Title: Roasted Pepper Bread/oregano Bread - Adapted
Categories: Breadmaker
Yield: 1 Loaf

SMALL LOAF
5/8	c	Water
2	tb	Olive oil
1	ts	Salt
2	tb	Parmesan cheese, grated
1 1/2	ts	Oregano
1 1/2	c	Bread flour
2 1/2	tb	Nonfat dry milk
1	ts	Yeast
		Roasted red peppers; chopped reduce oil accordingly*
MEDIUM LOAF
1	c	+ 1 1/2 tbs. water
2 1/2	tb	Olive oil
1 1/3	ts	Salt
2 1/2	tb	Parmesan cheese, grated
2	ts	Oregano
2	c	Bread flour
3	tb	Nonfat dry milk
1 1/2	ts	Yeast
		Roasted red peppers, chopped reduce oil accordingly*
LARGE LOAF
1 1/4	c	Water
1/4	c	Olive oil
2	ts	Salt
1/4	c	Parmesan cheese, grated
1	tb	Oregano
3	c	Bread flour
1/3	c	Nonfat dry milk
2 1/2	ts	Yeast
		Roasted red peppers; chopped reduce oil accordingly*

SOURCE: The Bread Machine Cookbook by Donna Rathmell German, copyright 1991, ISBN #1-55867-025-4. Large loaf formatted by Elaine Radis and small and medium loaves formatted by Ursula R. Taylor... The addition of the roasted peppers and the adjusted name change was by Cindy Barton - *P ID#BVXF98A.... This is an absolute must with spaghetti or lasagna - an often requested bread. One you have this you'll never go back to plain, old garlic bread! Several bread testers have "placed orders" for this when entertaining with Italian meals. (This was just above the recipe for Oregano Bread in the cookbook.) * my addition I added the roasted peppers at the beginning so I could adjust the dough ball. Mine was a little too moist so it overproofed some, but came out nice and chewy....probably BETTER THAT WAY! It made the most incredible croutons the next day. Here's a great recipe that is even better by adding ROASTED PEPPERS (you can buy roasted red peppers packed in oil in glass jars in the supermarket....try them in meatloaf also!) Enjoy!!! 07/08 01:16 pm - Cindy B./Miami

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