Garlic And Herb Bread (Printable)
Fluffy golden loaf with aromatic garlic, fresh parsley, rosemary, and chives. Ideal companion for soups, pasta, or enjoyed warm on its own.
# What You’ll Need:
→ Bread Dough
01 - 3 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 1 cup warm water (110°F)
06 - 2 tbsp olive oil
→ Garlic and Herb Mixture
07 - 4 tbsp unsalted butter, softened
08 - 4 cloves garlic, finely minced
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp fresh rosemary, finely chopped
11 - 1 tbsp fresh chives, finely chopped
12 - ½ tsp black pepper
13 - ¼ tsp salt
# How to Prepare:
01 - Combine sugar, yeast, and warm water in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, ensuring all flour is incorporated.
03 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes, pushing dough away with heel of hand and folding back, until smooth and elastic.
04 - Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or damp towel. Let rise in a warm, draft-free area for 1 hour or until doubled in size.
05 - While dough rises, combine softened butter, minced garlic, parsley, rosemary, chives, pepper, and salt in a small bowl. Mix until thoroughly blended.
06 - Punch down risen dough to release air. Roll out on floured surface into approximately 9x13-inch rectangle. Spread garlic herb butter evenly over surface, leaving ½-inch border.
07 - Roll dough tightly from short end into a log. Pinch seam to seal. Place seam-side down in a greased 9x5-inch loaf pan.
08 - Cover loosely with oiled plastic wrap. Let rise in warm place for 30 minutes until puffy. Preheat oven to 350°F during final 10 minutes of rising.
09 - Bake for 30–35 minutes until deep golden brown and loaf sounds hollow when tapped on bottom. Internal temperature should reach 190°F.
10 - Let cool in pan for 10 minutes. Remove from pan and transfer to wire rack. Slice with serrated knife and serve warm for best flavor.
# Expert Advice:
01 -
- The way your entire house smells while this bakes is basically free aromatherapy
- That first warm slice with melting garlic butter will ruin store-bought bread forever
- It looks impressive but comes together with beginner-level skills
02 -
- Water that is too hot will kill your yeast—too cold and it will never wake up
- Do not skip the second rise or your bread will be dense instead of fluffy
- Let it cool for at least 10 minutes or the steam will make the crumb gummy
03 -
- Mix your garlic and herbs into the butter ahead of time for even deeper flavor
- Brush the top with a little extra butter right after baking for maximum shine