Summer Herb Bread
1 cup warm water
1 egg, beaten
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
2 tbsp fresh rosemary
1 tbsp fresh oregano
1 tbsp fresh basil
½ tbsp fresh sage
½ tbsp fresh dill weed
3 cups of bread flour
2 1/2 tsp yeast
Honey Almond Butter
1 stick of butter softened
2 Tbsp. chopped Almonds
2 Tbsp. honey
(I’m kinda guessing on these measurements, adjust to your taste! – Jeanette)
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Just add all of the ingredients in your bread machine according to the manual, and enjoy fresh Summer Herb Bread!
Since I don’t have a breadmaker, this was modified with the following instructions from my Kitchen Aid mixer instruction book:
Dissolve yeast in warm water.
Place dry ingredients into bowl, except last 1-2 cups flour. Using dough hook, mix on speed 2 until ingredients are combined (about 15 seconds).
Continuing on speed 2, gradually add liquid ingredients to flour mixture, about 30 seconds to 1 minute. Mix 1 minute longer.
Continuing mixing, gently tap remaining flour around the sides of bowl, 1/2 cup at a time, as needed. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
Knead on speed 2 for 2 minutes until dough is smooth and elastic.
Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down. Roll into a rectangle, approximately 9 x 14 inches. Starting at short end, roll dough tightly. Pinch to seal seam. Pinch ends and turn under. Place seam side down in loaf pan.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 400 degrees F for 30 minutes. Remove from pan immediately and cool on wire rack.
For the Honey Almond butter, just mix the ingredients together until well blended.
Makes 1 loaf.
Source: Livingincomfort.com
