Ingredients
9 ounces
water
2 3/4 cups
bread flour
2 tablespoons
dry milk
1 tablespoon
sugar
1 teaspoon
salt
4 tablespoons
parmesan cheese
1 tablespoon
dried onion
1 teaspoon
oregano
1 teaspoon
thyme
1 teaspoon
basil
2 tablespoons
butter
2 teaspoons
dry yeast
Directions
This is designed for a 1 1/2 pound loaf capacity
bread machine. Follow the directions that come with your
bread maker, but my method for making it follows:
Put the water in the bottom of the bread pan. It needs to be somewhere around 90-100° Fahrenheit. I then add the dry ingredients up to butter in the order they're listed. For the flour, I like to make sure that the top is level, and water isn't seeping up in the corners. After the dry ingredients are in, I cut the butter into four pieces and put one in each corner of the bread pan. I then make a small hollow in the center of the mix for the yeast to go. Pour the yeast in, and you're ready to go.
I personally like this with
Italian food, and
garlic butter is great on it. It was originally a sun dried tomato recipe, but I wasn't too fond of it, so I thought that more parmesan and onions would be pretty nice.