How to Make Herb Bread in Bread Machines

There's something about the perfume of freshly baking bread that makes a home more "homey," somehow. In these days of working couples, busy families, and fast-food, many people simply don't have the time to bake their own bread. Enter bread machines, essential tools of the yuppie kitchen. The fact is, bread machines are a wonderful alternative to home-baked bread. They do all the labor while you are sleeping or working. Waking up on a lazy Sunday morning to the aroma of fresh cinnamon-raisin bread it a treat everyone should experience. Bread machines also give you the opportunity to easily experiment with ingredients and flavors.

There are a few things you should remember if you are using a bread machine for the first time. First, always make sure your ingredients are at room temperature. I take mine out of the refrigerator about 30-45 minutes before I plan to bake. Always use "bread flour." I use Gold Medal "Better for Bread," or King Arthur's "Bread Flour," but any flour specifically for bread will work. Bread flours are higher in gluten, which helps the dough rise. If you can't find bread flour, you can add a teaspoon of "vital gluten" for each cup of flour to your recipes. Vital gluten is available in health food stores, and in some supermarkets. I use a teaspoon or two even with bread flour, for a higher rising loaf. Always use fresh yeast when baking any type of bread. Once the package or jar of yeast has been opened, store it in the refrigerator. Just bring it to room temperature before you use it. If you have a bread machine that heats your ingredients to the proper temperature, you don't need to worry about bringing your ingredients to room temperature.

Rain, high or low humidity, and high altitudes can make a big difference in your bread. I have learned to add less liquid than the recipe calls for in Reno, because the altitude (4900 feet), makes my bread rise too much, and then it falls just like a cake. Each bread machine is a little bit different. As you use your machine, you'll learn how the dough should look, and how to adjust the liquid or flour in your recipes mostly by trial and error. The dough should hold together in a ball, without sticking to the sides of the bread pan. If the kneading blade has to strain to move the dough, you need to add a bit more water. If the dough sticks to the pan, you need to add a bit more flour.

Experimenting is one of the most enjoyable things about a bread machine, they give you the time to be creative. Don't be afraid to throw in a handful of your favorite herb or spice, and experiment with tastes. If you have an herb garden, this is one way to use those fresh herbs in the fall before you begin drying them for the winter. One of my favorite recipes came out of the need for bread for an Italian dinner. I took a french bread recipe, and added fresh rosemary, then made garlic bread out of the baked loaf. It was delicious! I simply added a small handful of rosemary from my garden to the dough after it had kneaded for a few minutes. Try adding a cup of mint to your favorite nut bread recipe, you'll be surprised at the fresh taste. My favorite is pineapple, but any type of mint can be used. Don't like mint? Try adding 4 teaspoons of anise to your next loaf of banana bread, it will give it a subtlety different taste your family will love, if they love the taste of licorice. Another great addition to your favorite wheat bread recipe is dill. Add 1 Tablespoon of dill, and ½ cup of chopped green onion to jazz up plain wheat bread. Many herb breads are especially delicious toasted, and this one is no exception!

If you don't have a bread machine, don't give up home that you'll never have fresh bread. You can still enjoy some quick herb breads. Do you enjoy popovers? They are quick to make, and a nice change from muffins or biscuits. To your favorite plain popover recipe, add 1/4 Cup minced chives, and ½ cup grated sharp cheddar cheese. These are delicious! How about biscuits? Biscuits are also really easy to make, and just a bit of thyme can make a big difference in plain biscuits. Add 1 Tablespoon thyme to your biscuits next time, and serve them with some country ham. They make a great combination! One of the quickest quick breads is Beer/Basil Bread. Mix 3 Cups self-rising flour, 3 Tbsp. Sugar, ½ teaspoon garlic powder, 12 Oz. warm beer, and ½ Cup chopped basil in a large mixing bowl. Pour into a well-greased loaf pan, and place in the center of an UNHEATED oven. Set oven to 350 degrees, and bake for 50 minutes. Cool 5 minutes, remove from pan, cool on wire rack, and enjoy! Quick, and delicious.

Breads Make Great Gifts