Here is the herb bread recipe from Liz (this is for a bread machine)
• 1 c warm water
• 1 beaten egg
• 1 tsp salt
• 2 tbsp sugar
• 2 tbsp olive or coconut oil
• 2 tsp dried rosemary (or 2 tbsp fresh)
• 1 tsp each dried oregano and basil (or 1 tbsp each fresh)
• 3 c flour
• 2 tsp bread machine yeast
Place in machine according to machine instructions (or if you make bread by hand, you already know what to do). A few minutes into kneading, check that the dough is the consistency that you want, add any flour or extra water that you need (I usually find I need a little bit of flour). Bake on large loaf, light crust. This herb combination smells heavenly, and goes great with chicken or pasta or on picnics. You can use any combination of herbs you like, and adjust it to complement the meal you are serving if you like.
Another favorite combination is dill and onion bread. Change the herbs in the recipe above to 1/4 c finely chopped onion and 1 tbsp dried dill leaf (or three tbsp fresh).
courtesy of Eastholme in the Rockies Bed & Breakfast, Cascade, Colorado
3/4 cup warm water
2+ cup flour
1 Tbsp. dry milk
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. butter
2 tsp. yeast
Herbs (if using fresh, double the amount):
1 tsp. chives
1 tsp. marjoram
1 tsp. thyme
1/2 tsp. basil
Combine everything except flour.
Let sit 15 minutes, add flour.
Knead 10 minutes, let rise until double.
Shape, rise again and bake at 350 degrees for 50 minutes.
Makes 1 loaf.
MOZZARELLA AND SUN-DRIED TOMATO BREAD
2 1/2 teaspoons Active Dry Yeast
2 3/4 cups Bread Flour
1 1/2 tablespoons Sugar
1 1/2 teaspoons Salt
1 1/2 tablespoons Olive Oil
1/2 cup Chopped Sun-Dried Tomatoes
3/4 cup Water
1/2 cup Cubed Mozzarella Cheese
Add all ingredients except the mozzarella cheese in the order suggested by
your bread machine manual and process on the basic bread cycle according to
the manufacturer’s directions. At the beeper (or at the end of the first
kneading in the Panasonic or National), add the mozzarella cheese.
Makes a large loaf (1 1/2 pounds)
Traditional White Bread Mix in a Jar
Recipe By : Real Food for Real People
1 1/4 cups warm water
1 tablespoon Vegetable Oil
3 cups Flour
2 tablespoons Sugar
1 tablespoon Dry Milk
1 1/2 teaspoons Salt
2 1/2 teaspoons yeast — (regular or fast)
When ready to bake bread, place the ingredients into the
bread pan of your bread maker, starting with the liquid, then flour mix, then yeast.
Set on White, light and run bread maker
You can use this recipe to make bread dough by hand as well. Mix wet
ingredients and yeast as listed above, then add dry ingredients and knead
dough on a floured surface. Let rise in a covered bowl which has been
placed in a warm area, until dough has doubled (30 – 45 minutes). Punch
down dough, and shape into a loaf, then place dough into a greased loaf pan.
Cover and let rise in a warm area for 30 – 45 minutes until dough has
doubled. Bake at 350 degrees F for 30 – 40 minutes, or until loaf sounds
hollow when tapped.
You can also cook fresh bread dough as scones, by frying in hot oil, or you
can bake rolls made with bread dough, on the upper rack of your gas or
charcoal barbecue grill.
Add any kind of herbs you prefer.