Great for sandwiches or for toast with a bit of cream cheese. I take a mortar & pestle to the thyme and rosemary before measuring. Cooking time depends on white bread recipe you're using, so I just estimated the maximum time it takes to knead in the seasonings by hand. (I've never made bread in a bread machine, but don't see why it wouldn't work with that method, too.) UPDATE: This is a warning that the nutmeg taste in this recipe is fairly pronounced. I'm particularly fond of nutmeg so I don't mind that, but I suggest others may want to try just using 1/4 tsp to start off and then increase if you desire a stronger nutmeg accent. (Thanks, Kitz!)