7/8 Cup buttermilk

2 cups bread flour

1 tsp salt

2 tsp sugar

package rapid rize yeast

1 Tbl olive oil

1 tsp crushed rosemary

2 Tbl snipped unsalted dried tomatoes (not oil pack)


Heat milk to 120 deg. Add everything else in mixing bowl. Using dough hook, knead the snot out of the dough.

Place in lightly oiled bowl, turning once. Place in 120 deg oven for 30 min or until doubled. Punch down; shape into round loaf and place on cornmeal dusted peel. Cover with towel or bowl. Let rise 30 min or until doubled. Meanwhile heat oven and pizza stone to 425. When ready, dust stone with meal and slide loaf onto stone. Bake for 15 minutes.

Brush top with water, bake for 375 deg for another 15 minutes or until bread is lightly browned and sounds hollow when thumped.


Tried 20 March 2000 Got the idea from the bread at the Macaroni Grill in Lexington, KY


addendum: it could possibly use a bit more rosemary.

An alternative from another recipe is to use tsp italian seasoning and 1/3 grated Parmesan cheese