This simple recipe creates lovely, fragrant bread that is always a big hit at dinner parties. You can do this on the regular white bread machine cycle or on the rapid cycle if you use quick-rise yeast. You can also choose the dough cycle and then take the dough out of the bread machine for the final rise if you’d like to make buns or uniquely shaped loaves and bake them in the oven.
Herb Bread Ingredients
- 1 + 1/2 cups water
- 4 tablespoons olive oil
- 1/2 tablespoon sea salt
- 4 cups unbleached white bread flour
- 1 tablespoon of dried herbs or 2-3 tablespoons of fresh herbs – rosemary, dill, or Italian blends (oregano, basil, garlic, onion, etc.) all work well
- 2 + 1/4 teaspoons yeast
Herb Bread Directions
Add ingredients to the bread maker pan in the order listed above. Select either “white” or “rapid white,” depending on whether or not you’re using quick-rise yeast. Select the 2-pound loaf setting.
If you want to make buns or uniquely shaped bread, use the dough cycle and then take the dough out for an additional rise. Punch the dough down after removing it from the bread maker, cut it into equal-sized pieces for buns or just shape it for a bread loaf, and let it rise for another hour or so in a warm place.
When I make buns using this recipe, I bake them at 350 Fahrenheit (177 Celsius) for around 20 minutes or until the outer crust turns a light golden brown (you may need to bake them for a bit longer if you’re making large buns or a bit less if you divide the dough into very small buns). A loaf of bread typically takes around half an hour to 35 minutes at the same temperature when I bake it in the oven.
For a lighter, fluffier loaf, add an extra 1/4 cup of water (this makes a wonderfully soft bread for dipping, but it will tear too easily for firmer spreads).
If baking your bread in the oven, you can glaze the bread loaf or buns with egg for a shinier and richer crust. Butter and olive oil are also nice glazes for savoury breads.
For more recipes, visit the main Recipes page.