Thursday, June 30, 2011
BBD41: Fourth Anniversary Edition
Happy Anniversary to Bread Baking Day! This special edition was hosted by Connie of my discovery of Bread. Connie's theme was Bread with Herbs.
I actually made this bread early in June, shortly after the theme was announced.
I turned the dough into rolls instead of the usual loaf. The texture was spot on and the herbs added such a nice flavor.
I turned the rolls into sliders, perfect for a summer day.
As I've mentioned before, Bread Baking Day is one of my favorite events. I always look forward to each month's challenge. Many thanks to Zorra for creating this tasty event.
Entries should be posted on Connie's blog within the next week.
Herbed Green Onion Bread
(adapted from the Better Homes and Gardens Best Bread Machine Recipes)
1/2 cup thinly sliced green onions
1/2 teaspoon crushed dried basil (or 1 1/2 teaspoon finely chopped basil)
1/2 teaspoon crushed dried thyme (or 1 1/2 teaspoon finely chopped fresh thyme)
1/4 teaspoon crushed dried rosemary (or 3/4 teaspoon finely chopped fresh rosemary)
2 tablespoons butter, cut in pieces
1 cup milk
3 cups bread flour
2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast
In a small skillet cook the green onions and herbs in some butter until the onions are tender, stirring occasionally. Cool slightly. Add the green onion mixture, along with the remaining ingredients to a bread machine according to the manufacturer's directions. Select the manual bread cycle.
When the dough is ready, form into the desired shape, brush the tops with melted butter, and bake at 375 degrees F. for about 25 to 40 minutes, or until golden brown. The rolls will make a hollow sound when tapped.