This deliciously easy recipe originally came from an Italian herb bread recipe I had begun to follow when I decided to branch off and make my own recipe, with surprising success. This bread is flavorful and sweet with agave syrup, followed with a hint of mint. Please excuse the rough estimations as I did make up this recipe as I went.
1 package (.25 oz) active dry yeast
1 ¼ cup warm water
1/3 scant cup agave syrup
2 Tablespoons olive oil (or any oil)
3 cups all-purpose flour (or 1/2 the all-purpose with whole wheat flour)
½ cup bread flour
1 tsp. salt
½ Tablespoon rosemary
½ Tablespoon crushed mint Note: you can add more rosemary or mint if needed. The measurements are approximate
Dissolve the yeast in the warm water and set aside. In a separate bowl, mix in flours, salt, rosemary, and mint. Stir the honey into the yeast, then add the oil and stir.
Gradually pour in the flour mixture to the yeast-agave syrup mixture, adding flour or water as needed. You don't want the dough to be dry, but you don't want soggy dough either-- find your balance.
Knead your dough on a floured surface until smooth and elastic, about 5-10 minutes. Place the dough in a lightly oiled bowl, cover with a cloth and let rise in a warm place until doubled in size, about 1 hour.
Once doubled, punch down the dough and form it into a loaf. Allow to double in size again, about 30 minutes.
Bake the loaf at 365F (185C) for 20 minutes or until golden on top and it sounds hollow when tapped. Set on a wire rack to cool, slice, and enjoy! Note: I brushed agave syrup on the loaf just before placing it to bake in the oven. Adds a good taste to the crust!