Jul 28, 2009
I love making breads like this during the summer when fresh herbs are plentiful right in your own yard and you don't have to pay an arm and a leg for them in the grocery store! Herb breads are SO delicious, and this bread is certainly one of them. What caught my eye in this recipe was the addition of the milk (helps make for a tender bread) and egg (which adds moistness and richness) - and not one egg, but two! I was curious. Knowing that 2-1/2 T. of sugar would make the bread overflow in my bread machine (plus, I don't care for that much sweetener in my breads anyway) I trimmed the sugar down to just 1 tsp. I added a handful of fresh chopped parsley, chives, rosemary, oregano and thyme, and 2 T. of olive oil for the margarine called for. The recipe directs to use the basic white setting, but I wanted a deeper, crunchier crust and chose the French bread setting. The bread was everything I thought it would be - moist, rich, flavorful with a crisp and chewy crust. Delicious, and makes for fabulous sandwiches.
—naples34102
