Garlic Herb Bread

 Ingredients

For the dough:

• 3 cups (375 g) all-purpose flour
• 2¼ tsp (7 g) active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 cup (240 ml) warm water
• 2 tbsp olive oil
• 2 tbsp melted butter

For the garlic-herb topping:

• 3 tbsp melted butter
• 3–4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• ½ tsp black pepper
• ¼ tsp salt

 Instructions

1. Mix warm water, yeast and sugar. Let sit 5–10 minutes until foamy.
2. Add flour, salt and olive oil. Mix into a dough.
3. Knead for 7–10 minutes until smooth and elastic.
4. Cover and let rise in a warm place for 60–90 minutes, or until doubled.
5. Shape the dough into a round or oval loaf and place on a lined baking tray.
6. Mix melted butter, garlic, herbs, salt and pepper.
7. Brush the garlic-herb butter generously over the loaf. Make a few shallow cuts across the top.
8. Let it rest for another 20–30 minutes.
9. Bake at 375°F (190°C) for about 25–30 minutes, until golden brown.
10. Brush with a little extra butter after baking. Cool for 10–15 minutes before slicing.

Approximate nutrition

Per 1/10 loaf, depending on ingredients:

• Calories: ~180–210 kcal
• Carbohydrates: ~29–32 g
• Protein: ~4–5 g
• Fat: ~5–7 g
• Fiber: ~1–2 g
• Sugar: ~1–2 g
• Sodium: ~250–350 mg

Quick Q&A

Can I use dried herbs?
Yes. Use about 1 tsp dried herbs in place of each tablespoon of fresh herbs.

Can I make it without eggs?
Yes—the recipe is naturally egg-free.

Can I use whole-wheat flour?
Yes, replace up to half of the all-purpose flour with whole-wheat flour. You may need a little extra water.

How do I store it?
Keep it covered at room temperature for 1–2 days, or freeze it for longer storage.

How do I make it extra crispy?
Bake it uncovered and let it cool on a wire rack so steam doesn’t soften the crust.