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Nutrition Facts
Serving Size 1 (125g) Recipe makes 6 servings
Calories 265
Calories from Fat 18		(7%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 667mg		27%
Potassium 123mg		3%
Total Carbohydrate 53.7g		17%
	Dietary Fiber 2.1g	8%
	Sugars 5.0g
Protein 7.1g		14%
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Garlic and Herb Bread

Recipe #144907 | 2½ hours | 1 hour prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Ron Davis
Nov 13, 2005

This as a tasty soft bread that goes great with your favorite italian dish, as well as just by itself. This recipe is for an Abm-dough cycle.

SERVES 6 -10 (change servings and units)

Ingredients

1 1/4 cups water (between 105-110 degrees)
2 tablespoons brown sugar
2 tablespoons zesty Italian dressing
2 garlic cloves (minced)
1 teaspoon dried basil
1 1/2 teaspoons salt
3 cups all-purpose white flour
2 1/4 teaspoons dry active yeast

Directions

1
Add ingredients in order as listed to your ABM, and set on dough cycle.
2
After cycle ends: remove dough and seperate into 2 sets of dough. This dough will be very sticky, so you must sprinkle flour where you are going to work with the dough. I also coat my hands in flour so I can handle it. Don't be afraid to sprinkle flour all over it if necessary, this won't hurt it.
3
Roll out each loaf into a 12x5 inch, and pull-up dough long side, so you will have two 12 inch loaves, pinch sides closed.
4
Turn on oven for a few minutes to about 100 degrees, then turn oven off.
5
Place loaves on greased cookie sheet and cover with kitchen towel.
6
Place loaves in oven to rise for about an hour.
7
Remove loaves from oven, then preheat to 350 degrees.
8
Place loaves back in oven for 20-25 minutes.
9
Removed and let cool on cake rack.

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Featured Reviews for This Recipe

From: Susie D

On Mar 28, 2006

For some reason I had absolutely no luck with this recipe. =( I started with 1 cup of water (heated), added 1 t of the sugar, and the yeast. It was very foamy after a few minutes so I believe the yeast was okay, but the bread never rose. I did find the reduced amount of water was correct for the recipe. I had no problems with stickiness. This bread did smell heavenly while proofing and baking. I plan to make italian flavored breadcrumbs out of the result to salvage something.

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From: SarahinWI

On Feb 19, 2006

This was VERY good! I had a big mess at first - I didn't have nearly enough flour in my bread machine. I'm not sure if I counted wrong or if I had too much water or what. Anyway, I dumped it out on the counter and kneaded in close to another cup of flour and then shaped into a loaf placed in a pan and let it rise. Then baked for closer to 35 minutes before it was done. I brushed the top with melted butter and OH - what a delicious loaf of bread! Will definitely make this again even if I start out with the same "mess!"

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From: Karen=^..^=

On Feb 14, 2006

This recipe is fabulous! It was the highlight of our Valentine's Day meal. I shaped my two loaves into hearts and they baked up perfect. I did have to add a bit more flour to the bread machine because the dough was a little sticky, but otherwise followed exact. The flavors came together great (I used a balsamic vinagrette Italian dressing) and you could really taste everything at some point or another. The crust on this is soft and crispy at the same time and the inside is semi-dense and velvetty. Thanks so much for sharing! Just wonderful, wonderful bread!

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