This is a delicious bread recipe. This wonderful, aromatic herb Bread is perfect: The flavour, taste, appearance, texture, all are wonderful.
My family loves it and it smells soooo great while baking.
I’ve made a lot of bread recipes and this one has become one of my favourites!
- 1 2/3 cups Water - 80-90°F/26-32°C
- 3 tbsp Butter - softened or margarine
- 4 1/4 cups Bread flour
- 3 tbsp Powdered milk
- 1 1/2 tsp Basil - dried
- 1 1/2 tsp Marjoram - dried
- 1 tsp Thyme - dried
- 3/4 tsp Salt
- 3 tbsp Sugar
- 4 tsp Quick dry yeast
- Attach the kneading blade in the Bread Maker pan.
- Place all ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select “Rapid/Quick” (about: 1:20-1:45h - This cycle varies from machine to machinbread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Darand loaf size (2LB) and Press the Start button.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer with an electric knife.
It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the doughball. Dough is “just right” when it is smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
- If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
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