Best Herb N Crunch Wheat Loaf 1 12 Pound Recipes

HERBY SUNFLOWER CRUNCH WHEAT BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Herby Sunflower Crunch Wheat Bread ( Breadmaker 1 1/2 Lb. Loaf) image

Make and share this Herby Sunflower Crunch Wheat Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.

Provided by Mercy

Categories Yeast Breads

Time 3h15m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 cup water, plus (70º to 80ºF)
2 tablespoons water (70º to 80ºF)
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons sugar
2 tablespoons instant dry milk powder
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried thyme leaves
1 1/4 teaspoons salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup unsalted sunflower seeds
1 1/2 teaspoons bread machine yeast

Steps:

Select preferred loaf size.
Measure all ingredients into bread machine pan in the order listed.
Select Basic or Rapid Bread Program and Medium Baking Control.
Delay Timer feature can be used.
Press start.
Remove baked bread from pan and cool on wire rack.

Nutrition Facts : Calories 134.6, Fat 4.3, SaturatedFat 1.4, Cholesterol 4.8, Sodium 197.1, Carbohydrate 20.9, Fiber 2.3, Sugar 2.9, Protein 4.2

HERB LOAF

Herb Loaf image

"This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs," says Nancy Zimmerman of Cape May Court House, New Jersey.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons sugar
2 tablespoons butter, melted
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
2-1/2 to 3 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 2g protein.

HERB BREADCRUMBS

Herb Breadcrumbs image

Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Yield Makes about 6 1/2 cups

Number Of Ingredients 9

Ingredients

1 (8-ounce) fresh French baguette, torn into 2-inch pieces
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon zest
1/2 teaspoon finely chopped garlic
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, melted

Steps:

Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.