Recipe by angie_pangie
This is a wonderful loaf to have on hand for Italian dishes. Just before we serve it we like to pop it in the toaster and slather it with butter. It is extremely aromatic, and it will be hard to wait until it's done baking! This makes a one pound loaf of bread.
Top Review by ~SarahBeth~
This is a very good bread. I rate the recipe itself a 3 star because I had a lot of trouble with it. As posted, my ABM could barely knead the bread it was so gooey, I had to add a whole cup more of flour to make this bread and even then it was hard to handle. However, it is a 5 star recipe for the finished product. It tastes amazing and it does smell incredible, especially after you slice it. I used my ABM on dough cycle then lightly kneaded the dough by hand (kneaded in about 3 T of flour) and put in a loaf pan coated with olive oil and sprayed the top with olive oil and allowed to rise until doubled, about 30 minutes. Then I cooked it in a 400F oven for about 22 minutes. I will be making this again and again. Thanks for posting! Made for My 3 Chef's Event November 2009.
- 9.85 ml yeast
- 473.18 ml bread flour
- 3.30 ml sugar
- 3.69 ml salt
- 118.29 ml grated parmesan asiago and romano cheese blend
- 4 garlic cloves, minced
- 14.79 ml dried Italian herb seasoning
- 208.19 ml water (14 T)