Rosemary Bread: Difference between revisions
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*2 1/2 cups bread flour 313 grams | *2 1/2 cups bread flour 313 grams | ||
*3 tbsp olive oil 32 grams | *3 tbsp olive oil 32 grams | ||
*1 1/2 tsp white sugar | *SKIPPED 1 1/2 tsp white sugar | ||
*1 1/2 tsp salt 8 grams | *1 1/2 tsp salt 8 grams | ||
*1/4 tsp ground black pepper 1 gram | *1/4 tsp ground black pepper 1 gram | ||
*1/4 tsp Italian seasoning | *SKIPPED 1/4 tsp Italian seasoning | ||
*1 tbsp dried rosemary 5 grams | *1 tbsp dried rosemary 5 grams | ||
*1 1/2 tsp active dry yeast 4 grams | *1 1/2 tsp active dry yeast 4 grams | ||
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==Directions== | ==Directions== | ||
Throw it all in the bread maker as usual. Liquids first, then the dry stuff, yeast last. | Throw it all in the bread maker as usual. Liquids first, then the dry stuff, yeast last. | ||
* Menu 1: White Bread | |||
* Set to small loaf | |||
* set to dark | |||
==Notes== | ==Notes== | ||
Revision as of 00:40, 31 March 2024
My bread maker is the Cuisinart Custom Convection CBK-210
Ingredients
- 1 cup water 220 grams
- 2 1/2 cups bread flour 313 grams
- 3 tbsp olive oil 32 grams
- SKIPPED 1 1/2 tsp white sugar
- 1 1/2 tsp salt 8 grams
- 1/4 tsp ground black pepper 1 gram
- SKIPPED 1/4 tsp Italian seasoning
- 1 tbsp dried rosemary 5 grams
- 1 1/2 tsp active dry yeast 4 grams
Directions
Throw it all in the bread maker as usual. Liquids first, then the dry stuff, yeast last.
- Menu 1: White Bread
- Set to small loaf
- set to dark
