Rosemary-Herb French Bread

recipe
The machine mixes the dough and allows it to rise. You finish the shaping and baking.

Yield:

1 (1-pound) loaf (serving size: 1 (1-inch) slice)

Recipe from

Cooking Light

Nutritional Information

Calories 110
Caloriesfromfat 13 %
Fat 1.6 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 3.9 g
Carbohydrate 19.8 g
Fiber 0.2 g
Cholesterol 1 mg
Iron 1.4 mg
Sodium 125 mg
Calcium 26 mg

Ingredients

2 1/4 cups bread flour
1 package dry yeast (about 2 1/4 teaspoons)
2 teaspoons sugar
1 teaspoon chopped fresh or dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup water
1 teaspoon olive oil
3 tablespoons (3/4 ounce) finely shredded fresh Parmesan cheese
1 teaspoon chopped fresh or dried rosemary
1/4 teaspoon garlic powder

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 8 ingredients (flour through water) into bread pan; select dough cycle, and start bread machine. Remove dough from machine (do not bake).

Preheat oven to 350°.

Turn dough out onto a lightly floured surface; rub with oil. Shape into a 12-inch long loaf. Place loaf on a baking sheet. Combine cheese, 1 teaspoon rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350° for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

October 1998
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