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Herbed Breads

My personal thanks to the folks on the now retired Prodigy Classic bulletin boards for some of the recipes that appear here.

My personal recommendation for bread making is King Arthur brand flour.

NOTE: ABM means that it is a bread machine recipe, but manual directions are also given where possible.

Cardamom Rolls	Garden Herb Rolls/abm	Herb Bread #5	Lavender Buttermilk Brd
Cornmeal Herb Bread/abm	Herb Breads, General	Herb Bread #6	Lav.-Cornmeal Brioche
Dill Bread	Herb Bread #1/abm	Herb Bread #7/abm	Minted Herb Bread/abm
Dill-Lmn-Poppy Seed Brd/abm	Herb Bread #2/abm	Herbed Sandwich Brd/abm	Old Fashioned Bread
Four Herb Bread/abm	Herb Bread #3/abm	Italian Herbed Bread/abm	Pull Apart Rolls
Garden Herb Bread/abm	Herb Bread #4	Lavender Bread	Oregano Salt Sticks

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Cardamom Rolls
NOTE: From the Norwegian tradition

Oven: 375°F

Pans: 9x12-inch baking pans

Yield: about 3 dozen

Ingredients
2 cups milk, scalded 2 pkgs dry yeast ½ cup soft margerine or butter 1 cup sugar 3 eggs 1 tsp ground cardamom 7 cups flour melted butter or egg white chopped almonds

1. Cool milk till lukewarm. Sprinkle yeast on top of milk. Let stand for 10 minutes (do not stir).
2. In a bowl, cream butter and sugar. Add eggs, one at a time. Stir yeast and milk and add cardamom. Combine with egg mixture, then stir in flour.
3. Knead dough till smooth. Place in greased large bowl and let rise till double. Punch down and let rise again till double.
4. Divide dough and shape into dinner size rolls. Place in two pans and let rise again till double.
5. Brush tops with butter or egg white; sprinkle with chopped almonds. Bake for 15 to 18 minutes.

Corn Meal Herb Bread (ABM)
Source: Ursula Taylor, Seaford VA

Ingredients
1 pkg yeast 1 cup unbleached flour ¾ cup bread flour ¾ cup white or yellow cornmeal 4 tbsp fresh **herbs (chopped) or 4 tsp dried 1 tbsp vegetable oil 1 tsp salt 1 tbsp sugar 7/8 cup water

**Chives, cilentro, Italian parsley, or basil.

Put all ingredients in the order given, into the bread machine. Select WHITE bread and push start. Serve warm with sweet butter.

Dill Bread

Oven: 350°F

Pans: Standard loaf pan

Yield: 1 loaf

Ingredients
1 pkg yeast ¼ cup warm water 1 cup creamed cottage cheese 2 tbsp sugar 1 tbsp onion, minced 1 tbsp sweet butter 2 tsp dill seed 1 tsp salt ¼ tsp baking soda 1 egg, well-beaten 2¼ to 2½ cups flour

1. Soften yeast in warm water.
2. In large mixing bowl, combine warm water, cottage cheese, sugar, onion, butter, dill seed, salt, baking soda and egg; mix well.
3. Fold flour into other ingredients to form a stiff dough; cover and let rise till about double in bulk.
4. Stir down dough and turn it into a bread pan. Allow to rise till double in bulk again.
5. Bake for 30 to 40 minutes or till tests done.

Dilly-Lemon-Poppy Seed Bread

Oven: 375°F

Pans: 2 standard loaf pans

NOTE: Both manual and bread machine versions are given. Ingredients list is for manual method only.

Ingredients
2 pkgs active dry yeast 2 cups warm water ½ cup sugar or ¼ cup honey 1 tbsp salt 3 tbsp dried dill weed 1 large egg ¼ cup vegetable oil approx. 7 cups flour 1 tsp lemon extract 1½ tbsp poppy seed

Manual Method:

1. Dissolve yeast in warm water in a mixing bowl.
2. Stir in sugar (or honey), salt, egg, oil, lemon extract, dill weed, poppy seed and 3 cups of the flour.
3. Beat till smooth.
4. Mix in enough of the remaining flour to make an easy to handle dough.
5. Knead till smooth and elastic (about 10 minutes).
6. Place dough in a greased or oiled bowl an flip dough over so all sides are covered; cover with a towel and set in a warm place till dough has doubled in bulk.
7. Punch dough down; cut in half; knead briefly to remove air bubbles; shape into 2 loaves.
8. Place in greased or oiled loaf pans.
9. Place pans, covered with a towel, in a warm spot till dough has risen to tops of pans.
10. If desired, brush tops of loaves with slightly beaten whole egg and sprinkle with additonal poppy seed.
11. Bake for 30 to 35 minutes or till the loaves sound hollow when tapped.

Machine Method: Using the basic white bread recipe from the machine manual, add ½ tsp lemon extract to the wet ingredients and 2 tbsp dried dill weed plus 1 tbsp poppy seed to the dry ingredients. Proceed as for standard loaf.

Four Herb Bread (ABM)
Source: Celeste Beatie

Ingredients
2 tsp yeast 1½ tbsp sugar 2 tbsp powdered buttermilk 3 cups flour 1 tsp salt 1½ tsp marjoram (dried and crumbled) 1 tsp basil (dried and crumbled) ½ tsp thyme (ground) 2 tsp dill weed (dried) 2 tbsp butter, softened 1 cup warm water

Place ingredients into machine in the order your brand specifies. Select White bread setting and medium crust setting.

Garden Herb Bread (ABM)
Source: Ursula Taylor, Seaford VA

Ingredients
1¼ cups water 3 cups flour 2 tbsp dry milk 2 tbsp sugar 1½ tsp salt 2 tbsp butter ½ tbsp chives ½ tbsp marjoram ½ tbsp thyme 1 tsp basil 2 tsp instant yeast or 3 tsp active-dry yeast

Place ingredients into machine pan in the order which your brand specifies.

Garden Herb Rolls (ABM)
Source: Linda Rehberg; San Diego CA

Ingredients
4 tbsp butter 3 tbsp onion, finely chopped 1 lge clove garlic; minced ¾ tsp dried oregano ¾ tsp dried basil ¾ tsp dried tarragon 1 cup water 3 cups flour 1 tsp salt 1½ tsp sugar 1½ tsp yeast

In small skillet, melt butter. Add onion, garlic and herbs. Saute over medium heat till the onion is soft (about 5 minutes). Cool to room temp. Place all ingredients in bread pan (including cooled onion mixture), select Dough setting, press Start. When dough has risen long enough, machine will beep. Turn off machine, remove bread pan and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 18 pieces. Roll into balls and place in a greased muffin tin, a 9x13-inch pan or on a greased cookie sheet. Cover and let rise in a warm place for 30 to 45 minutes, till doubled. Bake at 400°F for 12 to 15 minutes, till golden. Serve warm.

Herb Breads, General
Source: Kathy Evanoff

Herb Bread #1 (ABM)
Source: Don Fifield

Ingredients
2¼ cups flour 2 tbsp sugar 1 tbsp dry milk 1 tsp salt 1 tbsp butter 2 tbsp parsley 1 tbsp caraway seeds 1 tbs dill 15/16 cup water (7½ fl. oz.) 1 tsp dry yeast

Place ingredients into bread pan in the order which your brand of machine specifies.

Herb Bread #2 (ABM)
Source: Marie Frainier

Ingredients
7½ oz water 2 cups flour 1 tbsp dry skim milk 1 tsp sugar 1 tsp salt 1 tbsp butter 2 tbsp parsley 1 tbsp caraway seeds 1 tbsp dill 1½ tsp active dry yeast

Place ingredients in machine pan in the order which your brand specifies.

Herb Bread #3 (ABM)
Source: Ursula Taylor, Seaford VA

Ingredients
3 tbsp butter ½ cup onion, chopped 1 cup milk (2 tbsp more if needed in some machines) 3 cups flour 1½ tsp salt 1½ tbsp sugar ½ tsp dried dill ½ tsp dried basil ½ tsp dried rosemary 1½ tsp active dry yeast

Place ingredients in pan according to manufacturor's directions for your brand of machine.

Herb Bread #4
Source: Diana Lewis, WA

Oven: 375°F

Pans: Baking sheet

Yield: 2 loaves

Ingredients
4 cups sourdough starter 2 tbsp melted butter 1 cup milk 1 tsp salt 2 tsp sugar 1 tsp thyme 1 tsp oregano 1 tsp basil 6 cups flour

Melt butter over moderate heat and add the milk to the butter and warm. Add the salt and sugar and the spices and stir. Mix with the starter. Add 1 cup flour at a time to mixture till too stiff to stir by hand, then turn out and knead. Divide in half and form 2 loaves. Place on greased baking sheet and let rise for 3 hours or till doubled in bulk. Bake for 55 to 60 minutes. Cool on wire racks.

Herb Bread #5
Source: Ursula Taylor, Seaford VA

Oven: 375°F

Pans: 2 standard loaf pans

Yield: 2 loaves

Ingredients
¼ cup warm water 1 pkg yeast 2 tbsp sugar 2 cups warm skim milk 2 tbsp melted butter 2 tsp salt ¾ cup parmesan cheese 1 tsp basil 1 tsp dill 1 tsp thyme sesame seed

Dissolve yeast in warm water. Combine milk, butter, cheese, salt and herbs. Gradually add flour, then knead till dough is as smooth as a baby's bottom. Let rise till double (1 hour). Shape into two loaves and place in greased pans. Let rise till double (30 to 45 minutes). Brush with an egg and water mixture. Sprinkle with sesame seeds and more parmesan or asgio cheese. Bake till brown and hollow sounding.

Herb Bread #6
Source: Ursula Taylor, Seaford VA

Oven: 450°F then 350°F

Pans: Standard loaf pans

Yield: 2 loaves

Ingredients
1 cup lukewarm water 2 pigs active dry yeast 1 small onion, coarsely chopped 6 garlic cloves, minced ¼ cup fresh rosemary leaves ½ cup fresh thyme leaves 2½ tbsp exra virgin olive oil 1 tbsp plus 1 tsp salt 5¾ cups flour

Place water in bowl of electric mixer with dough hook. Add and dissolve yeast for 5 minutes. In food processor, combine onion, garlic, rosemary, thyme and ¾ cup of warm tap water. Process to combine for about 30 seconds. Add the herb mixture, olive oil and salt plus 1 cup of flour to the yeast mixture. Whisk to combine. Add 4 cups flour and beat on low speed to combine. Then increase speed to medium and beat till dough cleans bowl and springs back when poked (about 10 minutes). Add a bit more flour if needed for proper consistency. Transfer to a floured board and knead to a stiff consistency, adding a bit more flour if needed. Place in oiled bowl, turn to coat and cover and let rise till double in a warm place for about 1½ to 2 hours. Punch down and knead briefly on a floured suface. Cut into two pieces. Flatten dough and roll to a log to fit the length of the pan. Place in greased pan and repeat with other piece of dough. Let dough rise to top of pan in a warm place. Sift 1½ tsp flour over tops of loaves. using a sharp serrated knife, slash down the length of each loaf. Place loaves on bottom rack of preheated 450° oven and spray roof and walls of oven 3 to 5 times with water. Bake bread for 30 minutes, then reduce heat to 350 and bake 10 to 15 minutes longer.

Herb Bread #7 (ABM)
Source: Ursula Taylor, Seaford VA

Ingredients
1 and 1/8 cup water 3 tbsp olive oil 1 tbsp honey 3 cups bread flour 3 tbsp minced onion flakes 2 tbsp gluten 1 tbsp chives 1 tsp salt 1 tsp garlic powder 1 tsp oregano ½ tsp basil 2 tsp yeast

Add all ingredients to bread machine in order directed by your machine's instruction manual.

Herbed Sandwich Bread (ABM)
Source: Ursula Taylor, Seaford VA
NOTE: Experiment with different types of pickle juice for flavors that you personally enjoy. This bread makes a lovely sandwich for leftover turkey.

Ingredients
2 cups flour 2 tsp active dry yeast 2/3 cup sour dill pickle brine ½ cup warm water 1 and 1/3 tbsp shortening 1 amd 1/3 tbsp sugar 1 tsp salt 2/3 tbsp dry dill weed 1 cup medium rye flour 1 tsp caraway seeds 1 small egg

Place ingredients in machine pan in the order specified by your brand's manual.

Italian Herbed Bread (ABM)

Ingredients
1 and 1/8 cup of buttermilk 3 cups flour 1½ tbsp salt 1½ tbsp oil 1 tbsp sugar ½ cup (2 oz) freshly grated parmesan cheese ¼ tsp dried basil ¼ tsp dried oregano 1½ tsp active dry yeast (or amount required by your machine)

Place ingredients into machine pan according the order required by your own brand. Use the amount of yeast required by your manual when making a 1½ lb loaf.

Lavender Bread
Source: Ursula Taylor, Seaford VA

Oven: 350°F

Pans: 1½ or 2 quart casserole or 10 4-inch individual pie tins

Ingredients
1 pkg active dry yeast ¼ cup warm water 1 cup low-fat cottage cheese ¼ cup honey 2 tbsp butter 1 tsp dried lavender buds 1 tbsp fresh lemon thyme ½ tbsp fresh basil, finely chopped ¼ tsp baking soda 2 eggs 2½ cups unbleached flour butter

In a small bowl, dissolve yeast in water. In larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour or till doubled in bulk.

Stir the dough down with a spoon. Place in a well-greased casserole or individual pie tins. Let rise 30 to 40 minutes or till doubled in bulk. Bake for one hour for a large loaf and 20 to 30 minutes for the small loaves. When done, turn, onto a rack, brush top(s) with soft butter and let cool.

Lavender Buttermilk Bread
Source: Ursula Taylor, Seaford VA

Oven: 425°F

Pans: Baking sheet

Yield: 2 loaves

Ingredients
3¾ tsp active dry yeast 1 cup luke warm water (120°F) 1 cup buttermilk 1/3 cup olive oil ¼ cup fresh lavender leaves, or rosemary leaves, chopped fine 1 tbsp plus 1 tsp salt 6¾ cups flour yellow cornmeal for sprinkling baking sheet coarse salt for sprinkling loaves

In the bowl of a standing electric mixer, stir yeast into lukewarm water and let stand till foamy (about 10 minutes). Add buttermilk, oil, lavender and salt and mix till blended well. Add flour gradually, beating slowly till incorporated and with a dough hook, knead dough on low speed for 3 minutes. Transfer dough to a floured surface and knead by hand till smooth and elastic (about 2 minutes). Put dough in an oiled bowl, turning once to coat all surfaces. Let rise, covered with plastic wrap, in a warm place till doubled in bulk (about 1½ hours).

On a floured surface turn out dough and halve. Shape each half into a round and put on an oiled baking sheet which has been sprinkled with cormeal. Cover loaves with a dampened towel and let rise for 1 hour. With a serrated knife gently cut surface of loaves in the shape of a large asterisk and spinkle tops with coarse salt. Bake loaves in middle of oven, spraying loaves occasionally with water during first 15 minutes. Bake till golden and bottoms sound hollow when tapped (about 55 minutes. Transfer loaves to a rack to cool completely.

Lavender Cornmeal Brioche
Source: Ursula Taylor, Seaford VA

Oven: 350°F

Pans: Baking sheet

Yield: 2½ lb loaf

Ingredients
4 cups unbleached flour 1 cup cornmeal 1 tsp salt 1 tsp lavender 8 oz warm nonfat milk (85 degrees) 1 tbsp fresh yeast 1 tbsp honey 2 whole eggs, beaten

Add yeast to milk and honey and let sit in a warm place till foamy; then add beaten eggs. Combine wet and dry ingredients and knead for 8 minutes. Set in a warm place and allow the dough to rise till it doubles in volume. Then punch down and form into desired shape. Let the dough mixture rise again till it has doubled in size, then bake for 25 to 30 minutes. Baking time will vary depending on the shape and size of the loaf. It is done when it looks light brown and sounds hollow when tapped.

Minted Herb Bread (ABM)
Source: Ursula Taylor, Seaford VA

Ingredients
1 cup water 3 tbsp applesauce 2/3 tsp salt 2/3 tsp sugar 3 tbsp parmesan cheese, grated 1½ tsp basil (dried and ground) 1½ tsp parsley, dried 1½ tsp mint 2 cups flour 1½ tsp yeast

Place ingredients into machine pan in the order which your brand specifies in its manual.

Old Fashioned Herb Bread

Oven: 425°F

Pans: Baking sheet

Yield: 1 loaf

Ingredients
1 cup warm water 1 pkg active dry yeast 1½ tsp salt 2 tsp sugar 1 tbsp soft shortening 1 tsp marjoram leaves ¾ tsp dill weed ¾ thyme leaves ½ tsp rosemary leaves 3 cups sifted flour poppy seed

Pour water into a bowl; sprinkle yeast on top. Stir till dissolved. Add salt, sugar, shortening and herbs; stir. Add flour to make a soft dough. Turn dough out on a lightly floured board; knead till smooth and elastic (5 to 7 minutes). Put dough into a greased bowl and turn to cover all sides. Cover; set in a warm place and allow to rise to double in bulk (about 1½ hours). Shape dough into a roll 18-inches long. Place on greased baking sheet. With a sharp knife, make ¼-inch deep slashes in top of loaf which are about 1½-inches apart. Brush with water. Set in a warm place and allow to rise to double in bulk (about 1 hour). Brush again with water. Bake for 15 minutes. Brush a third time with water and sprinkle poppy seed on top. Bake 15 minutes more.

Oregano Salt Sticks

Oven: 350°F

Pans: Baking sheet

Yield: 20 sticks

Ingredients
4 cups flour salt ½ cake compressed yeast ½ tsp brown sugar 1 egg 3 tbsp cooking oil 1 cup warm milk handful of chopped fresh oregano 3 tbsp grated parmesan cheese ¼ cup coarse salt

Put flour and a pinch of salt in a low oven for a few minutes to warm. Crumble yeast into bowl, add sugar and a few spoonfuls of warm water and mix well; leave in warm place till frothy. Make a well in the flour and tip into it the yeast mix, egg, oil and sufficient milk to make a pliable dough. Knead for a few minutes, then leave to rise in a warm place for 30 minutes. Knead in the oregano and cheese. Divide dough into about 20 pieces and roll into long sticks the thickness of a pencil. Lay on greased baking sheet and brush with milk. Sprinkle thickly with coarse salt and leave to rise again in a warm place for 10 minutes. Bake for 10 to 15 minutes or till lightly browned and crisp.

Pull-apart Rolls

Oven: 400°F

Pans: Muffin tin

Yield: 1 dozen rolls

Ingredients
1 pkg active dry yeast 1 cup warm water ½ cup butter, melted 3 to 3½ cups flour 2 tbsp sugar 1½ tsp salt ¼ tsp thyme ¼ tsp oregano ¼ tsp dill

1. Dissolve yeast in warm water in warmed bowl. Add ¼ cup butter, 2 cups flour, sugar, salt, thyme, oregano and dill. Mix for 2 minutes or till well blended at low speed. Continue with low speed and add remaining flour, ½ cup at a time until the dough leaves the sides of the bowl cleanly. Knead dough till smooth and elastic (about 10 minutes).
2. Place dough in greased bowl, flipping once to grease all sides. Cover and let rise in a warm place till doubled in bulk (about 1 hour).
3. Punch down dough. Roll to a 12x9x¼-inch rectangle. Brush with remaining butter. Slice dough into six 1½ by 12-inch strips. Stack strips, then cut into twelve 1-inch pieces. Place pieces, cut side up, in greased muffin cups. Cover; let rise in warm place till doubled (about 45 minutes).
4. Bake for 15 to 20 minutes. Remove from pans immediately and cool on wire racks.

©1999 by Ernestina Parziale, CH