The dough of this delicious herb loaf is mixed in a bread machine but is baked in the oven. I can't get enough of it!
Thanks friar4. After checking the original submission, the amount of flour in this recipe has been corrected. - 14 Feb 2011
I made this for an authentic Italian meal at school. It was a hit with the kids, I also made the Italian Butter on this site. Love the crusty outside and soft inside. - 28 Oct 2002 (Review from Allrecipes USA and Canada)
I love this bread, but I recommend few definite changes if you've got the time. Mix this is a mixing bowl, make a starter of half the flour, all the sugar, water and yeast. Let that starter sit for 30 - 45 minutes. Then add the rest of the flour, knead on medium for 10 minutes, then add the salt and herbs and knead for another 5 minutes. On a table shape the dough into a tight ball, then put in a plastic bag spayed with nonstick spray and let sit in the fridge over night. In the morning, punch it down, shape it, let it rise until doubled (around an hour), then bake as directed. - 26 Oct 2005 (Review from Allrecipes USA and Canada)