Herb Bread Recipe - Allrecipes.com
Herb Bread Recipe

Herb Bread

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"A delicious bread machine recipe, this bread is especially good with chicken stew."

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings
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Directions

  1. Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

This is a wonderfully fragrant and delicious bread. The recipe, however, requires 3 cups of bread flour, rather than the 2 cups called for in the recipe. (Three cups of bread flour is the standard quantity for a 1-1/2 lb. loaf). This was likely a typing error.

 
Most Helpful Critical Review
Aug 13, 2004

The smell was wonderful and it looked good but it was very bland which I was suprised about considering all the ingredients. Sorry but I would not make again.

 
Apr 20, 2005

I loved this bread! It baked up perfectly although I took it out of the bread machine about 30 minutes early or else it would have been over done. We ate it with potato soup and it went great with that! My husband said it reminded him of stovetop stuffing...probably the sage. Try this recipe and you won't be dissapointed! -- Also this is wonderful toasted with some butter, I bet it would make great crutons -- very flavorful, especially the next day.

 
Aug 24, 2005

This turned out very well, and no adjustments were necessary for high altitude (we live at about 4800 feet). I decreased the sugar to 1-1/2 Tbs. and the salt to 1 tsp. so that the flavors of the spices might come through. As I have learned from past experience, it takes a LOT of spice to make a loaf of bread taste like one thinks it should. This bread is no exception. Next time I will only slightly increase the parsley, nutmeg, sage, and celery seed, since this bread has a good start on being flavorful. Really enjoyed this though!!!

 
Apr 06, 2009

This bread is very good. I did heaping tablespoons or teaspoons of the spices, and I can taste them nicely. I love the taste of clery seed and it is very prominent in this bread--so make sure you like it if you try it! I used my bread machine to make the dough, and I think it needed about 1/8 c more flour--bit it was raining here, so that would do it. I baked in the oven at 375 for about 50-55 minutes. Turned out nice and golden brown yet still soft enough for sandwiches and flavorful toast. Thanks for the recipe!

 
Mar 25, 2009

Years ago I first made this bread the first time I made Beefy Mushroom Barley Soup. Have always made them together since, probably cuz there were so many happy noises going around the table. The soup is one of dd's favorites but this last time she went back for another slice of bread instead of more soup.

 
Jan 12, 2009

Really tasty, but just a little dry -- I'll add another teaspoon or two of water next time. Subbed coriander and caraway seed for sage and celery seed, and a healthy amount (maybe 2t?) of garlic powder. Didn't measure any of the spices, but it takes a lot to really flavor bread so I did err on the generous side. Next time I think I'll try rosemary and tarragon or maybe basil....this is a really fun recipe to play with.

 
Dec 30, 2009

I liked this recipe. I had to make one change because I didn't have any celery seed. It tastes great without it, but next time I will give it a try. This bread does remind me of the Rosemary bread, which is a family favorite.

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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