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Herb Bread, 1 lb.
The combination of herbs used in this bread will make your tastebuds come to life.
5½ fl ounces (⅔ cup) evaporated milk, 80°F
2 fl. ounces (¼cup) water, 80°F
2 teaspoons vegetable oil
1½ tablespoons sugar
1¼ teaspoon salt
¾ teaspoon celery seed
¾ teaspoon rubbed sage
pinch ground ginger
2 cups bread flour
¼ cup cornmeal
1½ teaspoons active dry yeast
1 teaspoon bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.