Recipe Re-Run

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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My new fave bread!

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

· 2 1/2 cups bread flour

· 1 1/2 teaspoons active dry yeast

It makes a small loaf but is oh so yummy! Tastes like Macaroni Grill’s!

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Yummy Brioche !

Central Market is a hazardous zone for my bank account. The other day I was there and picked up some Brioche rolls. Got home and all the kids just *LOVED* them. That was interesting. So I went looking and found this recipe.

It is so good and the breadmaker makes it easy. Had it toasted with butter (like it needs more!) this morning and yumm!!

Brioche Loaf (Breadmaker 1 1/2 Lb. Loaf)

• 3 large eggs
• 1/2 cup butter or margarine, softened
• 1/3 cup milk (70º to 80ºF)
• 3 tablespoons water (70º to 80ºF)
• 3/4 teaspoon salt
• 3 cups bread flour
• 2 tablespoons sugar
• 1 1/2 teaspoons bread machine yeast

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting. Remove bread from pan; cool on wire rack.

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My new all time favorite bread machine bread!

 

I have been making this about twice a week. I make breadcrumbs out of the crust when it gets too hard (which I store in a jar in the freezer and Pete uses in his meatloaf) and we make french toast fingers out of whatever is left over on the weekend. This is for the large loaf size:

1 c oats (yep, raw oatmeal)

1 1/2 c water

2 Tbls butter

1/4 c honey (spray your measuring cup with pam to help w/ cleanup)

2 tsp salt

3 c flour

2 1/2 tsp yeast

opt: 3 tsp gluten (I use it because i use reg flour instead of bread flour)

Trey and Nicolas do all the measuring and pouring. This is not sweet (you would think the honey would make it sweet but it doesn’t).

I cannot wait till winter when we eat this with soup!

Deanna