Garlic Herb Bread Loaf

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Garlic Herb Bread Loaf

Ingredients

For the dough

  • 4 cups (500 g) bread flour or all-purpose flour
  • 1¼ cups (300 ml) lukewarm water
  • 2 teaspoons instant yeast (7 g)
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary and thyme

For the garlic herb topping

  • 3 tablespoons unsalted butter, melted
  • 3 garlic cloves, finely minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped parsley (optional)
  • A pinch of flaky salt (optional)

Instructions

Step 1: Prepare the dough

In a large bowl, combine the lukewarm water, sugar, and yeast. If using active dry yeast, let the mixture stand for 5–10 minutes until foamy. Add the flour, salt, olive oil, rosemary, and thyme. Mix until a soft dough forms.

Step 2: Knead the dough

Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add a little flour if the dough is excessively sticky.

Step 3: Let the dough rise

Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm place for 60–90 minutes, or until doubled in size.

Step 4: Shape the loaf

Gently press down the dough and shape it into a large oval loaf. Place it on a parchment-lined baking tray. Cover and let rise for another 30–45 minutes. Preheat the oven to 400°F (200°C).

Step 5: Prepare the garlic herb butter

In a small bowl, mix the melted butter, minced garlic, olive oil, rosemary, and thyme. Brush some of this mixture over the loaf. Make 3–4 shallow diagonal cuts across the top using a sharp knife.

Step 6: Bake the bread

Bake for 30–35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped underneath. If the top browns too quickly, cover it loosely with aluminum foil.

Step 7: Finish and serve

Brush the hot bread with the remaining garlic herb butter and sprinkle with fresh parsley if desired. Transfer to a wire rack and cool for at least 20 minutes before slicing.

Tips for Success

  • Use lukewarm water rather than hot water to protect the yeast.
  • Avoid adding too much flour, which can make the bread dense.
  • Fresh rosemary and thyme provide the best flavor and aroma.
  • Allow the bread to cool before slicing for a soft, fluffy interior.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. Freeze for up to 3 months and reheat before serving.

Serving suggestion: Enjoy warm with soup, pasta, roasted chicken, or a drizzle of olive oil.

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