Tuesday, December 14, 2010

Rosemary Olive Oil Bread

I made bread this weekend with my bread machine. I decided to get adventurous and try a new type of bread. We’ve done whole wheat and we’ve done white, but I noticed this time as I was looking through the breadmachine book, that I have the option to do French bread. Also with the reading of the breadmachine book, I discovered some hints and tips that had the potential to transform my bread attempts into something that tasted as spectacular as it smelled.
The recipe was an adaption of the Italian Herb Bread recipe in the breadmachine book (I know bread machine is two words, but it is so much more fun to type it as one, especially when followed by “book”). When I assembled the ingredients, I thought we would be enjoying a lovely piece of red meat and an even lovelier bottle of red wine for dinner, but the Husband was in an unfortunate state from having consumed large quantities of red wine the night before. So we had soup instead, and the bread was still a fantastic addition to the meal.

Rosemary Olive Oil Breadmachine Bread
The instructions for this recipe correspond to the one for my bread machine. I have no idea if they are all the same, so if the instructions for yours differ, please alter accordingly. Also, I used a tiny bit more yeast than it called for, because I wanted a fluffier, lighter texture.

Wet ingredients go in first.
3 tablespoons olive oil
1¼ cup water
Chopped rosemary. I used about 2 tablespoons, and we both decided it could have used more.

Dry ingredients
3½ cups bread flour
1 teaspoon salt
½ teaspoon garlic power

Make a little well in the top of the dry ingredients, careful not to get any wetness into the well. Add the yeast.
2 ½ teaspoons breadmachine yeast

Turn the machine on and let it go to town. Try not to get frightened by the machine when it suddenly starts to knead the dough when you’re standing in front of it with your back to it. Enjoy!

You want pictures, you say? We may have eaten it too fast for pictures. It also makes lovely toast for eggs, and lovely bread to accompany NY strip roast.

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