Herb Bread

Yesterday we were out of bread so I knew I needed to make a new loaf. I was tired of a traditional white loaf and didn't want a whole wheat loaf....I wanted something different, but yet still functional in the sense that I could make sandwiches with the bread if I wanted to. I was looking around in my cookbook Bread Machine Magic by Linda Rehberg & Lois Conway and I found the perfect recipe...Herb Bread. 

 MMmmmm! It is so aromatic, yet not overwhelming to the taste. It is just the right texture, especially with a little bit of butter. It is just the right bread if you are looking for something a little more tasty than a plain white bread!

You will need:
- 3 tablespoons butter or margerine
- 1/2 cup chopped onion
- 1 cup milk ( for Welbilt/Dak machines add 2 tablespoons more milk)
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 1 1/2 tablespoon sugar
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoon active dry yeast

First, in a small skillet, melt your butter over low heat. Add the onion and saute 8 to 10 minutes until the onion is soft but not brown. Remove from heat and allow the mixture to cool for about 10 minutes before you add it to the mixing pan.

Put all your ingredients including the onion mixture into the mixing pan. Once all ingredients are in the mixing pan put the pan in the bread machine and select the dough setting, or mix in your mixer. Seeings as I work with a bread machine I'm not sure of the kneading time and/or rise time if you don't have a bread machine. So I would say if you are used to making bread without a bread machine proceed with the process as you normally would. If you don't own a bread machine or know how to make bread by hand it looks like you have a little research to do!

While the dough is rising, grease and flour your bread pan so your bread comes out nice and easy once it is done cooking. When your bread is close to being done rising preheat your oven to 375 degrees. Once your dough is done rising put your dough in the pan and make sure it goes to each side and corner of the pan or you'll have an odd looking loaf. Once in the oven I usually set my timer for 25-35 minutes. When your timer chimes take the loaf out and check a couple of things... does it have good color? does the loaf sound hollow when you tap on the top? If those are a yes then you are done! If it is a no, then go ahead and slide your bread on in for a few more minutes and then repeat the checking process.

Sometimes I'm so excited for my bread to be done I hardly let it cool, but then again sometimes I let it cool for an hour! I'm not exactly sure why they say to let it cool for an hour before slicing...so if any of you know please tell me, but the official recipe says to let cool for an hour before slicing.

Anywho...just as a reminder, I am a novice! I'm sure there are some things I've forgotten to mention in here so if you have any questions please don't hesitate to ask! Enjoy!

Bread Bread Bread

Mmmmm! One of my very favorite things is homemade bread!

Since I don't live with anyone that will cook it for me I have to make it for myself...of course I share with Jordan. Now I'm sure most of you are thinking "Dang, Lexi, how do you find time to make a loaf of break with you busy schedule?" Well, my secret is...a bread machine! Oh, the ease and convenience of a bread machine!

When I first started using a bread machine I pushed the start button and let'a rip! I let the bread cook in the machine and I've decided that I don't like letting the bread cook in the machine. I don't like it for a couple different reasons. 1. The bread cooks vertically and when the bread is out of the pan it is not a pretty loaf. 2. It is semi-difficult getting the bread out of the vertical pan because of the mixer at the bottom. 3. The top of the loaf does not always raise and cook the way it should. So, for those reasons I have begun just using the dough setting and then cooking it in a normal loaf pan in the oven.

With that being said, I have been pondering in the ingredient quinoa. I've been waiting for the perfect recipe and when I found a recipe for quinoa bread I jumped at the chance to use quinoa for my very first time.

I used a very detailed and labor intensive recipe. The recipe can be found HERE. Now, for those of you that have a ton of time on your hands and have the patience to spend 4 hours tending to dough, more power to you! Fantastic! But, I do not and so I shoved it in the bread maker and pushed start. Well, okay, I did a little prep. I cooked and cooled the quinoa and the oatmeal and then put it in the break maker and the dough turned out perfectly. One quick side note...this recipe will easily make two loafs...I deduced that AFTER I made my loaf.

 

My loaf is a large and in charge!! The taste of the bread it really really good, nice and hearty. I like the bread, although I have noticed that it is very soft and so next time I think I won't cook the oatmeal, but rather put it in dry. The loaf isn't crumbly in a dry way, but it is so soft that when you slice it, it struggles to hold it's shape.

Now I'm no bread expert, but I enjoy trying new recipes and cooking healthy foods for my family. I have cooked mostly everyday-sandwich-type breads rather than dessert/sweet or specialty breads. If you have any great recipes let me know and I'd LOVE to try and maybe...just maybe put them in my recipe book!