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Nutrition Facts
Serving Size 1 loaf 671g Recipe makes 1 loaf)
Calories 1603
Calories from Fat 159		(9%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 3674mg		153%
Potassium 806mg		23%
Total Carbohydrate 310.3g		103%
	Dietary Fiber 13.1g	52%
	Sugars 18.2g
Protein 45.4g		90%
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Bread Machine Garlic Herb Bread

Recipe #79961 | 40 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Katha
Dec 31, 2003

Got part of this from an old recepie. Rest was ad-libed.Results everyone loved it. Great for garlic toast a day or so later.

1 loaf (change servings and units)

Ingredients

1 cup warm water, 110 degrees f.
1 tablespoon margarine or butter
1 tablespoon powdered milk
1 tablespoon white sugar
1 1/2 teaspoons salt
1 tablespoon dried parsley
1/2 teaspoon dry basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
3 cups bread flour
2 teaspoons active dry yeast

Directions

1
Place all ingredients in pan of the bread machine in order recommended by manufacturer.
2
Select dough cycle.
3
Remove dough from pan.
4
Place in a greased 9 x 5 bread pan.
5
Let rise in a warm place 1 hour.
6
Bake 350 in a pre-heated oven 30 min.
7
About 12-16 slices.

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Featured Reviews for This Recipe

From: Annacia

On Nov 20, 2008

I made a 1/2 recipe for 4 dinner buns to go with a pot roast. Wonderful flavor but for some reason it really doesn't rise as well as I'd like and the crust is quite hard. The flavors are very nicely balanced with the garlic being predominant. A very good compliment for the roast. I baked the buns @ 350F for 26 mins.

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From: Thyme4Dinner

On Sep 7, 2007

Wow was this bread delicious. I will definately be making it again. I baked it in a 9x5 loaf pan this time but I may try a french loaf next. I didn't have basil or parsley, so I substitued 1 tablespoon of italian seasoning and it turned out great. Either way, my family loved it... even my four year old.

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From: Hey Jude

On Jan 23, 2006

My family loved the flavor of this bread. I made the recipe as written and thought the dough seemed a little 'wet' after it's stint in the bread machine. I went ahead anyway and let it do the one-hour rise, then baked (I was in a rush). It didn't rise very high and turned out a bit dense but the flavor was EXACTLY like the bread I'm addicted to at my favorite Italian restaurant, though theirs is baked as focaccia, which is what I'm going to try the next time I make this bread. I'm really excited to find this recipe and can't wait to do some focaccia experimenting! Thanks Katha