Herb Bread
Sep. 28th, 2006 04:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tephraThanks to the new bread machine I can make this again! (Well, I could have made it without the machine, but monitoring the rises is a pain.)
This recipe makes a 1.5 pound loaf.
Our machine recommends putting the wet ingredients, then the dry, with the yeast last so that's the order I'm using here.
1.5 Tbsp butter, softened
2 oz milk, warm (75-85°F)
7 oz water, warm
1.5 Tbsp sugar
1 tsp salt
3 c flour (all-purpose or bread flour)
3 Tbsp dried chopped chives
3 Tbps dried chopped parsley
1 Tbsp dried chopped dillweed
1.5 tsp dry active yeast*
*Okay, this is where it gets tricky. The original amount of yeast in the recipe is 1.5 teaspoons but there's a notation that for Panasonic and Welbilt machines you should use twice the amount, 3 teaspoons. After futzing and pondering about the machines we have had in the past that I've used this recipe with I have decided that the way to figure out how much yeast to use is to take a look at the pan. If your machine makes a loaf that is taller than it is long, use more yeast.
Also, the recipes that came with this machine use 2.5 teaspoons of yeast, which is what I'm trying today since I wasn't entirely happy with the loaf I made using 3 teaspoons of yeast.
On an unrelated note: I am feeling so sick today. :( Which is doubly sad because I bought the ingredients for another gallon jar of refrigerator pickles; cauliflower, cucumber, and carrots this time.
Maybe a nap would help.
3 October: I've been really unhappy with the tendency for the bread to rise and than collapse in baking. I've tried reducing the yeast in the white bread recipe that came with the machine from 2.5 to 2 teaspoons and that has improved the bread. Today I'm trying this recipe with the original 1.5 teaspoons of yeast. We'll see how it works out. As always, get to know your bread machine and experiment until you get a loaf you like. :)
And I ended up not using carrots in the pickles. I bought two heads of cauliflower and ended up with no room in the jar.
This recipe makes a 1.5 pound loaf.
Our machine recommends putting the wet ingredients, then the dry, with the yeast last so that's the order I'm using here.
1.5 Tbsp butter, softened
2 oz milk, warm (75-85°F)
7 oz water, warm
1.5 Tbsp sugar
1 tsp salt
3 c flour (all-purpose or bread flour)
3 Tbsp dried chopped chives
3 Tbps dried chopped parsley
1 Tbsp dried chopped dillweed
1.5 tsp dry active yeast*
*Okay, this is where it gets tricky. The original amount of yeast in the recipe is 1.5 teaspoons but there's a notation that for Panasonic and Welbilt machines you should use twice the amount, 3 teaspoons. After futzing and pondering about the machines we have had in the past that I've used this recipe with I have decided that the way to figure out how much yeast to use is to take a look at the pan. If your machine makes a loaf that is taller than it is long, use more yeast.
Also, the recipes that came with this machine use 2.5 teaspoons of yeast, which is what I'm trying today since I wasn't entirely happy with the loaf I made using 3 teaspoons of yeast.
On an unrelated note: I am feeling so sick today. :( Which is doubly sad because I bought the ingredients for another gallon jar of refrigerator pickles; cauliflower, cucumber, and carrots this time.
Maybe a nap would help.
3 October: I've been really unhappy with the tendency for the bread to rise and than collapse in baking. I've tried reducing the yeast in the white bread recipe that came with the machine from 2.5 to 2 teaspoons and that has improved the bread. Today I'm trying this recipe with the original 1.5 teaspoons of yeast. We'll see how it works out. As always, get to know your bread machine and experiment until you get a loaf you like. :)
And I ended up not using carrots in the pickles. I bought two heads of cauliflower and ended up with no room in the jar.
