More Bread

Kerry desired “a bread that would make good stuffing,” so out of my bread machine book, I picked Mountain Herb Bread on page 310 of The Bread Lover’s Bread Machine Cookbook

1 1/4 Cups water
2 TBS olive oil1/4 Cup honey
2 Cups bread flour
1 Cup whole wheat flour
3 TBS light brown sugar
3 TBS nonfat dry milk
1 TBS gluten
1 1/2 TBS fresh parsley
1 1/2 TSP dried basil
1 TSP each dried dill weed, summer savory
3/4 TSP dried marjoram
1/2 TSP tarragon
1/4 TSP thyme
1 1/2 TSP salt
2 TSP yeast

Some notes on this bread…
I forgot I ran out of dry milk, and I forgot to replace the water with milk instead. I don’t think it changed it too much? /shrug However! Those lost tablespoons of dry ingredients left for a slightly too-wet dough. I added about another tablespoon or two of flour while the bread machine was mixing when I noticed things being too sticky.

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I also didn’t have half the herbs, and most of the time ‘herb bread’ recipes come out not herby enough for my tastes. So I basically grabbed a healthy dash (at least 1 tsp) of just about every savory herb in my pantry. Ended up being something like Rosemary, Thyme, Basil, Dill weed, Sage? something like that. I also put the herbs on my cutting board and gave them all a quick chop to liven up the dryness.

It may have been because I set my machine to a “light” crust, but the bread came out a little undercooked. Mainly the top was still moist. I put it in a 375F oven for another 10 minutes or so and it was fine inside and out.

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Overall, the taste was fine, but too sweet for my tongue. Kerry thought it was more of a “sweet herb bread” than just an “herb bread.” I would take either the honey OR brown sugar, but not both in the future.

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