I spent most of Sunday baking. First I tested a new bread recipe (see previous post on the Vermont Whole Wheat Oatmeal Honey Bread recipe). Terry and I wanted to have Italian for dinner, so I decided to make some Italian herb bread. I reviewed my two ‘stand by’ recipes, Italian Supermarket Bread and Rosemary Sourdough, and decided I really needed to program my Zojirushi for a custom dough cycle (less kneading, more rising). I couldn’t find the print edition that I received with the BB-CEC20 bread machine (I filed it away with all the other appliance manuals), so I downloaded a searchable copy (aka as a PDF file).
As I paged through the “How to Enjoy Your Home Bakery Supreme Breadmaker Operating Instructions and Recipes” for the Zojirushi Model BB-CEC20, I got distracted by the recipes listed under the Basic Course. Continue reading “Recipe Review: Italian Herb Bread”