I use a large old “Welbilt” bread machine. The same one I used when my boys were still boys. There are times when I look with lust at new machines with all kinds of bells and whistles that actually make bread shaped loaves instead of coffee can loaves. The old Welbuilt lives on, it is a keeper. It makes a 2 lb loaf. I’m told the new machines make a smaller loaf. If so you will need to adjust your measurements.
Put the machine together and add;
- 1 package dry yeast
- 2 cups whole wheat flour
- 1 cup white bread flour
- 3/4 cup grated Parmesan cheese
- 1/3 cup dry milk powder
- 1 1/2 teasp seasalt
- 7/8 cup very warm water (that is 1 cup minus 2 Tbsps)
- 2 large eggs, with the yolks broken
- 2 Tbspns Olive Oil
Program the machine for White Bread (your welbuilt can handle it) on manual mode. Start the machine.
Meanwhile: add the following to a small bowl to steep while the machine makes your bread.
- 1/4 cup olive oil
- 2 Tbspns fresh basil or 2 tspns Herbs d’Provonce
- 3 cloves minced or pressed garlic cloves
At the end of the cycle, turn the dough out to a floured surface. Cover and let the dough rest for 10 minutes covered by a tea-towel.
Lightly oil an 8 or 9 inch round cake pan. For Christmas you can use an angel food cake pan for a wreath effect.
Divide the dough into 14 parts. Shape each part into a ball. Dip-roll each ball into the seasoned oil to coat and place into the cake pan without crowding. Cover and let the dough rise for about 30 minutes.
Preheat the oven to 400 degrees F. Bake the bubble loaf for 30 minutes until golden. Cool for 10 minutes before removing from the pan. The bubbles are pulled off by each bread lover.