Four Herb Bread Recipe

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Four Herb Bread Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Four Herb Bread

Ingredients

2 tsp yeast
1 1/2 tbsp sugar
2 tbsp powdered buttermilk
3 cup better for bread flour (it does mak, e a diff.)
1 tsp salt
1 1/2 tsp majoram, (dried crumbled leaves)
1 tsp basil, (dried crumbled leaves)
1/2 tsp thyme, (ground)
2 tsp dill weed, (dried)
2 tbsp butter, softened warm water.

Preparation

This recipe works well in the large size loaf machines. I have a Dak
R2D2 machine. If you don't have the herbs called for, you can
substitute whatever herbs you like. Put all the ingredients in, in
the order listed (if using a dak), or in the order your machine
likes. Select the white bread setting and a medium crust setting.
Depending on your climate you may need to add a TBS more of water. I
usually use Gluten, but when I first made this WITH gluten it
exploded over the top of the pan and onto the dome. So I dont put
gluten in the recipe. I think it has something to do with the B for B
flour. I seem to use less gluten in the breads when I am using that
flour. Formatted by Elaine Radis

Servings: 16