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Herb Bread, 1.5 lb.
The combination of herbs used in this bread will make your tastebuds come to life.
8 fl ounces (1 cup) evaporated milk, 80°F
2⅔ fl ounces (⅓ cup) water, 80°F
1 tablespoon vegetable oil
2½ tablespoons sugar
1½ teaspoon salt
1 teaspoon celery seed
1¼ teaspoon rubbed sage
⅛ teaspoon ground ginger
⅛ teaspoon marjoram
3 cups bread flour
⅓ cup cornmeal
2¼ teaspoons active dry yeast
1½ 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.