Rapid Rise Italian Herb Bread
This is one of our favorite breadmaker breads. It only takes two hours to bake one of the best tasting homemade loaves you've ever consumed. This one uses basil, marjoram and thyme which give the bread a splendid taste. Terrific for company or holidays like Easter, Mother's Day or Father's Day.
Ingredients
- 1 1/2 cups hot water
- 3 tbsp. powdered milk
- 2 tbsp. Crisco shortening or olive oil
- 3 tbsp. sugar
- 1 1/2 tsp. salt
- 4 cups Gold Medal bread flour NOT all-purpose flour
- 1 1/2 tsp. dried marjoram
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried thyme
- 2 tsp. Fleishmann's bread machine yeast
Instructions
- Measure ingredients in the order listed into bread-maker baking pan.
- (You will need one the size for a 2-lb. loaf).
- Ours bakes for 1 hour 58 minutes at the Rapid Rise setting.
- Allow bread to rest 15 minutes before removing from bread canister.
- Brush top and sides with melted butter to prevent crusts hardening.
- Cool 15 minutes longer before slicing down.
- Yield: 20 half slices.
Notes
NOTE: Since this bread has no preservatives you will need to refrigerate the bread 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.
Recipe adapted from Black and Decker.
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