Italian herb bread

This bread is an absolute show stopper, delicious, herby, garlicky and it even includes some parmesan. I have served this at dinner parties with antipasti, or olive oil and balsamic vinegar. It is soft inside and if you give it 20 mins in the oven after the bread machine, it has a chewy thick crust. I can imagine myself cooking this bread for the rest of my life, unless I find a better recipe, which, as we all know, is entirely possible!


1 1/4 cups water
1 1/2 tablespoons olive oil
1 teaspoon salt
3 1/2 cups bread flour
2 teaspoons sugar
1 tablespoon dried parsley
1/4 cup grated parmesan cheese
2 teaspoons dried onion flakes
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
2 teaspoons active dried yeast


  1. Place the ingredients in the breadmaker in the order recommended by the machine maker (for me, it is liquid first, then dry).
  2. Make a hole and “hide” the yeast in the flour, at the opposite sideĀ of the bread pan to the salt. Yeast must not come into contact with any liquid at this point.
  3. Select theĀ French setting on your breadmaker and let it work its magic.
  4. I continue to bake every loaf I make for 20 mins at 350 degrees F in my oven after the breadmaker is finished. This dries it out further and gives a lovely texture to the crust.

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