A delicious savory round loaf, with parmesan and olive oil.
Place ingredients (except 1/3 cup olive oil and Parmesan cheese) in the bread machine in the order suggested by the manufacturer. Select Dough setting, and Start.
When the dough has risen once in the breadmaker, transfer it into an oiled, 8-inch round baking tin. Allow to rise until doubled in bulk.
Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another 5 to 10 minutes.
Pour 1/3 cup olive oil over the top of the loaf, and sprinkle with Parmesan cheese.
Bake at 400 degrees F (205 degrees C) in center of oven for approximately 20 minutes, until golden.
Per Serving: 96 calories; protein 2.6g; carbohydrates 12.8g; fat 3.8g; cholesterol 0.8mg; sodium 92.1mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.