Mountain Herb Bread

Name: Mountain Herb Bread
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1¼ cups water; 3 tablespoons light brown sugar; 1 cup Whole wheat flour; 2 cups bread flour; ¼ cup wildflower honey; 2 teaspoons salt; ⅓ teaspoon dried thyme; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 1 tablespoon plus 1 teaspoon gluten; ¼ cup nonfat dry milk; 2 teaspoons dried basil; 2 tablespoons minced fresh parsley; 1¼ teaspoons dried summer savory; 1¼ teaspoons dried dill weed; ¾ teaspoon dried tarragon; 1 teaspoon dried marjoram; 1½ teaspoons salt; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1⅔ cups water; 2½ tablespoons olive oil; 2¾ cups bread flour; 1¼ cups Whole wheat flour; ¼ cup light brown sugar; 3 tablespoons nonfat dry milk; 1½ tablespoons minced fresh parsley; 1½ teaspoons dried basil; 1 teaspoon dried dill weed

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

My favorite herb bread recipe that I adapted for the bread machine was a gift from my friend Connie Rothermel, who got it on one of her skiing jaunts to the then little-known resort of Crested Butte, Colorado, almost twenty years ago. It is a delicious, simple dinner or sandwich loaf deeply speckled with a complex combination of dried herbs and wildflower honey, giving the effect of having been an inspiration of the moment.

Ingredients

Americas
United States
Crested Butte
Colorado
Bread
Dinner
Vegetarian

Ingredients

Method