Garlic And Herb Bread (Print Version)
Fluffy golden loaf infused with fresh herbs and aromatic garlic, perfect as a 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 Cook:
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 yeast mixture. Mix until a shaggy dough forms, then transfer to a lightly floured surface.
03 - Knead dough for 8–10 minutes until smooth and elastic. Proper kneading develops gluten structure for a fluffy texture.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm area for 1 hour until doubled in size.
05 - While dough rises, mix softened butter, minced garlic, parsley, rosemary, chives, pepper, and salt in a small bowl until thoroughly combined.
06 - Punch down risen dough to release air. Roll out into a rectangle approximately 9x13 inches on a lightly floured surface.
07 - Spread garlic and herb butter evenly over the entire surface of the rolled dough, leaving a small border around edges.
08 - Roll dough up tightly from the short end. Place seam side down in a greased loaf pan, tucking edges underneath.
09 - Cover loaf pan and let rise for 30 minutes. Preheat oven to 350°F during the final 10 minutes of rising time.
10 - Bake for 30–35 minutes until golden brown and loaf sounds hollow when tapped on bottom.
11 - Cool in pan for 10 minutes, then transfer to wire rack. Slice with serrated knife and serve warm.
# Expert Advice:
01 -
- The way the garlic and fresh herbs perfume your entire kitchen while baking is basically aromatherapy that ends in carbs
- That first warm slice with melting butter pockets makes you feel like you stepped into an Italian bakery
02 -
- Rolling from the short end gives you a taller, fluffier loaf with more layers instead of a long flat bread
- Room temperature butter spreads so much more evenly than cold butter, which creates those perfect herb pockets throughout the bread
03 -
- Let the bread cool completely before wrapping it in plastic, or trapped moisture will make the crust soggy
- Brush the top with a little melted butter right after baking for an extra golden, flavorful crust