Irritable Bowel Syndrome Message Boards | 2 more variations and final temp decision

We've now tried two more herb-y variations on this bread.

The herbs for the first one were taken from Jo's Rosemary Bread:

After mixing together the flour, yeast, and salt and BEFORE adding the water, mix in the following:

1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 Tablespoon dried rosemary

Once you've combined these well with the flour mixture, add the water and proceed as the recipe directs.

Note that the rosemary should be dried leaves - NOT fresh and NOT powdered. Be sure to crush the rosemary in your palm as you're adding it.

This is wonderful and tastes a lot like the bread at Macaroni Grill.

The second variation is based on Garlic And Herb Bread but since we didn't have the celery seed the original recipe called for we used celery salt instead:

Omit the salt from the basic recipe. After mixing together the flour and yeast and BEFORE adding the water, mix in the following:

1 1/2 teaspoons garlic salt
1/2 teaspoon onion powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons celery salt
1 1/2 tablespoons dried parsley

Note that the basil, dill weed, and parsley should be dried leaves - NOT fresh and NOT powdered. Be sure to crush the herbs in your palm as you're adding it.

This is a wonderful sort of onion/dill bread with just a hint of the other flavorings.

As for temperatures, we've found that for our oven it works best to bake the bread at 475. Bake at this temperature for 30 minutes with lid on, then 15 minutes with lid off.

Enjoy!

--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

Print Remind Me Notify Moderator