Italian Herb Bread {Bread Machine}

I made this Italian Herb Bread a few years ago to kick off Bread Machine Week – a week where I used my bread machine every day! The bread machine had been put away for a while and I decided it needed to be used a little more often! Now we use it all the time!

**For those of you wondering, we have an Oster 2 lb. EXPRESSBAKE Breadmaker that we got as a wedding present 9 1/2 years ago. Never tried anything else, but works great for me!**

This recipe was under the French bread category in my bread machine cookbook. I have since found recipes all over the internet to make in that wonderful machine, but this cookbook was a great start for me!

The bread came out very tasty – nice crust, soft inside and great flavor! I am saving it for our spaghetti dinner on Thursday! I think it would be excellent for sandwiches as well. As I have mentioned before, I now prefer to make the dough in the machine and then bake it in the oven, but this loaf came out great right from the machine so I wouldn’t mind doing that again!

The only change I made to this recipe was omitting the Parmesan cheese since I am not a fan. Let me know if you make it with the cheese!

Italian Herb Bread

1 1/4 cups water
1 1/2 Tbsp vegetable or olive oil
1 tsp salt
3 1/2 cups bread flour
2 tsp sugar
1 Tbsp dried parsley
1/4 cup grated Parmesan cheese
2 tsp dried onion flakes
1/2 tsp dried basil
1/2 tsp garlic powder
2 tsp active dry yeast

Measure and add liquid ingredients to the bread pan.

Measure and add dry ingredients (except yeast) to the bread pan.

Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.

Snap the baking pan into the breadmaker and close the lid.

Select “French” setting, choose crust color and start!


Bake in a greased loaf pan for 30 minutes at 350 degrees!


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  1. Hey! Thanks for this recipe. I tried it last week and it was really good. I love how crunchy the crust is and the inside was perfect!

  2. Oh and I made it with the Parmesan cheese. I’m not a fan of it either but I think it gave some really nice flavor to the crust. Honestly, if you didn’t know it was in there you wouldn’t have known. However … while it was cooking it did have that stinky Parmesan smell. It made me nervous at first but it turned out amazing!!

  3. Yum! I’ve tried it both ways, with & without the Parmesan cheese & liked it both ways. Also tried it with 1 tsp. of Italian seasoning instead of the basil & parsley (I was out of parsley) without the Parmesan. My family really likes this bread. It’s great for grilled cheese sandwiches using provolone too. Thanks for sharing the recipe 🙂

  4. Thanks for the recipe, I loved it, although I made a little change……. fresh rosemary instead of the other herbs, and it turned out just fine, eventhough I used the express bake of 80 min.!!! Thanks for posting the recipe.

  5. Could all purpose flour be used instead of bread flour?