Rosemary Garlic Breadbreadmaker, italian 1 pkg active dry yeast 1 cup whole-wheat flour 2 cup flour; unbleached 1 teaspoon salt 1 teaspoon ground pepper; freshly 2 tablespoon oil 1 1/2 teaspoon garlic; minced in oil or 1- 1 ; cloves crushed 1 tablespoon dried parsley 1 teaspoon dried rosemary 1 1/2 teaspoon dried oregano 1 1/4 cup warm water; very ----- Recipe via Meal-Master (tm) v8.05 Title: ROSEMARY GARLIC BUTTER Categories: Sauces, Misc Yield: 6 Servings 1 Or 2 heads of garlic Fresh rosemary (at least -one needle per garlic -clove) Olive oil (extra virgin) Some good french bread Break the garlic heads into cloves, but leave the skins on them for protection. With a small knitting needle or small diameter awl (about the same diameter as a rosemary needle or a hair smaller) puncture the garlic cloves the long way through the middle. Shove a rosemary needle into the center or each one. Baste the garlic cloves and the inside of a small baking dish or pan with the olive oil. Bake the rosemary in the oven at 350*F for 15 minutes or until the garlic is soft inside. Cut the garlic cloves in half lengthwise with a serrated knife and use the contents as you would butter. |
