Featured Cookbook

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1. Sausage Bread (bread machine)

2. Grissini with Herbs

3. Country Bread (batter bread)

Book Description

Take advantage of the growing interest in herbal cooking with this book from a beautifully presented unique series

... (more)

Herbal Breads (Fresh-from-the-Garden Cookbook Series)

Authors: Ruth Bass

Date: January 1996

ISBN: 0882669230

Publisher: Storey Publishing, LLC

Hardcover

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This puts the taste of a sandwich, delicately, into a slice of crusty, flavorful bread. It's done by machine, so just prepare the ingredients, pop them into the container, and let technology take it from there.

Makes: 1 small loaf

• 1/4 pound hot Italian sausage, casing removed

• 1 large shallot (all the cloves)

• 1 teaspoon minced fresh thyme

• 1 teaspoon minced fresh parsley

• 1 teaspoon minced fresh marjoram

• 1 teaspoon minced fresh rosemary

• 1/4 cup wheat bran

• 2 cups unbleached all-purpose flour

• 1/2 packet active dry yeast (1H teaspoons)

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 tablespoon grated cheese, mixed Parmesan and Romano

• 3/4 cup water

1. Crumble or finely chop the sausage into a nonstick pan. Peel and chop the shallot.

2. Cook the sausage, continuing to separate any lumps. After a minute or two, add the shallot and herbs. Cook until the shallot is soft but not browned, then set the mixture aside to cool.

3. Using the order prescribed by your bread machine instructions, put the meat mixture along with the bran, flour, yeast, sugar, salt, cheese, and water into the machine. Process as basic bread.

Note: If you don't have a bread machine, you can make this recipe by adapting the instructions for another yeast bread to fit these ingredients.

More From This Book:

1. Sausage Bread (bread machine)

2. Grissini with Herbs

3. Country Bread (batter bread)

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