Tuesday, August 10, 2010

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


1 comment:

FoodontheTable said...

I agree - Rosemary bread is great! I have made grilled cheese & tomato sandwiches with it before and it was delicious.