Yep, Rissoles for tea! I know, boring. Actually they were pretty tasty with a dash of Soy and Worcestershire Sauce and my secret ingredient (okay, it's grated cheese!) and the kids wolfed them down so I can't complain too much. However, I did make some seriously good bread to go with dinner. When I used to make bread it always turned out stodgy. It was too dense and very heavy, so we never really enjoyed the end results very much. I was told that the humidity up here would make breadmaking difficult but the two loaves I have made so far have turned out great. This one had heaps of flavour without being overpowering and was lovely and light and fluffy. It was delicious warm and just as good cold for sandwiches.
Italian Herb Bread
Adapted slightly from The Bread Machine Book
by Marjie Lambert
3 tablespoons olive oil
1 or 2 cloves of garlic, pressed
3 teaspoons dried mixed Italian Herbs (eg, basil, oregano, thyme, etc)
1½ teaspoons sugar
1½ teaspoons salt
500g bread flour
2¼ teaspoons yeast
Heat oil in a small frying pan. Add the garlic and herbs. Saute for 2 minutes, taking care not to let the garlic scorch or it will turn bitter. If necessary, remove the pan from the stove. The herbs will continue cooking in the oil's heat.
Put the herb oil and the remaining ingredients in the bread tin in order suggested by your bread machine instructions. Set for dough. Press start
Butter a 24cm loaf tin.
Remove dough from bread machine and punch down. Let it rest 5 minutes. Put dough into prepared tin. Loosely cover and put in a warm place to rise for 1 hour.
Bake the loaf in a preheated oven at 180˚C for 30-35 minutes. When cooked it will sound hollow on the bottom.