Rosemary Pepper Bread

1 Serving from “Bread Machine Baking” by Lora Brody

I prefer to make this on a large cookie sheet. Roll out dough and place on cookie sheet. Brush with extra-virgin olive oil mixed with 2 cloves of garlic (crushed), and more rosemary. Sprinkle with coarse Kosher salt. Allow to rise to double bulk. Bake at 350° for 20 to 30 minutes.

Ingredients

  • 1 tablespoon yeast

  • 1/2 cup quick cooking rolled oats

  • 1/4 cup cornmeal

  • 3 cups bread flour

  • 1 teaspoon salt

  • 1 1/2 teaspoons black pepper

  • 2 tablespoons fresh rosemary or 1 tablespoon dried rosemary

  • 2 tablespoons honey

  • 2 tablespoons olive oil

  • 4 tablespoons instant nonfat dry milk

  • 1 cup water plus 1 tablespoon

Directions

  • Have all ingredients at room temperature.

  • Place all ingredients in the machine, program for White Bread, and press start.

Category: Yeast Breads