I know I have posted this before but it deserves a re-post. We have been making this almost every day! They kids love to make sandwiched with it. Unfortunately it makes a small loaf and my math skillz are not up to calculating how to increase it (without having a breadmaker overflow issue). I like this with tomato bruschetta for breakfast. I have been using rosemary from my neighbors’ gardens (because I killed mine when I moved the pot to the other side of the yard). I chop it fine using my pampered chef chopper thingie. I am saving the stems (sticks?) because I saw Marth Stewart used them as skewers for something and I wanna try that. I make this on the speedy setting and can have a loaf ready in 2 hrs!!
Jo's Rosemary Bread - courtesy of Allrecipes.com
· 1 cup water
· 3 tablespoons olive oil
· 1 1/2 teaspoons white sugar
· 1 1/2 teaspoons salt
· 1/4 teaspoon Italian seasoning
· 1/4 teaspoon ground black pepper
· 1 tablespoon dried rosemary (note: I am using fresh)
· 2 1/2 cups bread flour
· 1 1/2 teaspoons active dry yeast
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