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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This bread is so full of flavor that spreading butter on it is not necessary. I always hear yums, oohs and aahs when guests take their first bite. It's best served warm, and the next day makes the best toast you've ever had! Ingredients:
1 cup water (70° to 80°) |
1/3 cup finely chopped onion |
1 tablespoon sugar |
1-1/2 teaspoons salt |
1 teaspoon grated parmesan cheese |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil |
1/2 teaspoon dill weed |
1/2 teaspoon pepper |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons active dry yeast |
topping: |
1 tablespoon olive oil |
1/2 teaspoon grated parmesan cheese |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices).
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