Savory Herb Bread Loaf (Printable Version)
Tender herb-infused loaf with olive oil; ideal for sandwiches, toasts, or flavorful sides.
# What You Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 2 teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
→ Wet Ingredients
05 - 1 cup warm water (about 110°F)
06 - ¼ cup extra-virgin olive oil
→ Herbs & Flavorings
07 - 2 tablespoons chopped fresh rosemary
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh thyme
10 - 1 clove garlic, minced
11 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - In a large mixing bowl, combine flour, instant yeast, salt, and sugar. Stir well to blend evenly.
02 - Add warm water and olive oil to the dry mix and stir until a shaggy dough forms.
03 - Mix in chopped herbs, minced garlic, and black pepper. Knead the dough by hand or with a stand mixer using a dough hook for 7 to 8 minutes until it becomes smooth and elastic.
04 - Shape dough into a ball, transfer to a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down the risen dough, shape it into a loaf, and place it into a greased 9x5-inch loaf pan or on a lined baking sheet. Cover and allow to rise for 30 minutes.
06 - Set oven temperature to 375°F (190°C).
07 - Optionally brush the loaf with extra olive oil and sprinkle additional herbs on top.
08 - Bake for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
09 - Remove bread from oven and cool on a wire rack before slicing.
# Expert Advice:
01 -
- One loaf feeds a crowd and actually stays moist for days, unlike most homemade breads that turn to cardboard by day two.
- The herbs are folded in at just the right moment so they stay bright and fragrant instead of turning dark and bitter.
- It's forgiving enough for a beginner but impressive enough to make people ask for your recipe.
02 -
- If your dough isn't rising noticeably after an hour, your kitchen is probably too cold; move it somewhere warmer or it will sit there stubbornly for hours.
- Chopping the herbs right before mixing makes a real difference in how bright and fragrant they taste in the baked bread.
- The loaf will continue to set slightly as it cools, so if you slice it while it's still steaming hot, you'll end up with a gummy interior.
03 -
- Keep your herbs as close to chopping time as possible because they start releasing flavor and browning the moment they're cut and exposed to air.
- If you don't have a stand mixer, kneading by hand is genuinely meditative and works beautifully; just take breaks if your arms get tired because you need about 7 to 8 minutes of actual kneading time.