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?

Most italian style bread is rounded, but couldn't you flatten or
even crease the top to keep things from falling off during baking?