Side Dish

Rosemary and Basil Wheat Bread is for Side Dish.

Rosemary and Basil Wheat Bread takes 10 minutes to prepare.

Rosemary and Basil Wheat Bread takes 150 minutes to cook.

Rosemary and Basil Wheat Bread makes 32 servings.

The ingredients for Rosemary and Basil Wheat Bread are:

1 c water
2 tbsp butter, softened
2.5 c bread flour
1 c whole wheat flour
1 tbsp sugar
1.5 tsp kosher salt
2 tbsp basil (dried)
2 tbsp rosemary (dried)
2 tsp yeast

Here is how you make Rosemary and Basil Wheat Bread:

Combine dried ingredients except yeast, mix well. Add ingredients to your bread machine as directed (for mine: water, then butter, then carefully add the flour mixture, make a little well in the top for the yeast and pour it in). Select the "dough" setting; it will take about 1.5 hours. When dough, roll dough out onto a flour board, kneading a few times. Sprinkle two small loaf pans with cornmeal, divide dough in half among the two. Cover with a warm, damp towel and place in a warm place to rise again, about 30 minutes. Bake in the over at 350 for 20-30 minutes, until top is crusty. Brush with more butter if desired. Let cool before slicing.Serving Size: I made two small loaves and cut them into 16 small pieces each.Number of Servings: 32Recipe submitted by SparkPeople user MCHLLEMABELLE.

The nutritional information for Rosemary and Basil Wheat Bread is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 55.7

• Total Fat: 0.8 g
• Cholesterol: 1.9 mg
• Sodium: 109.3 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 0.7 g
• Protein: 1.8 g