(adapted from The Martha Stewart Living Christmas Cookbook 2003 Omnimedia)
1 1/4 cups warm water
3 1/2 tsp yeast
3 Tbsp Olive Oil
3 3/4 cups flour
1 1/2 tsp salt
1 Tbsp + 1 tsp shortening
3 Tbsp fresh rosemary*
1/2 Tbsp freshly cracked black pepper
1/2 cup grated Parmesan cheese
Place all ingredients in bread machine as per manufacturer's directions. Set for dough cycle. When done, pat dough out into 2 5x12 rectangles on a greased cookie sheet, cover with greased plastic wrap. Let rise until doubled, approx 1 hour. Preheat oven to 400 degrees. Line baking sheets with oiled parchment paper or a silicone baking mat. Slice 1/2" piece off short end of rectangle and carefully stretch the length of cookie sheet making sure that shape is uniform for even baking. Let rise for 10 miutes, uncovered in a warm place. Bake for approx 20 minutes, rotating pans in oven after 10 min. Remove to cooling rack. When completely cooled, can be stored in airtight container for up to 10 days.
*This can be changed to use any of your favorite fresh or dried herbs.
No comments:
Post a Comment