Soft and moist - there weren't even crumbs, the bread stuck together so well. I decided to make this last minute and altered the ingredients to fit what I had on hand.
I put all the dry ingredients in the food processor, doubleing the basil and omitting the garlic powder. I used whole milk instead of water and warmed it in the microwave until 110 degrees Farenheit. I added the oil to the milk and poured it all into the food processor while it was mixing. I was really worried about not proofing the yeast, but it all turned out great anyway.
More changes to the recipe: I let the bread rise for 10 minutes after I put it on the baking pan. I didn't have the cheese the recipe called for, so halfway through the baking process, I pulled out the bread and topped it with sauteed onion, garlic powder, and a light sprinkling of cheddar cheese.
The herbs, garlic, and onion made eating this bread a sensory experience. The texture was perfect. I'll definitely make this again, especially because it was less than an hour start to finish.
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Soft and moist - there weren't even crumbs, the bread stuck together so well. I decided to...