Mountain Herb Bread

1 1/2 pound loaf
1 1/4 cups water
2 Tbsp. olive oil
1/4 cup wildflower honey
2 cups bread flour
1 cup whole wheat flour
3 Tbsp. light brown sugar
3 Tbsp. nonfat dry milk
1 Tbsp. gluten
1 1/2 Tbsp. minced fresh parsley
1 1/2 tsp. dried basil
1 tsp. dried dill weed
1 tsp. dried summer savory
3/4 tsp. dried marjoram
1/2 tsp. dried tarragon
1/4 tsp. dried thyme
1 1/2 tsp. salt
2 tsp. instant yeast or 2 1/2 tsp. bread machine yeast


Place all the ingredients in the bread pan according to the order in the manufacturer's instructions. Set crust on dark and program for the basic cycle; press start. This recipe is not suitable for use with the delay timer. When the baking cycle ends immediately remove the bread from the pan and place it on a rack. Slice when cool.