Fresh Herb Stuffing Bread with Fennel Seed and Pepper

Name: Fresh Herb Stuffing Bread with Fennel Seed and Pepper
Ingredients: ⅓ cup chopped fresh herbs; 3 tablespoons chopped walnuts or pine nuts; 2½ cups bread flour; ½ cup Whole wheat flour; 1⅛ cups water; 2 tablespoons olive oil; 2 tablespoons dry buttermilk powder; 2 tablespoons sugar; 1¼ teaspoons fennel seed; 1½ teaspoons salt; ¾ teaspoon ground black, white, or red peppercorns; ¾ teaspoon grated lemon zest; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 3 tablespoons chopped walnuts or pine nuts; 1½ tablespoons sugar; 1½ tablespoons dry buttermilk powder; 1¼ teaspoons salt; 1 teaspoon fennel seed; ½ teaspoon grated lemon zest; ½ teaspoon ground black, white, or red peppercorns; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1½ cups water; 3 tablespoons olive oil; 3 cups bread flour; 1 cup Whole wheat flour; ½ cup chopped fresh herbs; 4 tablespoons chopped walnuts or pine nuts; 4 tablespoons chopped walnuts or pine nuts

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

You can choose your own herb mix for this bread. Use one or any combination of parsley, basil, chervil, Spanish oregano, thyme, or marjoram. Grind the black, white, or red peppercorns in a hand grinder; you want coarse pieces. This bread can be used either the day it is made or day-old for poultry stuffings.

Ingredients

1½-pound loaf

1⅛ cups water
2 tablespoons olive oil

Vegetarian
Bread

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.