Rosemary Pepper Parmesan Bread

READY IN: 3hrs 8mins
KateL
Recipe by Leahferne

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.

Top Review by KateL

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.

Ingredients Nutrition

Directions

  1. Measure and add liquid ingredients including the sourdough starter to the bread pan.
  2. Measure and add dry ingredients except yeast and rosemary to the pan.
  3. 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.
  4. Snap the baking pan into the breadmaker and close lid.
  5. Press select button to choose BASIC setting.
  6. Press the CRUST COLOR button to choose light.
  7. Press the START/STOP button.
  8. After a while a beeping will sound and you can then add the rosemary.
  9. Best served warm with fresh butter or olive oil and a splash of balsamic vinegar for dipping. Enjoy.

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