Garlic and Herb Bread (Printable)
Fluffy loaf with fresh herbs and garlic, ideal as a side dish.
# 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 Make It:
01 - Combine sugar, yeast, and warm water in a large bowl. Let stand for 5 minutes until mixture becomes foamy and activated.
02 - Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 hour until doubled in size.
05 - While dough rises, mix softened butter, garlic, parsley, rosemary, chives, pepper, and salt in a small bowl until thoroughly combined.
06 - Punch down risen dough and roll out into a rectangle approximately 9x13 inches.
07 - Spread garlic and herb butter evenly across the entire surface of the rolled dough.
08 - Roll dough up tightly from the short end. Place seam side down in a greased 9x5 inch loaf pan.
09 - Cover loosely and let rise for 30 minutes until puffy. Preheat oven to 350°F during the final 10 minutes of rising.
10 - Bake for 30–35 minutes until golden brown on top and the loaf sounds hollow when tapped on the bottom.
11 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice with a serrated knife and serve warm.
# Expert Hints:
01 -
- The dough comes together faster than you can preheat your oven, making it perfect for lastminute dinner plans
- That moment when you slice into the warm loaf and steam carries fresh garlic and herbs through your kitchen is absolute magic
02 -
- Water temperature is everything—I've killed my yeast with water that felt only slightly too warm, so use a thermometer if you're unsure
- The first rise will take longer in colder kitchens, and that is completely normal
- Let the bread cool in the pan for exactly ten minutes before removing it—any less and it might fall apart, any more and it starts to steam itself
03 -
- Minced garlic releases more flavor if you let it sit in the butter for ten minutes before spreading
- A light egg wash over the top before baking creates an extra golden, professionallooking crust