I offer up another great bread recipe that starts with a bread machine. This Herb Butter Bread isn’t heavily herbaceous (though you can certainly modify that) but has a gentle flavor that lets the butter and bready goodness shine through.
For me, this is a special occasion bread to serve alongside a roast or steaks. This produced a large boule, so unless you have a crowd, there will be lots of leftovers.
Those leftovers are no problem because bread is just about one of the best things to freeze to preserve for later. I like to individually slice it before freezing so I can pull out the exact amount I want to thaw.
Modified from Making Artisan Bread in the Bread Machine by Michelle Anderson. [Affiliate link.]
Bready or Not: Herb Butter Bread Mixed in the Bread Machine
This bread round is lightly seasoned with herbs, which also add lovely speckles of green to the interior. This bread is great hot with butter but is also fantastic for savory sandwiches of all kinds, including grilled cheese! Modified from Making Artisan Bread in the Bread Machine.
Equipment
- food thermometer
- bread machine
- baking sheet
- parchment paper
- plastic wrap
- pastry brush
Ingredients
- 1 cup milk or half & half (lukewarm, 100-110-degrees F)
- 1 cup water (lukewarm, 100-110 degrees F)
- 1/4 cup unsalted butter melted divided
- 2 Tablespoons honey
- 1 1/2 teaspoons sea salt
- 4 cups bread flour plus more for work surface
- 1/2 Tablespoon mix of dry herbs such as parsley oregano, and thyme
- 1 1/2 teaspoons instant dry yeast or bread machine yeast
- canola oil or olive oil
Instructions
- In the bucket of a bread machine, add the milk, water, 3 Tablespoons of melted butter, honey, and salt. Follow up with the bread flour, herbs, and yeast. Start the Dough cycle.
- Prepare a baking sheet with parchment paper. Clean a section of counter or table and add a sprinkling of flour.
- When the Dough cycle is done, tip the dough onto the work surface and shape it into a ball by gathering the rougher dough beneath. Make the ball smooth and tight, creating surface tension. With the smooth portion on top, place the loaf in the center of the parchment. Lightly coat the dough with oil. Loosely cover with plastic wrap and let rise in a warm spot until doubled, about an hour. Near the end, start preheating the oven at 350-degrees.
- Score the top of the loaf three times in the direction. Bake the bread until it is golden brown and sounds hollow when tapped (don't burn yourself!), about 30 to 35 minutes. If desired, discreetly plunge a digital thermometer into the center of the loaf; it should be over 190-degrees. Melt the last tablespoon of butter and brush it over the top. The loaf may be huge, but will shrink some as it cools. Let it cool at least 30 minutes before slicing.
- This bread is good at room temperature but even better hot. It will keep for up to 2 days at room temperature, or slice and freeze it promptly to thaw for later enjoyment.
OM NOM NOM!
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