I have been making this bread for almost 20 years and it’s part of my best recipes collection. Parmesan cheese and Italian seasoning add a little “hum” to Italian bread. Serve it hot with your favourite Italian dish, cut into slices or toasted, with butter, dips and/or cheese.
There’s just something about a loaf of homemade bread that you don’t get with normal store-bought bread. Maybe the warm, delicate smell of bread baking, or maybe the soft, fluffy roundness of it.
- 1 1/8 cup Water - (1 cup + 2 tbsp) (75°– 85°F / 24°– 30°C)
- 2 tbsp Butter - or Margarine
- 3 cups Bread flour
- 3 tbsp Parmesan cheese - (Grated)
- 1 tbsp Powdered milk
- 1 tbsp Sugar
- 2 tbsp Italian seasoning - (or 1 tbsp Italian seasoning + 1 tbsp Oregano)
- 1 ½ tsp Salt
- 2 tsp Active dry yeast
- Attach the kneading blade in the bread pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select “French” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
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