Rosemary French Bread
This bread was wonderful! I used fresh rosemary, and also added fresh basil. I only used 1 tsp. of minced garlic and it was plenty for us. The borrowed bread maker I used malfunctioned during the first "rise" cycle, so I had to take it out punch it down and then let it rise again in a warm oven. Baked it at 450 for 25 minutes. I was VERY surprised at how firm, yet soft the texture was...enjoyed eating it! I am going to try it in my new bread machine and expect it will be even better when it goes through the whole process the right way. YUM!
UPDATE: I just made this again in my new bread machine and it was almost impossible to get out of the pan. I ended up ripping it out and leaving the entire bottom of the loaf stuck in the bottom of the pan. I am going to try and salvage what I can, but I'm not pleased with this. Maybe I could have cooked it for less time, because the bottom was hard and stuck fast to the paddles, but the inside is lovely and it does taste good...have to say that about it, it tastes great and the inside is wonderful! So, I will still rate it 5 stars, for taste and consistency.
1 user found this review helpful
Aug. 8, 2008