My husband, formerly a rye bread only man, loves this for his sandwiches. When cubed and toasted this bread makes fabulous croutons as well.
- 1 1⁄2 cups water
- 1⁄4 cup nonfat dry milk powder
- 1 1⁄2 teaspoons salt
- 2 tablespoons granulted sugar
- 2 tablespoons shortening
- 3 cups bread flour
- 1 1⁄4 cups whole wheat flour
- 1⁄3 cup snipped fresh parsley
- 1 1⁄4 teaspoons dried basil
- 1 1⁄4 teaspoons dried dill
- 1 1⁄4 teaspoons dried thyme
- 1 1⁄4 teaspoons bread machine yeast
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Put pan into the oven chamber.
- Select Basic Cycle.
This is delicious! I don't normally think of dill as an Italian herb, but it works in this bread. I subbed butter for shortening, and dried parsley for fresh, but otherwise kept to the recipe. I did use the dough cycle on my machine and made a nice 9x5 loaf. I baked it at 350 for about 30 minutes, and was rewarded by a soft texture and a delicious flavor. Thank you for posting, made for ZWT4.
I made a portion of this recipe to use as the crust for Sicilian Calzone and it was great. Very easy to work with and a great flavor on it own. It worked beautifully with the calzone.
DELICIOUS, soft and tender! I added 1/3 cup snipped green onion to all the herbs in the recipe, 2 tablespoons vital wheat gluten, and 1 teaspoon lemon juice. I subbed butter for the shortening, and I increased the bread machine yeast by 3/4 teaspoon. I used the ABM on the dough cycle and shaped into two smaller loaves ~ slashed the tops and let rise for 30 minutes. Baked in Pyrex pans at 350F for 20 minutes; tented the loaves with foil and baked another 10 minutes ~ for a soft crust, I brushed the warm loaves with melted butter. Made for Parsley, March 2009 Herb/Spice in the Gardening Forum; and for It's Not Easy Being Green ~ March 2009 Tag Game in the TOTM Forum.