Bread Machine Herb Bread

This Bread Machine Herb Bread recipe turns out light, fluffy and flavorful. It's full of vibrant herbs and sweet caramelized onions and garlic. Bake it in your bread maker or in the oven!

This delicious Italian herb bread is full of fresh, aromatic rosemary and bright parsley and basil. Along with roasted onions and garlic, this Italian herb blend makes a flavorful, fluffy bread that is great for toasting, making sandwiches, or dipping into olive oil dressings.

Using roasted onions and garlic in the dough adds to the depth and complexity of the bread, giving it a buttery, rich flavor that is contrasted with the lively and invigorating taste of garden herbs. Bread machine herb bread is based off of my most popular bread recipes, fluffy white bread and fresh garlic bread. It's given a slight cheesy taste similar to, but less pronounced than, my three cheese bread. All of which you should try next if you haven't already!

This recipe yields a tasty 1.5 pound loaf that is versatile in its use, from eating warm straight out of the oven to toasting and making Italian croutons. You can make it entirely in the bread machine or run the dough through the dough cycle and bake the bread loaf in the oven. I've included instructions for both in the recipe card.

*Before getting started, make sure to read the recipe tips and facts below to avoid common mistakes or issues when making homemade bread.

Ingredients

The ingredients needed to make this bread machine herb bread are:

• Bread flour: I recommend using high quality bread flour instead of all purpose flour to make yeast breads.
• Fresh herbs: a blend of rosemary, parsley and basil are used. Oregano, thyme and sage are other options if you'd like to vary it.
• Sweet onion: you can also use a yellow onion, as the roasting will make it naturally sweeter.
• Fresh garlic cloves: you can use garlic powder if you'd like, but the taste will not be the same.
• Better cheddar cheese powder: this is made by King Arthur and adds a subtle hint of cheese to the bread. If you can't find it you can skip it without affecting the taste of the bread too much.
• Extra virgin olive oil
• Unsalted butter
• Yeast: instant yeast, active dry yeast, or bread machine yeast can all be used in a bread maker.
• White sugar
• Salt: iodized table salt is used here, not sea salt.
• Warm water: or you can use milk as long as both are warmed to about 115 degrees Fahrenheit. Don't use cold liquid.

Equipment

Bread machine: while this loaf can be made in any bread maker, I use my Cuisinart CBK-200. This recipe, while written with Cuisinart bread maker settings in mind, can be made in any brand bread machine. Note, that the ingredients are listed in the order that they go in for Cuisinart machines and this order may be different for your brand. Be sure to check the manual prior to making this herb bread.

Bread knife or bread slicer: a bread slicer will give you nice even cuts but a bread knife is good too.

Bread storage bags: I liked storing my homemade bread in linen bread bags. You can also use a bread box, plastic storage bags, or aluminum foil.

Wire cooling rack: it's a good idea to let the bread cool completely on a rack before slicing into it. This way the bread keeps its shape.

Step-By-Step Instructions

STEP 1: Heat a large pan over high heat. Add 1 tablespoon of olive oil, sweet onion and mashed garlic cloves. Saute for 2-3 minutes.

STEP 2: Add warm water,  extra virgin olive oil,  butter, salt, better cheddar cheese powder, white sugar, bread flour and yeast to the bread pan in this order. For non-Cuisinart machines, check your brand's manual for the correct order to add ingredients. If it differs, add them in the order that your manual states. Then follow the instructions below for how you are opting to bake the bread.

Baking In The Bread Maker

Select the basic/white bread setting. Choose 1.5 lb loaf size and your preferred crust color. Select the mix-in option. When the mix-in chime signals, add the roasted onion and garlic, fresh parsley, fresh rosemary leaves and fresh basil leaves. Close the lid.

At the end of the last kneading cycle, remove the kneading paddle. If you miss this step, remove the paddle using oven mitts after the bread cools. When baking is complete, remove from the bread pan immediately and con a wire rack for at least 30 minutes before slicing.

Baking In The Oven

Select the dough setting and choose 1.5 lb loaf size. Select the mix-in option. When the mix-in chime signals, add the roasted onion and garlic, fresh parsley, fresh rosemary leaves and fresh basil leaves. Close the lid.

Once the cycle has finished, remove the dough from the pan and punch down a few times. Shape into a ball or other desired shape and place on a nonstick baking sheet. Cover with a heavy towel and let rest for 20 minutes while preheating the oven to 350℉. Carefully brush the top with egg or milk. Bake for 35-40 minutes, or until top is golden brown and inside center reaches 200℉ or sounds hollow when tapped. Cool on a wire rack for at least 30 minutes before slicing.

Why Did My Bread Collapse While Baking?

There are several reasons why bread may collapse while baking. Here are some common factors that can contribute to bread collapsing:

1. Insufficient gluten development: Gluten, a protein found in wheat flour, provides structure and elasticity to bread. If the gluten is not properly developed during the mixing and kneading process, the bread may lack the necessary strength to hold its shape, resulting in collapse.
2. Overproofing: Overproofing occurs when dough is allowed to rise for too long or in too warm of an environment. If the dough becomes overproofed, the gluten structure can weaken, and the gases produced by the yeast can cause the bread to collapse during baking.
3. Inadequate yeast activity: If the yeast used in the bread dough is not active or has expired, it may not produce enough carbon dioxide gas to create sufficient rise and structure in the bread.
4. Incorrect ratios of ingredients: Using incorrect ratios of ingredients, such as too much liquid or too little flour, can affect the overall structure and stability of the bread. This imbalance can lead to a collapsed loaf.
5. Improper shaping or handling: If the dough is not properly shaped or handled, it may lose its structure and collapse during baking. It's important to shape the dough evenly and handle it gently to avoid damaging the gluten structure.
6. Inadequate oven temperature: If the oven temperature is too low, the bread may not set and rise properly. Insufficient heat can cause the bread to collapse before it has a chance to fully develop and stabilize.

Serving Suggestions

Aside from enjoying your herb bread toasted with butter, you can serve it:

• toasted with cheese on top
• dipped into an olive oil sauce
• as sandwich bread for grilled cheese
• as sandwich bread for ham and cheese sandwiches
• spread with creamy avocado
• spread with roasted garlic or roasted tomatoes
• dipped into a hot soup, like tomato soup or vegetable soup
• turned into croutons, especially if it's going stale, like I do with these air fried pita chips

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