Italian Herb bread

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.