Herb Bread

The first time I made this I put it on a light crust setting and it didn't cook all the way through, but was still really tasty. I put in fresh basil, dried rosemary, Italian seasoning and fresh chopped onion. This time I used basil and rosemary from the garden and a dried Italian seasoning mix.

• 2 t yeast
• 3 c flour
• 2 t dried rosemary or 2 T fresh, chopped
• 1 t each dried Italian seasoning and basil (or 1 T each fresh)
• 2 T sugar
• 1 t salt
• 1 egg
• 2 T olive oil
• 1 c warm water

1. Add items to bread machine. Set to 2 lb loaf, medium crust. Done in 3 hours.
2. Let cool before slicing.

Variations

• 1 T dill (or 3 T fresh) and 1/4 c finely chopped onion
• oregano instead of Italian seasoning

Notes
1/12/2010 Made this with 2 T fresh rosemary, 1 T fresh basil and 1 t dried Italian seasoning. Put everything in and consistency was perfect -- then I realized I forgot the egg. Added it plus a lot more flour.

Take 2

June 2015: With a new bread machine and Canadian flour, tried this recipe for a 1.5 lb loaf. Though I had run out of milk and used about an 1/8 c milk and the rest was water.

• 1.25 c milk
• 1 t salt
• 1 T sugar
• 1 T olive oil
• 3 T dried parsley (or use 1/4 c fresh)
• 1 t basil
• 1 t rosemary
• 1 t thyme
• 3 1/3 c flour (all purpose or bread)
• 1 t yeast

1. Place in bread machine.
2. Set to 1.5 lb loaf dark setting, basic cycle.
3. Serve as sandwich bread, with a soup or salad, or turn into croutons.