Italian Herb Bread
This is an easy bread for the bread machine. I made it on a wet, rainy day so I could have cut back on the amount of water in this recipe to get a lighter bread. It was still good with spaghetti and has a subtle flavor that would make it a good sandwich bread as well.
Italian Herb Bread
9 oz. warm (not hot) water (1 cup plus 2 Tbsp.)
(If the humidity is high or if it's rainy, I'd drop this down to 1 cup. You can tell if you need to add a bit more liquid if you watch the dough when it first starts blending. If it's not achieving normal bread dough consistency and looks too dry. Slowly add a bit more water, a teaspoon at a time, while it's kneading in the machine.)
2 Tbsp. butter or margarine, softened
3 cups bread flour
1 Tbsp. dry milk
1 Tbsp. sugar
2 tsp. Italian seasoning
3 Tbsp. Parmesan cheese
1 tsp. salt
2 tsp. regular yeast or 1 1/2 tsp. bread machine yeast
Place in bread machine according to your manufacturers directions. Bake as directed.
Italian Herb Bread
9 oz. warm (not hot) water (1 cup plus 2 Tbsp.)
(If the humidity is high or if it's rainy, I'd drop this down to 1 cup. You can tell if you need to add a bit more liquid if you watch the dough when it first starts blending. If it's not achieving normal bread dough consistency and looks too dry. Slowly add a bit more water, a teaspoon at a time, while it's kneading in the machine.)
2 Tbsp. butter or margarine, softened
3 cups bread flour
1 Tbsp. dry milk
1 Tbsp. sugar
2 tsp. Italian seasoning
3 Tbsp. Parmesan cheese
1 tsp. salt
2 tsp. regular yeast or 1 1/2 tsp. bread machine yeast
Place in bread machine according to your manufacturers directions. Bake as directed.
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