Rosemary Olive Oil Bread

New bread machine for Christmas!  The Zojirushi 1lb bread machine. I’ve creatively nicknamed her Zoji. 

I really wanted to try to replicate our favorite Rosemary Olive Oil bread from Harris Teeter for the first loaf.  Because it’s amazing, and why would I want to do something crazy like use one of the recipes that is included with my machine?

A little internet searching found me this Cuisinart page — it says it’s for a 1lb loaf, but not a single one of the recipes that came with Zoji called for 2 tsp of yeast, so I modified thusly:

  • 3/4 cup water
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 cups King Arthur unbleached bread flour
  • 3 teaspoons fresh chopped rosemary
  • 1 teaspoon active dry yeast

Everything went in the machine in the order listed, and set to regular density (not soft or firm) and regular crust (not light). 3:40 to finish.

Survey says? It was really tasty.  Crust was pretty light – we’d prefer it darker – and the bread itself was very fluffy and light.

Next time:

  • Try firm setting?  It was perfect for slathering with butter and dipping in soup, but would not have been firm enough for sandwiches.
  • The loaf rose within millimeters of hitting the lid.  Maybe back off of the yeast just a touch? (Can’t imagine if I’d have followed the 2 tsp yeast in the linked recipe!)
  • Maybe look for a foccacia recipe?  I think to better match the HT bread, I need to use more olive oil.  The HT bread is more of a sourdough-based texture.

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