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Larry's PIZZA BREAD created by: Larry Ziegler

  • I made this up for a 1 1/2 LB. AUTOMATIC BREAD MACHINE, but for a 1 LB. MACHINE, just decrease all of the spices, & tomato sauce, by 1/3. (IT'S SPICY!)
  • For OVEN BAKING follow the oven baking directions you are using for info. re: rising, kneading, & rising (USE A RECIPE THAT MAKES ONE LARGE LOAF!!)
  • TO A 1.5LB. AUTOMATIC BREAD BAKER RECIPE (1 loaf!) (or oven recipe) FOR WHITE,OR WHOLE WHEAT BREAD, ADD THE FOLLOWING SPICES TO THE FLOUR PART IN YOUR MACHINE:
  • 1 TBSP. ITALIAN DRIED HERBS
  • 1 TBSP. PEPPER
  • 1/2C. DEHYDRATED ONION FLAKES
  • 2 TBSPS. DRIED OREGANO
  • 2 TBSPS. DRIED BASIL
  • 1 TBSP. DRIED PARSLEY
  • 2 TBSP. GARLIC POWDER
  • 1 TBSP. FENNEL SEEDS
  • 1/4C.PARMESAN CHEESE
  • 1 LARGE CAN TOMATO SAUCE (as part of the liquid called for in the basic recipe you're using), for instance, if the recipe calls for 3 cups of water, ADD 1 1/4 cups of water with the tomato sauce (if the tomato sauce equals 1 3/4 cups (this is my guess as to how much liquid that the tomato sauce really measures, you measure it!!).
  • 5 SUNDRIED TOMATOES (not the kind soaked in olive oil, but the dried type) (minced),&
  • 3 Tspn. DRIED ROSEMARY

FOR A BREAD MACHINE,USE THE MODE ADVISED IN RECIPE, OR A "MEDIUM CRUST" CHECK DONENESS WHEN FINISHED, IF NOT QUITE DONE, BAKE IN AN OVEN AT 375 FOR 1/2 HR.MORE,& TEST AGAIN FOR DONESS, IF STILL NOT DONE, BAKE FOR 15-20 MINS. LONGER. STORE BREAD IN PLASTIC BAG IN REFRIGERATOR.

FOR QUESTIONS, OR MAKING IN AN OVEN,USE THE DIRECTIONS IN THE RECIPE THAT YOU ARE USING for 1 large loaf (rising, etc.

Found on old breadnet site.
Submitted by Solarra 3 weeks ago 15 min 30 min 45 min

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