Italian Herb bread
Recipe: #8889
April 05, 2013
Categories: Breads, Italian, Sunday Dinner, Oven Bake, No Eggs, Yeast Bread, Flour, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.