This is a modified recipe from my father who has been making bread from scratch by hand for years! This bread goes well with practically any beef dish and I have had great success using this for bruschetta.

Ingredients:

3-Cups all purpose flour
1-Tbsp stone ground organic flaxseed
1-Tbsp fresh Italian herb seasoning
1-Tsp sea salt
1-Tsp organic sugar
1-packet ready-rise yeast
1-cup warm water

In a large mixing bowl (or Kitchen-Aid if you have the means) add the water and yeast then stir lightly. This gets the yeast activated. In a separate bowl, combine all of the dry ingredients and mix thoroughly.

Once mixed, add the dry ingredients to the water mixture and begin to work the dough (if you have a Kitchen-Aid, simply add them all at once and set your dough hook/speed at 2). Once the dough is thoroughly worked (should be moist but not sticky to touch), transfer to a lightly oiled bowl, cover with a towel and let rise for 1-hour.

After the dough has risen, punch the dough down and remove to a flat pre-floured (1-tbsp max) surface. Gently knead the dough to work out all of the air while shaping into a dough ball. Once the dough is “tight” begin to shape into your desired loaf – I usually make a a traditional hand rolled loaf (you could place this in a bread pan if you wish).

Once shaped, place onto your final baking sheet (lightly oiled), cover with a towel and let rise one more time for 1-hour. Once dough has risen (about double in size) pre-heat your oven to 375 degrees. You can gently brush the top with an egg-wash to give it a nice  crisp golden crust.

Place the brushed loaf on the center rack of the oven and bake for 20 minutes. Ovens vary, a good indication of complete baking time is a golden crisp outer crust.

Serve hot with butter – incredible!

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