Parmesan Herb Bread

When you can't be bothered to make garlic bread, but want the house to smell like it, here is the recipe for you! So good with lasagna (that's what we had it with), it would also made great midnight-snack toast, deli or grilled cheese sandwiches, or if it gets a little stale, croutons for your salad! I did find the long list of 1/4-teaspoons a bit tiresome. If I didn't have one of the herbs, I just substituted something I did have. Also it called for dill, which I don't like and didn't have, so I put in extra rosemary - my favorite. Or you could just dump in a bunch of Italian seasoning - a favorite move in my family! There is obviously lots of room to customize. If you stick with the basic chemistry, you can look forward to one good loaf of bread.

Parmesan Herb Bread

1 cup water (70-80 degrees)

3 T butter

1 egg, beaten

3 cups bread flour

2 T sugar

1 tsp salt

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried rosemary, finger crushed

1/4 tsp dried marjoram

1/4 tsp dried thyme

2/3 cup grated Parmesan cheese

2 1/4 tsp active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 T water or flour if needed. Makes 1 loaf (1 1/2 pounds.)

Recipe from Quick Cooking, May/June 2002