Ed Pawlowski wrote:

> On 11/27/2020 11:36 AM, cshenk wrote:
> > I made the bread yesterday. An Italian Herb one.
> >
> > Using dough mode in a bread machine (TR Breadman Ultimate line is
> > recommended for those with visual constraints as it has a good beep
> > setup to help).
> >
> > 1 1/3c water (my machine likes an added 2 TBSP)
> > 2 TBSP olive oil
> > 4 1/4 c bread machine flour
> > 3 TBSP sugar
> > 2 tsp salt
> > 2 tsp yeast
> > 1 tsp basil
> > 3 TBSP Italian Herb Mix
> >
> > After finish dough mode, cut to 4 even pieces and shape on greased
> > pan. A baguette pan is optimal as it will control the spread.
> >
> > Let rise in a cold oven with the light on, or someplace not too
> > drafty with a towel over it, for 1 hour. Preheat oven to 400F and
> > bake 16 minutes.
> >
> > --------------
> > For the Bruschetta,
> > I used 2 medium tomatoes, rough chopped
> > 1/3 c minced green onion bottoms and some tops to fill it out
> > 2 small mashed cloves garlic
> > 2 TBSP Olive oil
> > 1/2 TBSP dried Oregano
> > 1 tsp dried Basil
> > 2 tsp dried Parsley
> > Top with slivers of white cheese and a shemenji mushroom
> >
> > Combine then add to bread, topping last with cheese and the mushroom
> > and bake about 8 minutes at 400F. Baking time will depend on how
> > much Topping and how thick the bread is.
> >
> Sounds interesting. It says "add to bread" so I'm guessing you
> spread this on top? I visualize this falling off in the oven or is
> it flatter than I think it is?

Sorry, Bruschetta is a topping added to baked bread. "I made the bread
yesterday. An Italian Herb one." .... then today I topped some with
the Bruschetta and toasted it in the oven. Clearer?

Here's some samples if you've not had it.

https://www.allrecipes.com/recipe/27...uschetta-ever/

There are many types but savory with tomatoes is the most common. My
recipe made far more than I needed but the stuff is tasty and can be
eaten many other ways such as in wraps with leftover Turkey (or
shredded Cornish Hen breast in our case).