Four Herb Bread

Four dried herbs do all the work here: marjoram, basil, thyme, and dill come together in a bread machine loaf that fills your kitchen with the kind of aroma that makes neighbors knock on your door.

Powdered buttermilk gives the crumb a slight tang and extra tenderness without the hassle of keeping fresh buttermilk on hand. The butter softens everything into a pillowy texture with just enough chew from the bread flour.

This is a dump-and-go recipe: load your ingredients, select white bread with a medium crust, and walk away. Depending on your climate, you may need an extra tablespoon of water if the dough looks dry during the first knead cycle. Keep an eye on it through the window during that first mix.

Kitchen Tips

• Skip the vital wheat gluten with this one. The herb and buttermilk combination already gives great rise, and added gluten can cause the dough to overflow the pan.
• Watch the first knead cycle. If the dough ball looks shaggy or cracked, add water one teaspoon at a time until it’s smooth and slightly tacky.
• Powdered buttermilk substitute: Use 1 cup warm regular buttermilk in place of the water and powdered buttermilk if that’s what you have.
• Storage: This bread stays soft for 2-3 days wrapped tightly at room temperature, or freeze sliced for up to 3 months.

Variations

• Italian Herb: Swap the dill for oregano and add 1 teaspoon of garlic powder.
• Rosemary Parmesan: Replace all four herbs with 2 teaspoons dried rosemary and fold in ¼ cup grated Parmesan.
• Seeded: Toss in 2 tablespoons each of sunflower and flax seeds for added crunch and nutrition.