Herb Bread

I just made a loaf of the most delicious herb bread–it is absolutely out of this world! This is from THE BREAD MACHINE MAGIC by Rehberg & Conway. I adapted some of the ingredients to my own liking (I wrote the “adaptations” in parentheses). Here it is:

HERB BREAD [makes a 1 1/2 pound loaf]

3 tablespoons butter or margarine [I used olive oil]
1/2 cup chopped onion [I added also, a large clove of garlic]
1 cup milk (for Welbilt/DAK and Zojirushi machines, add 2 tablespoons more milk)
[I used buttermilk]
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 teaspoon dried dill [I used 3 teaspoons fresh dill weed and seed]
1/2 teaspoon dried basil [I used 3 teaspoons fresh basil]
1/2 teaspoon dried rosemary [if I had had fresh, I would have used about 2
2 teaspoons active dry yeast

In a small skillet, heat the olive oil. Add onion and garlic and saute about 5 minutes until onion and garlic are soft–be careful not to brown either, especially the garlic. Remove from heat; allow mixture to cool for about 10 minutes before adding it to the bread pan.

Place all ingredients into bread pan in the order recommended by the manufacturer. Select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool 1 hour before slicing.

Calories 138 Fat 3.3 grams Carbohydrate 23.2 grams Protein 3.5 grams Fiber .9 gram Sodium 259 milligrams Cholesterol 9 milligrams

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