bread machine
Emine Aslan January 18, 2024
Summary: Let’s make rosemary olive oil bread in the bread maker. Set up your machine at night and wake up to the delicious smell coming from your kitchen in the morning!
Tags: Rosemary olive oil bread
Category:Bread
Cuisine:Italian
Serving:12 for 2 lbs
Cook Time:3:05 minutes
Prep Time:10 minutes
Author:Emine Aslan
Calories: 194
Here is a savory rosemary olive oil bread with its moist, tender texture and herbal flavor. Rosemary adds a herbal flavor to this bread along with other herbs, oregano, basil, and pepper in the recipe below. Olive oil adds a moist and tender texture and a fruity flavor.
With all its ingredients, rosemary olive oil bread is versatile and can be used in many ways. It is served as an appetizer or accompaniment to soups, salads, and main dishes. It also goes great with dipping sauces, spreads, and cheese. Rosemary olive oil bread is so delicious and flavorful that you can even eat it on its own.
Rosemary olive oil bread has several health benefits thanks to its ingredients. Rosemary has antioxidants and anti-inflammatory properties that help the body against chronic diseases and support overall health. On the other hand, olive oil is a healthy fat that reduces risk of heart disease and has many health benefits.
Now go down to the recipe below and make rosemary olive oil bread for your loved ones today!
Tips for your bread maker:
Bread Machine Program: Basic (#1)
Delay Start Time Available: Yes
Color Option: Yes
Weight Option: Yes
Ingredients
- Loaf size: 2 pounds (1000 grams)
1½ cups water (at room temperature)
3 tablespoons olive oil
4 cups bread flour
3 tablespoons granulated sugar
2 teaspoons salt
1½ teaspoons dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground pepper
2 teaspoons instant dry yeast
- Loaf size: 2½ pounds (1250 grams)
1¾ cups water (at room temperature)
4 tablespoons olive oil
5 cups bread flour
4 tablespoons granulated sugar
2¼ teaspoons salt
2 teaspoons dried rosemary
1½ teaspoons dried oregano
1½ teaspoons dried basil
1½ teaspoons ground pepper
2¼ teaspoons instant dry yeast
- Loaf size: 3 pounds (1500 grams)
2 cups water (at room temperature)
5 tablespoons olive oil
6 cups bread flour
5 tablespoons granulated sugar
2½ teaspoons salt
2½ teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons ground pepper
2½ teaspoons instant dry yeast
Directions
Open the lid of the bread maker and remove the pan from the machine by pulling it upward.
Make sure the pan is clean and both kneading paddles are in place.
Add all of the ingredients to the bread pan in the order listed.
Put the bread pan back in the bread machine, pressing it down so that it clicks into its place, and close the lid.
Plug the bread machine into an outlet and press the “Power” button to turn the machine on.
Use the “Program” button to select program #1 for the basic cycle.
Press the “Color” button to choose your desired crust color.
Press the “Size” button to choose the weight of the loaf you are making. The time display will also change as you select the size of the bread since larger loaves take longer to cook.
Press the “Start” button to start the bread-making cycle.
The machine will let you know by making a beep sound once the bread-making cycle is finished. Open the lid at this time and remove the bread pan out by using a pot holder.
If you do not remove the loaf immediately, the bread machine will automatically go into a warming cycle to keep the bread warm for one hour.
After taking the bread pan out of the machine, flip the pan over and gently tap it to remove the bread. Make sure the kneading paddles are taken out of the bread loaf.
Your rosemary olive oil bread is ready.
Slice it and enjoy!
Nutrition Facts
Serving Size 1 slice
Amount/Serving
% Daily Value
Calories per serving
194
Carbs
35.1 grams
13
Fat
4 grams
5
Protein
4.3 grams
8
Cholesterol
0 milligrams
Sodium
389 milligrams
17
Fiber
1.3 grams
5
Extras
HOW TO STORE ROSEMARY OLIVE OIL BREAD:
You can store the slices of rosemary olive oil bread in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 1 week.
You can freeze the leftover slices of rosemary olive oil bread as well. They feel as fresh as newly baked when you thaw and toast them.
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