The mornings are getting cooler and my taste buds are starting to wander toward fall. One of my favorite things to do come fall is make bread. Which is funny because I never have the urge to bake any other time. Today, I wanted to make something a bit more interesting than plain white bread. My tin of Cedar Oak Farms Spaghetti Seasoning was on the counter, so I threw that in the mix and came up with this Spaghetti Seasoned Bread.
I love this Spaghetti Seasoning. It is not your classic Italian seasoning. COFarms version is loaded with basil, oregano, parsley, garlic, green pepper, onion, and spices that pack one heck of a savory punch. Stir it in with a little olive oil and Parmesan cheese then wrapped it in and over a white bread dough and bake it up. First, the smell is crazy good! Then it bakes up beautifully. One bite in and I knew this would soon be a family favorite!
Spaghetti Seasoned Bread:
Start with your favorite white bread recipe, or hey save a bunch of time and buy frozen bread dough instead. Being the purist that I am, I will be making the Spaghetti Seasoned Bread. In a 2 cup measuring bowl measure 1½ cups warm water. Add 2¼ teaspoons active dry yeast and 1 heaping tablespoon sage honey to give the yeast something to feed on. You can substitute the sage honey for regular honey, but I really like the sage for that additional layer of savory flavor. Stir until the yeast is blended and let stand for 5 minutes giving it time to proof. You should get a nice foamy top.
👩🍳TIP: If your yeast does not start to foam it is normally because the yeast is too old, or the water temperature is not right. When it comes to the water get in touch with your inner Goldilocks. It should not be too hot or too cold, but just right. Try to get it get it somewhere between 105° – 115°F.
Attach a dough hook to the stand-up mixer. Okay, so I not that much of a purist. Pour the water and yeast mixture into the mixer bowl. Add 2 tablespoons soft butter, 1/2 cup nonfat dry milk, and 3½ – 4 cups all-purpose flour. Mix until the dough is smooth and pliable. Gently pinch your ear lobe. I know it sounds weird but if your dough feels like your earlobe you’re good to go.
👩🍳TIP: I usually add 3½ cups flour and finish the kneading process working in the remaining flour as I knead and turn the dough. I like the smoother consistency of hand kneading over the mixer dough hook. But use technology to do the heavy work reducing you hand kneading to 3 – 5 kneads.
Place the dough in a lightly greased bowl. Cover it with a light weight towel and let rise for 60 – 90 minutes, our until airy and puffy. though not necessarily doubled in size.
Spaghetti Seasoning Mix:
When dough has risen, mix 1 tablespoon COFarms spaghetti seasoning, 2 tablespoons extra virgin olive oil, 1/2 cup Parmesan cheese, and 1 tablespoon sea salt in a small bowl.
Gently punch the dough using your knuckles to spread the dough into a 1-inch rectangle. I used to try out my Mohammad Ali moves and fist punch my dough. I have since learned that it is more of a gently knuckle push to deflate the dough. This method does not shock the dough and it will continue to rise beautifully. Spread the olive oil mixture over the dough from corner-to-corner. Shape it into a fat 9″ log and place it in a lightly greased loaf pan.
Slice 1 plum tomato into thin slices. Lightly brush the top of the dough with olive oil and layer with the tomato slices over the top. Sprinkle with spaghetti seasoning. Cover the pan, and let the dough rise for 60 to 90 minutes, till it’s crowned 1″ to 1½ ” over the rim of the pan.
Bake the spaghetti seasoned bread in a preheat 350°F oven for 45 – 55 minutes. About halfway through the baking time I usually tent the bread with aluminum foil to to prevent over browning.
- 1½ cups lukewarm water
- 1 heaping tablespoon sage honey
- 2¼ teaspoons instant yeast
- 2 tablespoons soft butter
- 4 cups all-Purpose Flour
- 1/2 cup nonfat dry milk
- 1 tablespoon spaghetti seasoning, or Italian seasoning
- 2 tablespoons extra virgin olive oil
- 1/2 cup Parmesan cheese, freshly grated
- 1 tablespoon sea salt
- 1 plum tomato, thinly sliced
In a stand-up mixer bowl add the water, honey, yeast, salt, butter, flour, and dry milk. Attach the dough attachment to the mixer and mix until a smooth dough forms. It should be smooth and feel bouncy and elastic under your hands.
Place the dough in a lightly greased bowl. Cover it, and let it rise for 60 to 90 minutes, till it is airy and puffy.
When dough has risen, mix the spaghetti seasoning, olive oil, Parmesan cheese, and sea salt in a small bowl.
Gently punch the dough to deflate and roll out into a rectangle. Spread the olive oil mixture over the dough from corner-to-corner. Shape it into a fat 9" log and place it in a lightly greased loaf pan.
Lightly brush the top of the dough with olive oil and layer with the tomato slices. Sprinkle with spaghetti seasoning. Cover the pan, and let the dough rise for 60 to 90 minutes, till it’s crowned 1″ to 1½ ” over the rim of the pan.
Preheat the oven to 350°F.
Bake the bread for 45 – 55 minutes.