Memories Of Provence Wheat Loaf Food

MEMORIES OF PROVENCE WHEAT LOAF

Steps:

• Place the herbs in a small dish and pour in the olive oil. Allow to steep for at least 15 minutes, and the longer, the better.
• Place all remaining ingredients except cornmeal in your bread machine following sequence recommended by manufacturer.
• Start the dough cycle. As the dough mixes, drizzle on the olive oil until incorporated. The dough should form a smooth ball: add small amounts of flour or water (or additional olive oil) until the dough looks right - the exact proportions depend on many factors. Allow to rise in bread machine.
• Remove from machine, punch down. If making a loaf, form into an oval loaf and place on cornmeal-dusted baking sheet. Cover and allow to rise until doubled. (If making rolls, cut into 8 to 12 pieces, depending on the size you want, and shape as desired. Place on cornmeal-dusted baking sheet, cover, and allow to rise until doubled).
• Preheat oven to 375 deg. F.
• Place in oven and bake for app. 40 minutes or until bread tests done. (Rolls will bake 20 to 30 minutes, depending on size - keep an eye on them).
• You know you should let a loaf cool before cutting into it; but when you make rolls, one can always be sacrificed to the cause!
• Note: I imagine you could bake this in the bread machine, although I've never done so. I'd do it on a basic white setting with medium crust.