YIELD: 1
LOAF, APPROX. 1.5 LBS.
(For a BB-PAC20 Zojirushi bread machine)
(For a BB-PAC20 Zojirushi bread machine)
INGREDIENTS:
1-1/4 C buttermilk
1+1 TBSP butter (room temperature)
2 TBSP sugar
1 tsp. fine sea salt
3 C bread flour
2 TBSP dried basil leaves
3-4 lg. FRESH basil leaves, tightly
rolled and
finely chopped ***
2 TBSP dried oregano leaves
2 tsp. dried
chopped chives
2 tsp. garlic POWDER
2-1/2 tsp. RAPID RISE yeast
DIRECTIONS:
Measure
milk, butter, sugar and salt into the baking pan (in that order) NOTE:
PUT 1 TBSP OF BUTTER OVER EACH PADDLE
Measure bread
flour into a large bowl. Add basil,
oregano, chives and garlic powder. Stir
gently with a wire whisk to blend the herbs throughout the flour.
Add flour to baking pan. Using a spoon, make a small groove across the
top of the bread.
Sprinkle
yeast in yeast in the groove.
Insert pan
securely into baking unit and close lid.
Select QUICK COURSE and DARK CRUST setting. Press START.
The COMPLETE
light will flash when bread is done. Using hotpads, remove pan from unit. Turn
out onto cooling rack and cool before slicing.
*** if fresh basil isn't available, add an additional tablespoon of dried basil
This is fantastic with spaghetti!
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