Rosemary and Basil Wheat Bread

Rosemary and Basil Wheat Bread
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Nutritional Info
  • 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

View full nutritional breakdown of Rosemary and Basil Wheat Bread calories by ingredient
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Perfect for bread machines! Perfect for bread machines!
Number of Servings: 32


    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


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: 32

Recipe submitted by SparkPeople user MCHLLEMABELLE.

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