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Nutrition Facts
Serving Size 1 lb. loaf 499g Recipe makes 2 lb. loaf)
Calories 1169
Calories from Fat 148		(12%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 1844mg		76%
Potassium 922mg		26%
Total Carbohydrate 220.7g		73%
	Dietary Fiber 15.7g	62%
	Sugars 21.3g
Protein 36.6g		73%
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Baking Day

CraftScout

Italian Herb Bread for the Breadmaker

Recipe #26605 | 3¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: luvinlif2k
Apr 28, 2002

My husband, formerly a rye bread only man, loves this for his sandwiches. When cubed and toasted this bread makes fabulous croutons as well.

2 lb. loaf (change servings and units)

Ingredients

1 1/2 cups water
1/4 cup nonfat dry milk powder
1 1/2 teaspoons salt
2 tablespoons granulted sugar
2 tablespoons shortening
3 cups bread flour
1 1/4 cups whole wheat flour
1/3 cup snipped fresh parsley
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried dill
1 1/4 teaspoons dried thyme
1 1/4 teaspoons bread machine yeast

Directions

1
Measure ingredients into baking pan in the order recommended by the manufacturer.
2
Put pan into the oven chamber.
3
Select Basic Cycle.

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Featured Reviews for This Recipe

From: Kerfuffle-Upon-Wincle

On Mar 8, 2009

DELICIOUS, soft and tender! I added 1/3 cup snipped green onion to all the herbs in the recipe, 2 tablespoons vital wheat gluten, and 1 teaspoon lemon juice. I subbed butter for the shortening, and I increased the bread machine yeast by 3/4 teaspoon. I used the ABM on the dough cycle and shaped into two smaller loaves ~ slashed the tops and let rise for 30 minutes. Baked in Pyrex pans at 350F for 20 minutes; tented the loaves with foil and baked another 10 minutes ~ for a soft crust, I brushed the warm loaves with melted butter. Made for Parsley, March 2009 Herb/Spice in the Gardening Forum; and for It's Not Easy Being Green ~ March 2009 Tag Game in the TOTM Forum.

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From: CraftScout

On Jul 9, 2008

This is delicious! I don't normally think of dill as an Italian herb, but it works in this bread. I subbed butter for shortening, and dried parsley for fresh, but otherwise kept to the recipe. I did use the dough cycle on my machine and made a nice 9x5 loaf. I baked it at 350 for about 30 minutes, and was rewarded by a soft texture and a delicious flavor. Thank you for posting, made for ZWT4.

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From: Mrs. R

On Feb 3, 2003

Zesty and flavorful! A very good bread.

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From: Annacia

On Aug 25, 2009

I made a portion of this recipe to use as the crust for Sicilian Calzone and it was great. Very easy to work with and a great flavor on it own. It worked beautifully with the calzone.

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