Herb bread

by Emma on June 20, 2011

in Entertaining,Home Bakery

Herb bread

Herb bread

Sourdough or crusty dense bread
Dried mixed herbs

Preheat oven to 150 degrees C. Take a loaf of sourdough or a few rolls (depending on how much you’d like to make) and slice on a slight angle approximately 1cm thick. If you don’t have sourdough, you can use any dense crusty bread.

Butter both sides with butter and sprinkle one side of each slice with mixed herbs (use as much or as little as you like according to your tastes).

Lay each slice out on an oven tray and put in the oven for approximately 10 minutes. Keep an eye on it and pull it out of the oven when it starts to golden slightly and you can feel with the tip of your finger that the bread has toasted. If you keep in the oven too long, the bread will dry out too much and be to hard to bite.

Use as a base for your favourite bruschetta mix (try my Basic bruschetta mix), serve the bread with soup, or as a starter or side dish to any meal.

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