Oragano Cheddar Bread Recipe
This is a recipe that I found in the book "The Pleasure of Herbs" by Phyllis Shaudys, who is one of the best best books for anyone interested in herbs.
One of the reasons I chose this recipe is the use of unloaded oregano, which is based on the Univ. Georgia study extolling the virtues of the antioxidant properties of oregano discharged versus fresh, is against most of the understanding of herbanitis. Blueberries are the advertising model of choice for antioxidant properties as a health food, but that was before the University of Georgia study. The dried oregano is loaded with antioxidants so when I can find a convenient way to use it, I want to share it. (I put it in every salad dressing I make as a potential "good food" for my family.)
For skeptics, who rightly say "prove it", I respond to the study to see if you agree, however, is it another of those studies where I tell people that you may find it hard to use dried oregano? If you underestimate something that has potential benefits, but you can not find harm, are you better? I say this often when I ask individuals whether using a fresh, unloaded herb in this case, substitute yourself into a potential ingredient that is not harmful to a harmful ingredient known as excess salt, sugar, and fatty ingredients and replaced by potentially good. If that's the case, think about the process of changing dietary habits. Well, for a bit of my personal anecdotes and now here is a recipe that you could appreciate.
- 1 pk. Active dry yeast
- 5 cups of all-purpose flour
- 2 cups of grated cheddar cheese
- 1 cup of milk
- 3 T. of salad oil
- 2 T of sugar ( maybe try Stevia here – but not 2 T !!!)
- 2 Oragano T Ornate (our "wonderful grass")
- 1 t. salt
Mix the yeast and 2 cups flour.
Heat all the remaining ingredients except flour, until warm because we herbanites understand the problems of overheating and loss of oils ..
Add to the flour-yeast mixture and beat on low speed for 30 seconds, followed by 3 minutes at high speed, stirring slowly in the flour as much as possible with a spoon.
Now knead the remaining flour to make a hard dough for about 8-9 minutes.
Form a ball and put it in a lightly greased baking pan / bowl, turning once to grease all sides of the surface.
Cover and let rise for about 1 hour + until the dough mixture is about double in size.
Pierce the dough and divide it in half, cover it up and let it sit for another 10 minutes (I'm already exhausted and all I do is tell you how, do not go there to arrive !!!) [19659003Formzen2painsandplacethemin8x4inbuttermoulds
Cover and let rise another 45 minutes (Kindness graceful I do not try to recreate the stature of David by Michelangelo, heck all I wanted was Good taste, good bun oregono !!
Bake at 350 ° F for 40-45 minutes and cover with aluminum foil a few minutes to avoid browning too much.
Eat and enjoy, but I am already out of here my local bakery and buying these stuff a lot easier and cheaper than all the work has just done !!