Years ago, I had a bread machine. Like many of you, I had to buy bread mixes. I found that there were three or four varieties – white, wheat, oat, and sometimes, pumpernickel. Now, there is nothing like the smell of fresh bread right out of the oven. But I found when I added herbs to my bread mixes, it took my bread making to the next level!

Right now, we are still in the sourdough bread making phase. Now that’s good, as I even got a kit for my birthday to make it using only 54 easy steps. I got to thinking, am I ready for that kind of investment of my time or should I harken back to easier, simpler days?

When I made my bread in the bread maker it was three easy steps: open up package of bread flour, yeast and add water to my container and press a button! I could hear the paddles twirling and kneading away on my bread for something like an hour and half and I would have my warm loaf. I was thinking, could I even make something delicious for my family in even less time? Game on, I am ready for that challenge!

Years before the internet, people got their recipes from something called cookbooks! Do you remember, or do you still have some stashed away? I have some that I will never part with and I came upon one of my earlier favorites that I had purchased at my first garage sale. The book is called, It’s About Thyme, An Herb Manual and Cookbook of Herb and Non- Herb Recipes, written by Marge Clark. And lo and behold, there were bread recipes in there!

Here’s a great recipe I want to try tonight to pair with some chicken:

Quick Hot and Crisp Herb Bread

Ingredients:

• 1 load French bread

• ½ cup soft butter

• ½ teaspoon paprika

• 1-1/2 teaspoons fresh chopped rosemary, or ½ teaspoon of dried, chopped fresh thyme*, or ¼ teaspoon of chopped fresh marjoram

• 1/8 teaspoon salt

Process:

Preheat oven to 400 degrees. Cut bread diagonally at about 1-inch intervals, but don’t cut through to bottom. In a bowl, combine remainder of ingredients until well blended. Spread this mixture between bread slices. Wrap bread completely in foil. Bake 15 to 20 minutes until hot all the way through. Fold foil back and continue to bake 4 to 5 minutes to crisp the crust. Remove loaf from foil and cut the rest of the way through the crust. Serves 6 or 8.

*When using fresh or dried herbs in a recipe, pay attention to the quantity. The easiest way to dry thyme is to cut, rinse wash, let it dry for one day and just slide your fingers off the woody stock. 

Another bread, I loved to make my family was pizza bread. I found another recipe in the same cookbook and I altered the recipe to make a quicker pizza like bread! Note: you could also bake this loaf in the oven!

Mozzarella Pizza Bread on the Outdoor Grill

• 1 long loaf Italian Bread

• 1 16-ounce package Mozzarella cheese, sliced

• 1 package of pepperoni slices, chopped up to small pieces

• 1 tablespoon fresh chopped oregano, or 1 teaspoon dried oregano

• Olive oil

• Marinara sauce for dipping

Cut bread crosswise into 1-inch slices, but do not cut through crust. Fit a slice of Mozzarella and some of the pepperoni between the slices. Brush a large sheet of heavy-duty foil with olive oil. Brush a little olive oil over the outside of the loaf. Wrap the loaf tightly in the foil. Place over the charcoal grill (medium heat) and heat for 20 minutes or so. Fold foil back, sprinkle all over with the oregano, any remaining pepperoni and serve with the Marinara sauce. Note: gooey, but great with grilled meats or vegetables.

These recipes are great ways to experiment with some herbs you have grown yourself! If you wish to make your bread with yeast and kneading, please do so as nothing tastes as good as homemade bread! I just wanted to share a couple ways to make it convenient and easy for you. Then you have more time to tend to your herbs! Enjoy!

Source: It’s About Thyme, An Herb Manual and Cookbook of Herb and Non- Herb Recipes, written by Marge Clark (1988)