garden herb parmesan olive bread for bread machine
Day two of the bread machine. We really enjoyed yesterday's fruit loaf (Fig, Blood Orange, and Anise Seed Bread). Today, I thought I would explore the more savory side of my machine. It is convenient, I must say of occasionally using a bread machine. I am a by-hand type of girl. But, today I didn't have to sprinkle flour all over the dining room table every few hours. And the hubs and I we able to nip off to the library with our 6 kids while it baked. Give it a go. Makes a lovely sandwich or soup bread.
prep time
15 Min
cook time
3 Hr 40 Min
method
---
yield
1 loaf
Ingredients
- WET INGREDIENTS
- 1 can liquid leftover from the olives
- 1/2 cup red wine
- 1/2 cup shortening
- 1/4 cup olive oil, extra virgin
- 3 tablespoons wildflower honey
- DRY INGREDIENTS
- 3 3/4 cups bread flour
- 1 teaspoon kosher salt
- 2 tablespoons chopped garlic
- 1 cup parmesan cheese
- 2 sprigs rosemary sprigs
- 1 - small bundle of dill
- 4 - leaflets of italian curled parlsey
- 1 - small bundle of chives
- - a few leaves of aristotle basil
- 1 can olives, hand cut, reserve water
- 1 tablespoon poppy seeds
- LEAVENER
- 3 tablespoons yeast
How To Make garden herb parmesan olive bread for bread machine
-
Step 1Grease the bread machine loaf pan.
-
Step 2Rinse, destem, and chop all herbs.
-
Step 3Stratify the ingredients from the bottom up, wet, dry, then yeast.
-
Step 4Set to French loaf, medium crust.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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