Herb Sandwich Bread

We were out of bread.  I was bored and had lots of time.  I had herbs from my garden.  It was the perfect storm to make my own yummy loaf of bread.  I used the basic Sandwich Bread recipe from the cookbook and just added some chopped rosemary, thyme, and parsley to the dough.  Good stuff, especially with a little herb butter.

Herb Sandwich Bread
Adapted from America's Test Kitchen: The New Best Recipe
Makes one 9-inch loaf

Ingredients:
3 & 1/2 cups flour (potentially more)
2 teaspoons salt
1 cup warm milk (~110º, no higher than 120º)
1/3 cup warm water (~110º, no higher than 120º)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 envelope instant dry yeast
~1 tablespoon chopped fresh thyme leaves
~1 tablespoon chopped fresh rosemary leaves
~1 tablespoon chopped fresh parsley

Directions:
Adjust an oven rack to the low position and hear the oven to 200º.  Once the oven is preheated, maintain the heat for 10 minutes and then turn off the oven.

In the bowl of a standing mixer fitted with a dough hook, stir together the flour and salt.   In a 4-cup measuring cup or bowl, mix together the milk, water, butter, honey, and yeast.  Turn the machine to low and slowly add the liquid.  Pour in the herbs as well.  When the dough comes together, increase the speed to medium and mix until the dough is smooth and not sticky, about 10 minutes, stopping a couple times to scrape dough from the hook if necessary.  (If, after 5 minutes, the dough is still sticky, add flour 1 tablespoon at a time, up to 1/4 cup, until no longer sticky.)

Turn the dough onto a lightly floured surface and knead to form a smooth, round ball, about 15 seconds.  Place the ball of dough in a lightly oiled bowl, turning to lightly coat.  Cover bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.

On your work surface, gently press the dough into an 8-inch square.  Roll into a tight cylinder, making sure dough sticks to itself as you roll.  Place the dough seam-side down in a greased 9x5" loaf pan and press it gently so it touches all four sides of the pan.  Cover with plastic wrap and set aside in a warm place until the dough nearly doubles in size again, 20-30 minutes.

Heat the oven to 350º.   Pour 2 cups hot water into a shallow baking pan and place on the bottom rack of the oven.  On the middle rack, place the loaf pan (remove the plastic wrap).  Bake 40-50 minutes until a thermometer inserted in the bread reads 195º.  Remove bread from the pan, transfer to a wire rack, and cool to room temperature.  Slice and serve.