Recipe

Zesty Bread Maker Recipe

A cozy, citrusy herb loaf with a tender crumb and crisp edges, made hands off in the bread machine. Bright enough for soup night, sturdy enough for sandwiches.

By Matt Campbell

•

4.8

A golden loaf of herb bread sliced on a wooden cutting board with visible lemon zest and flecks of parsley

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This is the kind of bread that makes your kitchen smell like you have your life together. It is warm and cozy like a classic white loaf, but with a little zing from lemon zest and a savory hit of herbs. The best part is that your bread machine does most of the work while you do something else.

I built this loaf for real life: accessible pantry ingredients, clear steps, and flavor that actually shows up. It toasts like a dream, makes a seriously good grilled cheese, and is the perfect sidekick for soup, pasta, or eggs.

A bread machine on a kitchen counter with dough mixing inside the pan

Why It Works

Bright, zesty flavor from lemon zest and a tiny splash of lemon juice that wakes the whole loaf up.
Soft, sliceable crumb thanks to milk and butter, with enough structure for sandwiches.
Big aroma, low effort because the bread machine handles kneading, proofing, and baking.
Flexible herbs so you can use what you have without sacrificing results.

Pairs Well With

Creamy Tomato Soup
Lemon Herb Chicken Thighs
Garlic Sautéed Green Beans
Cheddar and Apple Snack Plate

Storage Tips

Cool it completely first. Warm bread trapped in a bag equals sweaty bread, and nobody wants that.

Room temp: Store slices in a zip top bag or airtight container for up to 3 days. If you like a crisper crust, keep the loaf cut side down on a cutting board and cover loosely.
Fridge: I usually skip this since it can dry bread out, but if your kitchen runs warm, refrigerate up to 5 days and plan to toast slices.
Freezer: Slice the loaf, then freeze in a freezer bag with parchment between a few slices so you can grab what you need. Best within 2 months. Toast from frozen.

Revive dry slices: Toast them, then swipe with butter or olive oil and a pinch of flaky salt. Instant comeback.

Common Questions

Can I use bottled lemon juice instead of fresh?

Yes. Fresh tastes best, but bottled works. Do not skip the zest, though. That is where the real lemon flavor lives.

What herbs should I use?

Dried Italian seasoning is the easiest. You can also use dried oregano plus parsley, or rosemary plus thyme for a more woodsy vibe. If using strong dried rosemary, keep it to 1 teaspoon and crush it between your fingers first.

Want to use fresh herbs? Use about 1 tablespoon chopped fresh in place of 1 teaspoon dried. Pat them dry and add them with the flour so they do not turn into a paste.

My dough looks too wet or too dry. What do I do?

Bread machine dough should form a smooth, slightly tacky ball after a few minutes of kneading.

Too wet: Add flour 1 tablespoon at a time until the dough pulls away from the sides.
Too dry or crumbly: Add water or milk 1 teaspoon at a time until it comes together.

Can I make it dairy free?

Yes. Use unsweetened oat milk or almond milk and swap butter for olive oil. The loaf will be a touch less rich but still really good.

How do I keep the top from sinking?

Measure flour accurately, do not overdo the liquid, and make sure your yeast is fresh. Also, avoid opening the lid a bunch during baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Bread machine (1.5 to 2 lb capacity works great)
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Instant read thermometer (optional, but helpful for checking doneness)
Wire rack (for cooling)

I love big kitchen projects, but I also love dinner that happens on a Tuesday without a pep talk. This loaf started as me trying to make plain bread feel a little less beige. I threw lemon zest in the dough on a whim, added herbs because I cannot help myself, and suddenly the whole thing tasted like it belonged next to a roast chicken or dunked into soup.

It is cozy bread with a bright personality, which is basically the energy I want in my future restaurant too.

Zesty Bread Maker Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 12 slices

Ingredients

1 cup warm milk (about 100 to 110°F, or just lukewarm to the touch)
2 tablespoons unsalted butter, softened (or olive oil)
1 tablespoon granulated sugar
1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton's kosher salt, or 1 teaspoon fine sea/table salt)
1 tablespoon lemon juice
1 tablespoon lemon zest (about 1 large lemon)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried Italian seasoning
3 cups bread flour (spooned and leveled)
2 1/4 teaspoons active dry yeast (or bread machine yeast)
Optional: 2 tablespoons grated Parmesan for extra savory punch

Instructions

Add ingredients to the bread machine pan in the order your machine recommends. Many machines prefer liquids first. Add warm milk, butter, sugar, salt, lemon juice, lemon zest, garlic powder, and Italian seasoning (do not worry if the milk curdles slightly once the lemon hits, that is normal). Sprinkle in the flour to cover the liquids, then make a small well in the flour and add the yeast (keep yeast from touching the liquids until mixing starts). If using Parmesan, add it with the flour or at your machine’s mix-in beep if it has one, so it does not clump in the liquid.
Select your settings. Choose the Basic or White cycle, 1.5 lb loaf (or closest), and light or medium crust. If your manual suggests room temp liquids for best results, follow that. The main goal is to keep liquids lukewarm, not hot (avoid over 120°F).
Check the dough during the first knead. After 5 to 10 minutes, lift the lid and look for a smooth, slightly tacky ball. If it looks soupy, add flour 1 tablespoon at a time. If it looks dry and shaggy, add milk or water 1 teaspoon at a time.
Let the machine do its thing. Close the lid and let it knead, proof, and bake. Try not to open the lid during the baking phase.
Cool before slicing. When the cycle ends, carefully remove the pan, turn the loaf out, and cool on a wire rack for at least 30 minutes. Slicing too early can make the inside gummy.
Serve it up. This bread loves butter, olive oil, soup, and anything cheesy. For peak enjoyment, toast a slice and sprinkle a tiny pinch of flaky salt on top.

Doneness tip: If you want to be extra sure, the center of the loaf should read about 190 to 200°F on an instant read thermometer.

Nutrition information is estimated.

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