Rosemary Pepper Parmesan Bread
- 1 12 cups water, room temperature
- 4 teaspoons olive oil
- 1 cup sourdough starter, thick
- 4 cups bread flour
- 23 cup parmesan cheese, freshly grated
- 4 teaspoons sugar, white
- 1 12 teaspoons salt
- 1 teaspoon pepper, freshly ground
- 1 tablespoon rosemary, fresh
- 2 teaspoons yeast
- Measure and add liquid ingredients including the sourdough starter to the bread pan.
- Measure and add dry ingredients except yeast and rosemary to the pan.
- Use your finger to make a well in the flour where you will pour the yeast.
- Yeast must NEVER come into contact with a liquid when you are adding ingredients.
- Measure yeast carefully and pour into the well.
- Snap the baking pan into the breadmaker and close lid.
- Press select button to choose BASIC setting.
- Press the CRUST COLOR button to choose light.
- Press the START/STOP button.
- After a while a beeping will sound and you can then add the rosemary.
- Best served warm with fresh butter or olive oil and a splash of balsamic vinegar for dipping.
- Enjoy.
water, olive oil, sourdough starter, bread flour, parmesan cheese, sugar, salt, pepper, rosemary, yeast
Taken from www.food.com/recipe/rosemary-pepper-parmesan-bread-472336 (may not work)