Herb Bread

Herb Bread

A soft, aromatic loaf studded with garden herbs and a golden, crackly crust.

Total 2 hr 20 min Makes 14 slices Calories 158/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Wheat, Dairy

This yeasted loaf blends fresh rosemary, thyme, and parsley into a tender crumb with a subtly savory finish. It pairs well with soups, pasta dinners, or simply warm with butter. The dough comes together with a single rise and bakes into a rustic, fragrant loaf perfect for slicing.

Ingredients

  • 1 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 3 tablespoons olive oil
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons unsalted butter, melted

Method

  1. In a large bowl, combine the warm water, yeast, and sugar. Let stand until foamy, about 5 to 10 minutes.

  2. Stir in the olive oil, minced garlic, rosemary, thyme, and parsley.

  3. Add the flour and salt, mixing until a rough dough forms.

  4. Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes.

  5. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  6. Punch down the dough and shape it into a loaf. Place in a greased 9x5-inch loaf pan.

  7. Cover and let rise again until the dough crests just above the rim of the pan.

  8. Preheat the oven to 375°F.

  9. Brush the top of the loaf with melted butter and bake until golden brown and the loaf sounds hollow when tapped, 30 to 35 minutes.

  10. Remove from the pan and cool on a wire rack for at least 20 minutes before slicing.

Rate this recipe

★ 3.3 (1)

Herb Bread

This yeasted loaf blends fresh rosemary, thyme, and parsley into a tender crumb with a subtly savory finish. It pairs well with soups, pasta dinners, or simply warm with butter. The dough comes together with a single rise and bakes into a rustic, fragrant loaf perfect for slicing.

2 hr 20 min 14 slices 158 cal

Ingredients

  • 1 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 3 tablespoons olive oil
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons unsalted butter, melted

Method

  1. 1

    In a large bowl, combine the warm water, yeast, and sugar. Let stand until foamy, about 5 to 10 minutes.

  2. 2

    Stir in the olive oil, minced garlic, rosemary, thyme, and parsley.

  3. 3

    Add the flour and salt, mixing until a rough dough forms.

  4. 4

    Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes.

  5. 5

    Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  6. 6

    Punch down the dough and shape it into a loaf. Place in a greased 9x5-inch loaf pan.

  7. 7

    Cover and let rise again until the dough crests just above the rim of the pan.

  8. 8

    Preheat the oven to 375°F.

  9. 9

    Brush the top of the loaf with melted butter and bake until golden brown and the loaf sounds hollow when tapped, 30 to 35 minutes.

  10. 10

    Remove from the pan and cool on a wire rack for at least 20 minutes before slicing.