Garden Herb Bread (Small & Large Loaf)

This bread machine loaf tastes like your favorite stuffing somehow turned into a sandwich loaf. Chives, marjoram, thyme and basil cook right into the dough, perfuming the whole kitchen as it bakes and leaving slices that need nothing more than butter or a smear of cream cheese.

The recipe scales for either a 1-pound (regular) or 1.5-pound (large) machine, with measurements adjusted proportionally for each. Both rise reliably and produce a tight, even crumb that toasts beautifully.

Dried flake herbs are the right pick. Ground herbs are too concentrated and turn the dough bitter. The original baker’s tip from the cookbook says to halve dried ground or double fresh chopped herbs if that’s all you have.

The nonfat milk powder adds tenderness and color without softening the crust the way liquid milk would. It’s a classic bread-machine trick for getting bakery-style results from a sealed-pan loaf.

Use the regular, rapid or delayed cycle, this dough is forgiving enough to handle any of them. The yeast is in proportion for a standard rise.

Kitchen Tips

• Add ingredients in the order your machine specifies (most want wet first, then dry, with yeast last in a well on top).
• Bread machines vary in pan size: weigh your finished dough if unsure. Around 800 g works for a 1-pound machine, 1100 g for a 1.5-pound.
• For deeper flavor, crush the dried herbs between your palms before adding to release their oils.
• Slice only once fully cooled to keep the crumb structure intact.

Variations

• Stir in 2 tablespoons of finely grated parmesan for a savory cheese-herb loaf.
• Swap basil and chives for rosemary and sage for a more autumnal, stuffing-leaning flavor.
• Brush the warm crust with melted garlic butter the moment the loaf comes out of the machine.