I’ve been using my bread machine more and more lately. I’ve had it for years, and probably like a lot of people’s bread makers, mine spends a lot of time in the back of the pantry sitting quietly. That’s kind of sad, because it makes great loaves of bread. Now, they’re not quite the perfect loaves I can get at the locally-owned bakery shop, but they’re mighty darned good and they leave the house smelling delicious.
This Italian herb bread has a tremendous aroma and taste. It made for the perfect sandwich bread. A nice light crust and soft insides, but not so soft that it can’t hold up to a mound of sandwich meat and cheese.
Any leftover ends or less-than-perfect pieces of this Italian herb bread get turned into fantastic croutons. Great croutons. So good in fact that I wouldn’t hesitate to make a loaf just for croutons.
- 10-12 ounces lukewarm water
- 1 teaspoon Kosher salt
- 2 tablespoons vegetable oil
- 3 1/2 cups bread flour
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon dried parsley, crushed
- 2 teaspoons sugar
- 2 teaspoons dried onion flake
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon garlic powder
- 2 teaspoons active dry yeat
- Add ingredients to your bread machine in the order listed (check with your bread machine maker if it requires a different order for the dry and wet ingredients).
- Select the French bread setting and start the bread cycle.
- Let cool slightly after baking before slicing.