For Rosemary Parmeasan Bread - anyone have any ideas on this one?
Rosemary-Parmesan Bread ABM recipe
1.5 lb loaf
* 1.5 cups water * 2 tbsp olive oil * 1.5 tbsp sugar * 0.75 tsp salt * 2 tbsp dried rosemary * 2 cups whole wheat flour * 2.5 cups bread flour * 2 tsp yeast * 1 cup grated parmesan
Add all ingredients to bread machine in order, except for the cheese. Keep that out until the dough has formed a smooth ball. Use the basic bread setting, with light crust selected.
Processor Parmesan Bread
1 1/2 cups flour 1 cup whole wheat flour 3 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons sugar 1 1/2 teaspoons dried marjoram 1/2 teaspoon rosemary 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup butter -- cubed 1 cup parmesan cheese -- 5 0z 1 cup buttermilk 2 eggs
Preheat oven to 400°F. Lightly grease 9x9x2-inch pan; set aside.
Pulse the flours, baking powder, soda, sugar, marjoram, rosemary, slat, and
pepper in food processor fitted with metal chopping blade several times to
combine. Add butter and pulse until uniformly crumbly and texture of
coarse meal. Add Parmesan and pulse three to four times. Transfer to
large bowl and make well in center.
Pulse buttermilk and eggs in processor until foamy, pour into well in dry
ingredients, and stir only enough to make a stiff dough.
Spoon into pan, spreading to corners, and bake 25 to 30 minutes, until
springy to touch.
Cool 10 minutes in pan on wire rack. Cut into squares and serve warm.
Rosemary Parmesan Butter Recipe
- ½ cup salted butter, room temperature
1 tsp minced fresh rosemary
¼ tsp freshly ground black pepper
¼ tsp freshly ground lemon zest
¼ shredded Parmesan
Combine all ingredients and blend well.
Allow to stand for at least 3o minutes before using , to allow the flavors to develop.
Store in the refrigerator for up to one week
You are too fast - thank you! Want to make some tomorrow.