Prep 10 mins
Cook 2 hrs
This is so yummy! Great for any occation.
- 2 cups bread flour
- 1 cup water (Hot)
- 1⁄4 ounce Fleischmann's active dry yeast (1 packet)
- 1 teaspoon sugar
- 1 teaspoon salt
- 3⁄4 teaspoon basil (dried)
- 3⁄4 teaspoon garlic powder
- Place all ingredence into bread machine.
- Water first.
- Flour, sugar, salt, basil, garlic, and lastly yeast.
- Yields a 1 lb loaf.
I love the taste and smell of this bread. I had to use more flour though than was called for. I used 2 1/2 cups of bread flour and 1 cup of stone ground whole wheat flour. I then had to increase the water by 1/4 cup. I also increased the basil to 1 1/2 tsp and the garlic powder to 1 T. I ended up adding 3/4 cup of shredded provolone cheese. Put in bread machine and used dough cycle then rolled out into a 15 x 12 rectangle and rolled into a french bread roll. Let it rise in a warm area for one hour and then baked in perforated french bread pan at 325 degrees for 28 minutes.
I used a maximum of the basil and a little extra garlic powder, and I can't believe how truly good this bread it. I used the dough cycle on my bread machine, then rolled the dough out into 9 balls, put into 9" square pan and let them rise in my toaster oven (150*) for about 20 minutes. Then, I baked them for 35 minutes, but I think they were a little overdone. In such a small oven, I think next time 20 minutes will suffice. Thank you for such an easy, tasty bread that I can eat and not have to worry about adjusting at all!
I doubled it and served it with raviolis, sausages and pasta sauce. It didn't rise very much but the water I put in might have been too hot. It also could have been the altitude. I used a tad bit of garlic salt again. Between 4 people, the 2 lb loaf was gone after dinner!