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Herb Bread (bread machine-assisted)
From Farm Where Life is Good
<p>Anyone out there have a bread machine languishing away in the cupboard? Was that a 90s fad? Well, they are fabulous, let me tell you. We have had fresh bread for the past 8yrs since moving out to the farm; no store purchases. And it is really quite easy to do…_honestly, I don’t have a lot of spare time, let me tell you!_ I don’t use the baking feature of the machine, just the dough making aspect. Then I quick knead and shape and put in a standard loaf pan to rise (30-45min and bake 30min). So you DO have to be around the house to accomplish that last bit. <strong>But total actual work time is approx 10min.</strong></p>Source: Long practice and several bread machine recipe books (Entered by Lara Rasmussen Anderson)
Serves: 10" x 5" loaf
2 Tbsp maple syrup or sugar
2 Tbsp olive oil (or sunflower, canola, etc.)
2 1/2 tsp active dry yeast
1 1/2 cup warm water
2 tsp salt
4 cups bread flour (white, wheat or combo)
3 Tbsp fresh dill, finely chopped
1" bunch chives, finely chopped (alternative: 2 T shallots or onion, fine dice)
2 Tbsp nutritional yeast (optional)
Step by Step Instructions
- Set machine to "Dough Mode" and let 'er ride.
- When it is done, remove dough from pan, knead 3-4 times, folding over as you go with the goal to shape it quickly into a tube that will fit your loaf pan.
- Get your hand wet with water and pat the top to moisten. Make 2-3 slits in top (decoratively) to help with crown rising and place in warm spot for 30-45 min depending on how much wheat flour you used. (I just warm the oven for 1min, then leave it in to rise.) More time for whole wheat, less time for white.
- Bake 400F for 30min. Remove and decant from pan. Allow to cool. Slice with a serrated bread knife using a exaggerated sawing motion with very little downward pressure (don't want to squish it!) *The very best is when served slightly warm in thick slabs.*
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