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Bread Machine Italian Herb Bread

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Ingredients
  

  • 2/3 cups milk can use unsweetened almond milk for dairy free
  • 1/3 cup warm water + about 2 Tbsp divided
  • 1 tablespoon olive oil
  • 2 tablespoons white sugar
  • 1 1/2 teaspoon salt
  • 1 tablespoon Italian seasonings dried
  • 3 cups all purpose flour
  • 1 tablespoon active dry yeast

Instructions
 

  • Carefully measure all ingredients. Place them into bread machine pan in the correct order according to the manufacturer's instructions for your bread maker. (Mine calls for liquid ingredients, followed by dry ingredients. The ingredient list above is the exact order I follow.) Note: For the warm water, start out with 1/3 cup and add in additional water 1 tablespoon at a time as bread machine starts to cycle only if dough is too dry.
  • Select Basic/White bread cycle for 1 1/2 pound loaf size. Choose either medium or light crust color depending on your preference. Press start.
  • Once cycle is complete, carefully remove bread machine pan from bread maker with oven mitts. Allow bread to cool in bread machine pan slightly (usually about 10 - 15 minutes) and then dump loaf onto wire rack to finish cooling.

To Bake Italian Herb Bread in Oven Instead:

  • Measure ingredients as instructed in step 1 above.
  • Choose your bread makers dough setting. Press start.
  • Once dough cycle is complete, spray a 9x5 inch loaf pan with cooking spray. Remove dough from bread machine pan and form bread loaf by tucking the edges beneath the loaf and pinching the seams together. Place formed loaf in greased baking pan with seam side down. Cover loosely with a towel or plastic wrap and let it rise in a warm place until it's close to double in size (usually takes 30 – 40 minutes depending on the temperature of your home).
  • Preheat oven to 375 degrees Fahrenheit. Bake loaf for 20 - 25 minutes until bread is golden brown on top. You will know when it’s done if you gently tap the top and it sounds hollow.
  • Let baked bread cool in pan for 10 minutes. If necessary, carefully loosen edges of bread from sides of pan using a butter knife. Dump bread out on to a cooling rack. Flip bread so it is upright. (Be careful. If pan is still too hot to touch – use oven mitts.)