Greek Oregano and Lemon (Abm) |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Based on a recipe from Madge Rosenberg’s book, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says in its introduction, “You can smell lemons and oregano at sea as you come near the Greek islands that are not too stony to support growth. Oregano will grow between the cracks in rocks. This bread is comfortable with broiled or sauced fish. Toast, rub with garlic, and float in chicken or egg-lemon soup.” Measurements are for the large 1 1/2 pound loaf; measurements for the small (1 pound) loaf are in parentheses. Ingredients:
2 1/4 teaspoons active dry yeast (1 1/2) |
2 1/2 cups bread flour (1 2/3) |
3/4 cup whole wheat flour (1/2) |
1 1/2 teaspoons salt |
1 tablespoon sugar (2 teaspoons) |
1 1/2 tablespoons lemon zest, grated |
1 tablespoon dried oregano (2 teaspoons) |
3 tablespoons olive oil |
1 1/4 cups water (3/4 cup plus 2 tablespoons) |
1 1/2 tablespoons lemon juice |
Directions:
1. Add first nine ingredients to bread machine in the order recommended by its manufacturer.
2. Process on the basic bread cycle.
3. When the bread cycle completes, brush the lemon juice on top of the bread while it’s still in the machine.
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