Rosemary Bread (bread machine)

A little while back, I bought a bread machine on clearance. It was $20 and too good of a deal to pass up. Now, I know some people think it's just a uni-tasker and not worth it since it takes up too much space. I think it is worth it because we want homemade bread, but I'm not one of those who likes to knead bread or wait for hours for dough to rise then punching it and then doing some other stuff to it...you get my point right? This is so much easier since I just measure out all the ingredients and I let it do the work for me.

I've made a few loaves now, and Gary really likes the basic white bread that I've made with coconut oil. He actually ate half the loaf in almost one sitting, and the whole loaf was done within a day.

While I've been testing it out, I stumbled upon a few hiccups (like forgetting to put the dough hook in before starting it!). I hope to use this some more in the next few months and get a few recipes on the blog.



One of the recipes I tried out was this rosemary bread. When I saw this post, I knew I wanted to try it out, but I wasn't sure if Gary would go for it. To my surprise, he thought it looked good too! All I was missing was the rosemary, so once I got that, I was good to go. I'm glad I decided to make this. This would go great with some olive oil or paired with an Italian dinner. It will probably work well as rolls as well.

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Rosemary Bread (bread machine)
adapted from: So Tasty, So Yummy, originally from allrecipes.com

ingredients:
1 cup warm water
3 TBSP olive oil
1 ½ tsp white sugar
1 ½ tsp salt
¼ tsp ground black pepper
1 TBSP fresh rosemary, minced (about 2-3 sprigs)
pinch of each: basil, oregano and marjoram
2 ½ cups bread flour
1 ½ teaspoons instant yeast

directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

Select white bread (basic) cycle and one pound loaf. Press start.

Allow to cool for 1 hour before slicing.

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