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.
Course: Bread, Side Dish
Keyword: yeast bread
Author: Beth Cato
Equipment
food thermometer
bread machine
baking sheet
parchment paper
plastic wrap
pastry brush
Ingredients
1cupmilk or half & half (lukewarm, 100-110-degrees F)
1cupwater (lukewarm, 100-110 degrees F)
1/4cupunsalted butter melted divided
2Tablespoonshoney
1 1/2teaspoonssea salt
4cupsbread flour plus more for work surface
1/2Tablespoonmix of dry herbs such as parsleyoregano, and thyme
1 1/2teaspoonsinstant 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.