A fluffy homemade loaf with a buttery garlic-herb crust

Yield: 1 loaf (10–12 slices)
Prep Time: 20 minutes
Rise Time: 1½–2 hours
Bake Time: 30–35 minutes

Ingredients

For the Dough

3½ cups (440g) bread flour (or all-purpose flour)
2¼ teaspoons (1 packet) active dry yeast
1 cup (240ml) warm milk (110°F/43°C)
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg, room temperature
2 tablespoons unsalted butter, melted

Garlic Herb Butter

¼ cup (57g) unsalted butter, melted
3–4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon garlic powder (optional)
Pinch of salt

Optional Topping

2 tablespoons grated Parmesan cheese
Flaky sea salt

Instructions

Step 1: Activate the Yeast

Warm the milk until it’s lukewarm (not hot).
Stir in the sugar.
Sprinkle the yeast over the milk.
Let stand for 5–10 minutes until foamy.

Tip: If the yeast doesn’t foam, start over with fresh yeast.

Step 2: Make the Dough

Add:

Egg
Melted butter
Salt

Mix well.

Gradually add flour one cup at a time until a soft dough forms.

Step 3: Knead

Knead by hand for 8–10 minutes (or 6–7 minutes with a stand mixer).

The dough should be:

Smooth
Soft
Slightly tacky
Elastic

If sticky, add only 1 tablespoon flour at a time.

Step 4: First Rise

Place dough into a lightly greased bowl.

Cover with plastic wrap or a towel.

Let rise in a warm place for 60–90 minutes, until doubled.

Step 5: Shape

Punch down the dough.

Shape into a loaf.

Place in:

a greased 9×5 loaf pan
or
on a parchment-lined baking sheet.

Cover.

Rise another 30–45 minutes.

Step 6: Make Garlic Butter

Mix together:

Melted butter
Garlic
Rosemary
Thyme
Parsley
Salt

Brush generously over the loaf.

Use a sharp knife to make 3–4 shallow slashes across the top.

Step 7: Bake

Bake at:

350°F (175°C)

for 30–35 minutes

The bread is done when:

Golden brown
Sounds hollow when tapped
Internal temperature reaches 190°F (88°C)

Step 8: Finish

Brush immediately with the remaining garlic butter.

Cool for 20 minutes before slicing.

Nutrition Information (Approximate)

Per Slice (1 of 12 slices)

Calories: 190
Carbohydrates: 29g
Protein: 5g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 190mg
Fiber: 1g
Sugar: 3g

Nutrition values are estimates and vary depending on ingredient brands and slice size.

Helpful Tips

✔ Use bread flour for a lighter, chewier loaf.

✔ Fresh garlic provides the best flavor.

✔ Do not over-flour the dough; it should remain soft.

✔ Brush with garlic butter both before and after baking for maximum flavor.

✔ Let the bread cool before slicing to prevent it from becoming gummy.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Up to 1 week (warm before serving).

Freezer

Wrap tightly and freeze for up to 3 months.

Variations

Cheesy Garlic Bread

Add:

1 cup shredded mozzarella
¼ cup Parmesan

Italian Herb Bread

Replace herbs with:

Italian seasoning
Basil
Oregano

Rosemary Parmesan Bread

Add:

½ cup Parmesan
1 tablespoon fresh rosemary

Frequently Asked Questions

Why didn’t my bread rise?

Possible causes include expired yeast, milk that was too hot (which can kill the yeast), or a room that was too cold for rising.

Can I use instant yeast?

Yes. Use the same amount (2¼ teaspoons). You can mix it directly with the flour and skip the proofing step.

Can I make the dough ahead of time?

Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature for about 30 minutes before shaping and baking.

Can I use all-purpose flour?

Yes. Bread flour gives a slightly chewier texture, but all-purpose flour works well.

How do I know when the bread is fully baked?

The loaf should be golden brown, sound hollow when tapped on the bottom, or reach an internal temperature of 190°F (88°C).

Can I add cheese inside the loaf?

Yes. Fold in 1–1½ cups of shredded mozzarella, cheddar, or a blend of cheeses before shaping the dough.

Can I freeze the baked bread?

Yes. Cool it completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.

Why is my bread dense?

Dense bread is often caused by adding too much flour, under-kneading, or not allowing enough time for the dough to rise.

Soft Garlic Herb Butter Bread