Herb Bread, page 304, August 2015

This one just sounded so good, I had to make it.  I had mom’s kitchen smelling like delicious fresh bread for days and days.

Ingredients went into the bread machine in the following order:  1 1/8 cups water, 1 1/2 tablespoons walnut oil, 1 1/2 teaspoons salt, 3 cups bread flour, 1 tablespoon sugar, 1 tablespoon gluten, 1 teaspoon dried marjoram, 1 teaspoon dried basil, 1 teaspoon dried tarragon and 2 1/2 teaspoons bread machine yeast.  This loaf can be made using the medium or dark crust settings (I used medium) and the basic cycle.

This smelled really great; it rose very well, with a high, rounded top.  As it baked, we kept coming up with ideas on how to best use it, deciding that toasted cheese sandwiches dipped into tomato soup would be best.

I really do wish I had remembered to take pictures.  The loaf was a beautiful white bread with herbs throughout the loaf.  It was really pretty.  We made our grilled cheese sandwiches with a blend of sharp cheddar cheese and a white cheddar-Italian truffle cheese I picked up the other day.  It was really good.


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