Herb Bread

Drop the ingredients into your bread machine, press start, and walk away. This herb bread does all the work while you get on with your day, filling the house with the warm, earthy scent of caraway and dill.

The triple herb combination of parsley, caraway seeds, and dill gives this loaf a distinctly Eastern European personality. Caraway brings that rye bread aroma without actually using rye flour, while dill adds a grassy, slightly anise note.

Bread flour is key here. Its higher protein content develops more gluten than all-purpose, giving the loaf better structure and chew.

Pro Tips

• Make sure the yeast goes in the yeast holder, not directly on the wet ingredients. Contact with water too early can kill it before the machine starts its cycle.
• Use room temperature water for standard mode. If using rapid/quick bake, warm water (around 110°F / 43°C) helps the yeast activate faster.
• Check the dough during the first knead. If it looks too dry, add water a tablespoon at a time. If too sticky, sprinkle in a bit more flour.
• Let the bread cool on a wire rack after removing from the pan. Slicing while hot compresses the crumb.

Variations

• Add roasted garlic cloves and rosemary for a Mediterranean herb bread.
• Swap caraway for fennel seeds for a milder, sweeter anise flavor.
• Fold in shredded cheddar cheese for a savory herb and cheese loaf.