Garlic and Herb Bread (Printer-Friendly)
Fluffy golden loaf with fresh herbs and aromatic garlic—perfect side or appetizer.
# 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 Steps:
01 - Combine sugar, yeast, and warm water in a large bowl. Let sit for 5 minutes until the mixture becomes foamy and active.
02 - Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy, rough dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and springs back when pressed.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot for 1 hour or 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 the risen dough and roll out into a rectangle approximately 9x13 inches.
07 - Spread the garlic and herb butter evenly over the entire surface of the rolled dough.
08 - Roll up the dough tightly from the short end and place, seam side down, in a greased 9x5 inch loaf pan.
09 - Cover the pan and let rise for 30 minutes until puffy. Meanwhile, preheat oven to 350°F.
10 - Bake for 30–35 minutes until deep golden brown 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 Advice:
01 -
- The combination of fresh herbs creates layers of flavor you just cannot get from store-bought garlic bread
- That moment when you slice into the warm loaf and the buttery herb spiral is revealed is absolutely worth the wait
02 -
- The water temperature makes or breaks this recipe, too cold and the yeast sleeps, too hot and it dies
- Letting the dough rise in a slightly warm oven with just the light on changed my bread game completely
03 -
- Use a pastry brush to get the garlic butter into every corner of the dough
- If the top browns too quickly, tent loosely with foil for the last 10 minutes