Bulk--Classic Herb Bread Mix Recipe - Breads from Anna

Bulk--Classic Herb Bread Mix Recipe

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Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients.

Yield:  1 large 2 pound loaf

Oven Preparation:

INGREDIENTS:

  • 19 ounces Classic Herb Bread mix from Anna (3 ¾ cups)
  • 2 tablespoons honey or sugar
  • 1 packet of active dry yeast, or 1 tablespoon bulk yeast (do not use rapid rise yeast)
  • ½ cup warm water (105-115 degrees)
  • 1 tablespoon apple cider vinegar
  • ¼ cup oil
  • 3 jumbo eggs at room temperature (total egg measurement should be ⅔ – ¾ cup)
  • ¾ cup warm water or liquid of your choice

DIRECTIONS:

  1. Preheat oven to 375 degrees. Grease 8 ½ x 4 ½ in. loaf pan.
  2. Dissolve honey or sugar in ½ cup warm water. Mix in yeast and set aside until mixture is foamy (5-10 minutes).
  3. In the bowl of a heavy-duty mixer combine eggs, vinegar, oil and warm liquid. Add dry mix and blend on low until well combined. Add yeast mixture. Gradually increase speed to high and beat for 3-4 minutes.
  4. Spoon into prepared pan. Loosely cover with foil or waxed paper, once dough has doubled in bulk (90-120 minutes), place in a hot oven.
  5. Uncover and bake at 375 degrees for 15 minutes. Loosely cover with foil (prevents over browning) and bake for an additional 45-50 minutes.
  6. Remove pan from oven and invert onto wire cooling rack. Tap the bottom of loaf; it should have a hollow sound. If not, bake for 5-minute intervals until it does. Internal temperature of bread when done will be between 195-200 degrees. Cool on wire rack for 1 hour before slicing.

Bread Machine Preparation:

INGREDIENTS:

  • 19 ounces Classic Herb Bread mix from Anna (3 ¾ cups)
  • 2 tablespoons honey or sugar (optional)
  • 1 packet of active dry yeast, or 1 tablespoon bulk yeast (do not use rapid rise yeast)
  • 1 ¼ cup warm water or liquid of choice
  • 1 tablespoon apple cider vinegar
  • ¼ cup oil
  • 3 jumbo eggs at room temperature (total egg measurement should be ⅔ – ¾ cup)

DIRECTIONS:

  1. Combine eggs, sugar or honey, oil, vinegar and warm liquid and place in bread machine pan.
  2. Sprinkle dry mix over top of wet ingredients. Sprinkle yeast over top of dry ingredients.
  3. Start cycle. As a general guide use the wheat bread, quick cycle with a dark crust setting. Remove bread immediately after cycle is complete. Cool on wire rack for 1 hour before slicing.