Recipe by duonyte
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.
Top Review by Chocolatl
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!
- 1 1⁄2 cups warm water
- 1 tablespoon vegetable oil
- 2 tablespoons honey
- 3 cups bread flour
- 1⁄2 cup potato flakes
- 3⁄4 cup oatmeal (old-fashioned or quick-cooking)
- 1⁄2 teaspoon lemon pepper
- 1⁄2 teaspoon thyme or 1⁄2 teaspoon herbes de provence
- 1 1⁄2 teaspoons salt
- 2 teaspoons active dry yeast