Italian Herb Bread Recipe

5 1 3
Publisher Photo

Italian Herb Bread Recipe

Read Reviews
5 1 3
Publisher Photo
"I modified a recipe to come up with this savory bread that my family loves," says Dolores Bell of Belleview, Florida. "A loaf does not last long. In fact, they begin cutting it while it's still hot!"
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 3 hours + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. Bake: 3 hours + cooling

Ingredients

  • 1 cup water (70° to 80°)
  • 3 tablespoons butter
  • 1 egg, lightly beaten
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon dried thyme
  • 2/3 cup grated Parmesan cheese
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Parmesan Herb Bread in Quick Cooking May/June 2002, p19

Nutritional Facts

1 slice: 123 calories, 3g fat (2g saturated fat), 22mg cholesterol, 236mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 1 cup water (70° to 80°)
  • 3 tablespoons butter
  • 1 egg, lightly beaten
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon dried thyme
  • 2/3 cup grated Parmesan cheese
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Parmesan Herb Bread in Quick Cooking May/June 2002, p19

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MY REVIEW
nanagreen User ID: 6864091 127277
Reviewed Jan. 15, 2014

"This was definitely a hit. I don't like the typical loaf that bakes in the machine, so I always program it to dough setting, then shape it into a long loaf and place it on a greased cookie sheet, brush it with olive oi and let it rise for an hour. Before baking I use a sharp knive and make 4 slits across the top, then bake it for 30 min at 350F . My guests thought I bought it at the local bakery!"

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