Ingredients

• 3/4 cup water, room temperature
• 1 tsp active dry yeast
• 2 tsp olive oil
• 1 Tbsp sugar
• 1/2 Tbsp dried marjoram
• 1/2 tsp salt
• 2 cups bread flour, about

• Prep Time: 120 minutes
• Cook Time: 35 minutes

• Total Time: 155 minutes

Preparation

1. In medium bowl, mix milk and yeast. Add olive oil, sugar, marjoram, and salt. Stir. Add 1 cup of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
   
   

1. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into small round loaf. Place on greased baking sheet or small pizza pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
   
   
2. Bake loaf at 350 degrees F for 35 to 40 minutes or until the bread is golden brown. Remove loaf from sheet and let cool on rack.

1. Store shredded cheese in the freezer to prevent it from molding.
   
   
2. Spraying loaves with water while they bake will produce a crispy crust.
   
   
3. Brush loaves with egg white before baking to produce a shiny crust.
   
   
4. Brush loaves with milk before baking to produce a dark, shiny crust.
   
   
5. Brush loaves with butter immediately after baking to produce a soft crust.
   
   
6. Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
   
   
7. The 1 Tbsp of sugar in this recipe can be replaced with 1 Tbsp brown sugar, 2 tsp honey, 1 Tbsp molasses, or 1 Tbsp maple syrup.
   
   

1. When honey is added to bread dough, it helps protect the baked bread's moisture.
   
   
2. Store flour properly to keep it from spoiling.
   
   
3. Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
   
   
4. Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
   
   
5. To keep bread soft, store in a plastic bag.