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BASIC - ROSEMARY OLIVE OIL BREAD
BREAD NAME Rosemary Olive Oil Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOR OPTIONS Light, Medium, Dark
DELAY START Yes
INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS
1.25KG 1KG 0.75KG 0.5KG
Water, 80°F (27°C) 2 cups 1½ cups 1 cup + 2 tablespoons ¾ cup
Olive oil, extra virgin ¼ cup + 1 teaspoon ¼ cup 3 tablespoons 2 tablespoons
Salt 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Bread flour 5 cups 4 cups 3 cups 2 cups
Vital wheat gluten (optional) 2¾ teaspoons 2½ teaspoons 2 teaspoons 1½ teaspoons
Dried rosemary ¼ cup + 1 teaspoon ¼ cup 3 tablespoons 2 tablespoons
Yeast: Active Dry 2¾ teaspoons 2½ teaspoons 1¾ teaspoons 1¼ teaspoons
OPTIONAL TOPPING
Dried rosemary 2 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon
Flaked salt 1 teaspoon 1 teaspoon ½ teaspoon ½ teaspoon
Egg wash: 1 egg + 1 tablespoon water, beaten
Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the
bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START | PAUSE button. If using the topping,
brush the top of the dough with the egg wash at the end of the final rise (prior to bake). Sprinkle the dried rosemary over the loaf, then sprinkle with the
flaked salt. Close the lid. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool.
Bread will slice best when allowed to cool.
BBM800XL_IB_FA.indd 65 1/07/10 10:47 AM