Italian Herb bread

Prep Time
Cook Time
2h 35m
Ready In

"A favorite bread recipe I sometimes use which has been good to me in the ABM and is also good to me using an electric mixer. If using an ABM, the bread is a 1 1/2 pound loaf."

Original recipe yields 12 servings


  • Serving Size: 1 (63 g)
  • Calories 162.2
  • Total Fat - 2.9 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 1.2 mg
  • Sodium - 150 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.1 g
  • Protein - 4.8 g
  • Calcium - 7 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.4 mg

Step 1

Place ingredients in an ABM that can hold 1.5 pounds and operate. Prep time and/or cook time may be different, but you know what your machine does.

Step 2

If using an electric mixer, add all ingredients and knead with machine, adjusting the flour or water a little bit if necessary, and continue kneading until the dough is supple and elastic.

Step 3

Turn out into a greased/nonstick-oil-sprayed bowl, lightly spray top with nonstick oil and cover loosely with plastic wrap. Let rise until doubled, about an hour.

Step 4

Punch down dough and shape to fit a 1 1/2 pound size loaf pan (normal small one is too small- or you could put 2/3 of the dough into a small one and shape the rest as dinner rolls). Cover and let rise again in a warm place until dough rises about the top of the pan.

Step 5

Bake in a preheated 375F oven for about 20 minutes or until bread is golden and sounds hollow when tapped.

Step 6

Cool ten minutes in pan then turn out onto a wire rack to finish cooling, then store in a plastic bag until needed.

Tips & Variations

No special items needed.