Breadman BK1065SQ - Olive Rosemary French Bread

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OLIVE ROSEMARY FRENCH BREAD
INGREDIENTS 1LB. 1½LB. 2LB.
Water (80°F – 90°F) 1 cup 1½ cups 1
2
/3 cups
Olive oil 1 tsp. 2 tsp. 1 Tbsp.
Rosemary garlic
seasoning blend 1 tsp. 1½ tsp. 2 tsp.
Dried rosemary, crushed ½ tsp. ¾ tsp. 1 tsp.
Sugar ½ tsp. ¾ tsp. 1 tsp.
Salt ½ tsp. 1 tsp. 1½ tsp.
Bread our 2 cups 2½ cups 3 cups
Whole wheat our ¾ cup 1 cup 1¼ cups
Bread machine yeast 1 tsp. 1½ tsp. 2 tsp.
Kalamata olives, well
drained and chopped ½ cup ¾ cup 1 cup
1. Measure ingredients, except olives, into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select FRENCH. Choose loaf size and desired crust color. Press the
START/STOP button.
4. At “add ingredient” beep, add olives.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF
FRENCH
BK1065SQ_IB-and-Recipes_21897.indd 26 1/22/18 2:39 PM