Italian Herb Bread for the Breadmaker
"My husband, formerly a rye bread only man, loves this for his sandwiches. When cubed and toasted this bread makes fabulous croutons as well."
photo by Annacia
- Ready In:
- 3hrs 15mins
- Ingredients:
- 12
- Yields:
-
2 lb. loaf
ingredients
- 1 1⁄2 cups water
- 1⁄4 cup nonfat dry milk powder
- 1 1⁄2 teaspoons salt
- 2 tablespoons granulted sugar
- 2 tablespoons shortening
- 3 cups bread flour
- 1 1⁄4 cups whole wheat flour
- 1⁄3 cup snipped fresh parsley
- 1 1⁄4 teaspoons dried basil
- 1 1⁄4 teaspoons dried dill
- 1 1⁄4 teaspoons dried thyme
- 1 1⁄4 teaspoons bread machine yeast
directions
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Put pan into the oven chamber.
- Select Basic Cycle.
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Reviews
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This is delicious! I don't normally think of dill as an Italian herb, but it works in this bread. I subbed butter for shortening, and dried parsley for fresh, but otherwise kept to the recipe. I did use the dough cycle on my machine and made a nice 9x5 loaf. I baked it at 350 for about 30 minutes, and was rewarded by a soft texture and a delicious flavor. Thank you for posting, made for ZWT4. -
I made a portion of this recipe to use as the crust for Recipe #377726 and it was great. Very easy to work with and a great flavor on it own. It worked beautifully with the calzone. -
DELICIOUS, soft and tender! I added 1/3 cup snipped green onion to all the herbs in the recipe, 2 tablespoons vital wheat gluten, and 1 teaspoon lemon juice. I subbed butter for the shortening, and I increased the bread machine yeast by 3/4 teaspoon. I used the ABM on the dough cycle and shaped into two smaller loaves ~ slashed the tops and let rise for 30 minutes. Baked in Pyrex pans at 350F for 20 minutes; tented the loaves with foil and baked another 10 minutes ~ for a soft crust, I brushed the warm loaves with melted butter. Made for Parsley, March 2009 Herb/Spice in the Gardening Forum; and for It's Not Easy Being Green ~ March 2009 Tag Game in the TOTM Forum. -
Zesty and flavorful! A very good bread.
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WEEELLL, Dawn - Now THIS is a YUMMY recipe! :) I don't have a breadmaker, so I doubled this batch & made it in my new (Christmas gift) kitchen center. (My newest addition is the Dimension 2000 www.health for you ministry.com for those of you who aren't familiar with this machine.) I doubled the batch & ended up w/ 4 delicious loaves. I must admit that only THREE loaves made it to the freezer, the other one was finished off by my DH, me, & our two DS's - ages 5 & 4. The only thing I changed was that I added some vital wheat gluten & also some dough enhancer to the recipe - MMMMmmmm! This one's a definite keeper! Can't wait to try it toasted in the morning! THANK you for sharing, cuz! :)
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Tweaks
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DELICIOUS, soft and tender! I added 1/3 cup snipped green onion to all the herbs in the recipe, 2 tablespoons vital wheat gluten, and 1 teaspoon lemon juice. I subbed butter for the shortening, and I increased the bread machine yeast by 3/4 teaspoon. I used the ABM on the dough cycle and shaped into two smaller loaves ~ slashed the tops and let rise for 30 minutes. Baked in Pyrex pans at 350F for 20 minutes; tented the loaves with foil and baked another 10 minutes ~ for a soft crust, I brushed the warm loaves with melted butter. Made for Parsley, March 2009 Herb/Spice in the Gardening Forum; and for It's Not Easy Being Green ~ March 2009 Tag Game in the TOTM Forum.
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This is delicious! I don't normally think of dill as an Italian herb, but it works in this bread. I subbed butter for shortening, and dried parsley for fresh, but otherwise kept to the recipe. I did use the dough cycle on my machine and made a nice 9x5 loaf. I baked it at 350 for about 30 minutes, and was rewarded by a soft texture and a delicious flavor. Thank you for posting, made for ZWT4.
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
