Parsley Herb Bread
I love Parsley Herb Bread! This lovely home-baked bread for the breadmaker is quick, easy, economical and tasty. I made this bread with the quick bake setting so it was done in only a couple of hours. This is my third batch of this bread I’ve made in the past week. I served it for company last Sunday and I was only able to get a few pieces of bread to take pictures of because I was unable to get pictures ahead of time. This bread is really delicious and a real crowd pleaser.
Parsley Herb Bread is wonderful. Yet, it was almost a bread that never happened. When I was in Arizona a couple of weeks ago I brought my breadmaker along to make homebaked bread for our team as part of my responsibility of cooking three meals a day for about a week. I got ready to make a couple of batches of Rapid Rise Italian Herb Bread and then, to my dismay, I realized I didn’t have all the herbs necessary to make the bread.
So I surveyed all the spices I brought along with me (the nearest grocery store was about 40 minutes away and not an option), so I used the same basic recipe but totally changed the spices. This one has parsley, rosemary and thyme and turned out so wonderfully that when I got home I made up another batch for company last Sunday.
Most of you know how much I enjoy a good slice of bread. Along with a bowl of soup or salad, I can eat my weight in lovely home-baked bread. Parsley Herb Bread is one of those breads that’s so light and fluffy along with great taste that I could eat and eat and eat it continually. If you’re looking for a wonderful tasting herb bread, then give this easy breadmaker bread a try. You won’t be disappointed, and your guests won’t be either.
Parsley Herb Bread is really a tasty bread you can make in the breadmaker.
I loved the combination of herbs in Parsley Herb Bead.
Here’s a close up so you can see the texture of the bread. I loved the airy feel of the bread.
Here’s what I did.
I used these ingredients.
Place ingredients in bread canister in order listed. Bake on rapid bake cycle for about two hours.
Allow bread to rest about 15 minutes before removing from oven. Brush top and sides of bread with butter to prevent crusts from hardening. Allow bread to rest another 15 minutes before slicing down.
I use an electric knife to slice the bread down which cuts very smooth pieces rather than the jagged edges from using a serrated knife.
Our company had pretty well cleaned out all of the bread. There were only a few slices left to photograph!
I finished off the rest of the Parsley Herb Bread in no time!
Here’s the recipe.
PARSLEY HERB BREAD
(Recipe inspired from my Rapid Rise Italian Herb Bread recipe)
| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
|
- 1 1/2 cups water
- 3 tbsp. powdered milk
- 2 tbsp. Crisco shortening No substitutes
- 3 tbsp. sugar
- 1 1/2 tsp. salt
- 4 cups bread flour No substitutes
- 1 heaping tablespoon dried parsley
- 1 1/2 tsp. dried rosemary
- 1 1/2 tsp. dried thyme
- 2 tsp. bread machine yeast
Ingredients
|
|
- Measure ingredients in the order listed into bread-maker baking pan.
- (You will need one the size for a 2-lb. loaf).
- Bake on rapid bake setting.
- Ours bakes for 1 hour 58 minutes at the Rapid Rise setting.
- Allow bread to cool 15 minutes before removing from breadmaker.
- Brush tops and sides of bread with butter to prevent crust from hardening.
- Allow bread to cool 15 minutes longer before slicing down.
- About 20 pieces.
NOTE: This bread has no preservatives so you will need to refrigerate it after two days to prevent mold.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
© Can’t Stay Out of the Kitchen
- 1 ½ cups water
- 3 tbsp. powdered milk
- 2 tbsp. shortening
- 3 tbsp. sugar
- 1 ½ tsp. salt
- 4 cups bread flour
- 1 heaping tablespoon dried parsley
- 1 ½ tsp. dried rosemary
- 1 ½ tsp. dried thyme
- 2 tsp. bread machine yeast
- Measure ingredients in the order listed into bread-maker baking pan.
- (You will need one the size for a 2-lb. loaf).
- Bake on rapid bake setting.
- Ours bakes for 1 hour 58 minutes at the Rapid Rise setting.
- Allow bread to cool 15 minutes before removing from breadmaker.
- Brush tops and sides of bread with butter to prevent crust from hardening.
- Allow bread to cool 15 minutes longer before slicing down.
- About 20 pieces.
I served this tasty bread with Loaded Baked Potato Soup and Salad Greens with Berries, Cashews, and Goat Cheese.
I couldn’t get enough of this wonderful bread.
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2 Comments
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April 28, 2015 at 4:14 pm
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[…] bread! I’ve made several loaves of it now, as this version is a healthier rendition of my Parsley Herb Bread. I loved the taste of that bread but wanted to use a wholesome oil instead of shortening, whole […]