Prep 8 mins
Cook 3 hrs
I got this from my bread machine's recipe book with a few additions of my own to make a really wonderful bread that is a perfect compliment to your favorite Italian mean. Makes a 2 lb. loaf *NOTE...If you do not have bread flour use any type of flour you like by adding 1 teaspoon of wheat germ to every cup of flour you use.
- 1 1⁄2 cups water, room temperature
- 4 teaspoons olive oil
- 1 cup sourdough starter, thick
- 4 cups bread flour
- 2⁄3 cup parmesan cheese, freshly grated
- 4 teaspoons sugar, white
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper, freshly ground
- 1 tablespoon rosemary, fresh
- 2 teaspoons yeast
- Measure and add liquid ingredients including the sourdough starter to the bread pan.
- Measure and add dry ingredients except yeast and rosemary to the pan.
- Use your finger to make a well in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure yeast carefully and pour into the well.
- Snap the baking pan into the breadmaker and close lid.
- Press select button to choose BASIC setting.
- Press the CRUST COLOR button to choose light.
- Press the START/STOP button.
- After a while a beeping will sound and you can then add the rosemary.
- Best served warm with fresh butter or olive oil and a splash of balsamic vinegar for dipping. Enjoy.
Our favorite flavor profile for AP sourdough starter; I have revised my review from 1/10/14 to reflect my final adjustments to the basic recipe. I made my starter very thick (1/2 cup water and 1 cup AP flour). I used 1 teaspoon yeast (2 will make it explode, ask me how I know :wink: ). I used the French Bread setting of my ABM (4 hours). After the ABM kneaded for 8 minutes, I checked the consistency, looking for a tacky dough. This dough tends to be too wet, so I added 1 Tablespoon AP flour. I added the finely chopped fresh rosemary at the beep (and fresh did work better than dried). Made for Name That Ingredient Tag Game.