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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
2 ⅔ 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 liquids ingredients and butter to pan.
- Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Lock pan into bread maker.
- Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
- Program for recommended select setting BASIC WHITE (1, 2, 3). Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.