Italian Herb Bread
by Tony van Roon

1 pound loaf              Ingredients                  1 1/2 pound loaf
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3/4 cup                   water  (70 to 80 °F)         1-1/3 cup
1 tablespoon              butter or margarine          1 1/2 tablespoon
3/4 teaspoon              salt                         1 teaspoon
4 teaspoons               Nonfat dry milk              2 tablespoons
2 cups                    bread flour                  3 cups
1 teaspoon                Spice Islands (herb)         1 1/2 teaspoons
4 teaspoons               sugar                        2 tablespoons
1 teaspoons               bread machine yeast          1 1/2 teaspoons
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Adjust dough consistency -- (see Adjusting Dough Consistency tip below). Herb used is 'Spice Islands Italian Herb Seasoning'.

Recommended cycle: Basic/white bread cycle; medium/normal crust color setting. Remove bread from pan, cool on wire-rack.

Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft of sticky, add additional bread flour, 1 teaspoon at a time.

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