Recipe by Kathy Kauffman
"A nice texture and flavor, great with any Italian food. Grill with a little butter and garlic for garlic bread."
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warm water (110 degrees F/45 degrees C)
1 3/4 cups
dry milk powder
grated Parmesan cheese
1 1/2 teaspoons
1 1/2 tablespoons
1 1/4 teaspoons
active dry yeast
Every time I make this, I get RAVE reviews!! This also makes for great breadsticks by using the dough only setting then rolling out the breadsticks and cooking until light golden brown in the oven at 350.
This bread is really good toasted with cheese!
I made this in the bread machine and used olive oil instead of margarine, and it was fabulous.
This is a nice tasty bread with a
tender crust. It smells fabulous!
Delicious herb bread! It went great with our Ravioli! Thank you!
great with speg.
Easy and excellent!
Nice bread when olive oil is swapped for the margarine called for. Because I have them available now in my garden, I chose to use a handful of chopped, fresh herbs to replace the dried - oregano, thyme, rosemary, basil, sage and parsley. I found this recipe to have unusual ingredient measurements and it might have been better to have published the recipe with measurements for standard 1, 1-1/2 or 2 pound loaves. As another reviewer suggested, I scaled the recipe to 17 servings to make my 1-1/2 pound loaf. The amount of salt called for then was 1-3/4 tsp., and I found it to be too much. The bread didn't rise as well as it should have, and the finished bread even tasted too salty. Next time I will cut back the salt to 1-1/2 tsp. for the recipe scaled to use 3 cups flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Herb Bread II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 110
** Calories from Fat: 20
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