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Bread Machine Parmesan-Herb French Bread
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Show some love to your bread machine with this parmesan herb mixture. The fragrant spices of oregano, thyme, basil, and rosemary will give your French bread a nice, earthy taste. Easily paired with pastas or simply eat with a butter spread.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup warm water (110 degrees F)
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
2 1/4 cups bread flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon bread flour
3 teaspoons instant yeast
cornmeal (optional for dusting pan)
Topping
1/2 cup cold water
1 teaspoon cornstarch
3 tablespoons finely grated Parmesan cheese
2 teaspoons finely chopped fresh rosemary
directions
Place all ingredients except cornmeal and topping mixture in bread pan of your bread machine. Select dough setting and press start.
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise, approximately 30 minutes or until dough has doubled.
Preheat oven to 400 degrees F. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 10 minutes.
In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool.
With a pastry brush, brush cornstarch mixture over top of the bread; sprinkle the topping mixture (combination of Parmesan cheese and rosemary) over the top. Return to oven and bake an additional 10 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees F).
added by
recipequeen
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
February 20, 2010
Love this recipe. I have made it just as it, or I have left out the herbs for a great bread to serve with beef gravies and I have added only oregano and basil to serve with spaghetti. However, this recipe refers to "a cornstach mixture" but there are no instructions. I just used water instead, Thanks for this great and easy recipe.
It's been fixed. The instructions had been in an additional note at the end that got cut off somehow.