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Italian Herb
Bread
This one we really like it stays fresh longer than any other ones I have
tried. It also has a good texture for sandwiches.Italian Herb Bread
1 1/2 Pound loaf
10 oz (1 1/4c) Water
2 T Butter
3 1/3 c Flour
2 T Grated Parmesan Cheese
1 T Dry Milk
1 T Sugar
2 t Italian Seasoning
1 1/4 t Salt
2 t Active Dry Yeast
or
1 1/2 t Bread machine/Fast Rise Yeast
tip: For thicker, chewier crust, use medium or dark crust color setting.
Italian Herb Bread
This is from the book that came with my bread machine
(Zojirushi). It makes a 1 1/2 pound loaf.
1 1/4 cups water
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
1 teaspoon basil
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
Place ingredients into pan in the order recommended by the manufacturer.
Select basic white bread setting.
I usually use 1 tablespoon Basil instead of the teaspoon called for. Other
herbs can be used in place of the basil.
Italian Herb Thin Crust Pizza
Dough can be made ahead and refrigerated in a plastic bag for up to 3 days.
2/3 cup lukewarm water
1 tbs. olive oil
2 cup. all-purpose or bread flour
1/4 tsp. salt
1 1/2 tsp. sugar
freshly ground pepper (optional)
1 tsp. dried basil*
1 tsp. dried oregano*
1/2 tsp. thyme (optional)*
2 to 3 cloves garlic, minced
1 tsp. active dry yeast
white cornmeal
Place all ingredients except cornmeal in breadmaker; set on dough cycle.
Remove dough when done and turn out on counter sprinkled with cornmeal. Shape
into circle with your hands.
Dust wooden peel** with cornmeal and lightly roll out circle to fit on peel.
Sides can be raised if desired. Lightly brush with olive oil and pierce every
inch or so with fork to prevent bubbles. Allow to sit in warm place for 20
minutes.
Cover with favorite toppings and sauce.
When pizza stone is at 500 degrees, open oven, mist sides of oven with water
sprayer quickly, and jerk pizza off of peel onto stone.** Pizza will only
take a few minutes to bake. Remove with large, wide restaurant spatula.
*Two teaspoons of dried rosemary can be substituted for Italian herbs. I
use this variation when making white pizzas.
**A pizza stone and wooden peel are almost essential for crispness, but we
lived without them for years.
Makes one 15-inch pizza shell
Source: DL Kindel |
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