skjalf Profile - (16302717)

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Recipe Reviews 1 review
Rosemary French Bread
Modifications + Oven = Rosemary Diamante WIN This is the best bread to come out of our breadmaker yet. We first made the dough in the breadmaker but baked it in the oven, with some modifications (some on purpose and some on accident). Modifications: 1) Flipping back and forth between 2 recipes, I accidentally added 2 T of butter rather than the 1 t butter called for in the recipe. 2) After rising, we brushed the bread with 1 egg yolk + 1 T warm water then sliced an X into the surface just before putting in the oven. 3) We used the breadmaker for the dough only and baked it in the oven. To bake in an oven, we: Followed directions on Dough cycle with 2T butter instead (delicious mistake in crossing recipes. Will repeat this mistake). Greased and buttered baking stone and plopped dough onto baking stone in round shape (was quite sticky). (Preheat oven to 450) Let dough raise for 45 minutes. Just before you put it in the oven, 1) brush with egg/warm water mixture; 2) make (quick, decisive) slices across the surface (for aesthetic purposes only); 3) grind sea salt all over the top of it (to make it a Rosemary Diamante). Baking: Followed suggestions from @GRANNYLOOHOO's comments and baked at 450 for 15 minutes with a pan of water in lower shelf, then turned down oven to 400 for remaining 15 minutes. Most. Delicious. Bread. Ever.

2 users found this review helpful
Reviewed On: Sep. 10, 2010
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