Prep 15 mins
Cook 2 hrs
This flavorful bread is a slightly modified Gold Medal recipe. Preparation time is approximate. I like the bit of a "bite" that the lemon pepper adds, but feel free to substitute any herbs you like. Double amounts if using fresh herbs. I usually bake this as rolls or baguettes for sandwiches.
- Place ingredients in your machine as directed by the manufacturer.
- Set to basic/white cycle with light or medium crust.
- Alternatively, set on dough cycle. Remove, shape, and let rise in loaf pan or free-form. Bake for app. 40 minute at 375 deg.
First a word about bread dough: even when using a bread machine, the amount of flour may have to be adjusted due to many factors, including the weather and the age of your flour.
However, my dough was neither sticky nor crumbly--it was perfect. This rose a lot, and I wish I'd split it into two loaves instead of one. It was delicious. I loved the seasonings. The crust was very crisp without being heavy, and the crumb was tender and had a rich flavor. This was a perfect bread for sandwiches, both fresh and toasted. We really enjoyed it with tuna. It also keeps well. I'll definitely make this again. Thanks for posting!
I liked the flavor of this. The spices were never overpowering, and I made some good sandwiches with this bread. I didn't use a bread machine, but I bake bread pretty often, and I found the texture to be a bit odd/too crumbly.
Hiya.... well, we just loved this bread recipe!! Made two lovely, perfect size loaves for just the two of us. Thanks for sharing... and your recipe is in our 'Bread' book! :) rickie