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Four Herb Bread

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Submitted by mdesign1

YIELD

1 loaf

PREP

15 min

COOK

READY

Ingredients

2 1E+1
TEASPOONS ML YEAST, ACTIVE DRY
1 ½ 23
TABLESPOONS ML SUGAR
2 3E+1
TABLESPOONS ML BUTTERMILK, POWDERED
3 7.1E+2
CUPS ML BREAD FLOUR
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML MARJORAM
dried crumbled leaves *
1 5
TEASPOON ML BASIL
dried crumbled leaves *
½ 2.5
TEASPOON ML THYME
ground *
2 1E+1
TEASPOONS ML DILL WEED
dried
2 3E+1
TABLESPOONS ML BUTTER
softened
1 237
CUP ML WATER
warm

Directions

This recipe works well in the large size loaf machines.

If you don’t have the herbs called for, you can substitute whatever herbs you like.

Put all the ingredients in, in the order listed, or in the order your machine likes.

Select the white bread setting and a medium crust setting.

Depending on your climate you may need to add a tablespoon more water.

I usually use gluten, but when I first made this with gluten it exploded over the top of the pan and onto the dome, so I would advise against using gluten for this recipe.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 457 15% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 652mg 27%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 12%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 1%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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