Here’s a simple and flavorful Herb and Garlic Loaf recipe—perfect as a side for pasta, soups, or just snacking:
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water (about 110°F / 43°C)
- 2 tbsp olive oil (plus extra for brushing)
- 3–4 cloves garlic, minced
- 1–2 tsp mixed dried herbs (e.g., rosemary, thyme, oregano)
- Optional: 1 tbsp fresh parsley, chopped
Instructions
- Activate yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make dough: In a large bowl, combine flour, salt, minced garlic, and dried herbs. Pour in yeast mixture and olive oil. Stir until a dough forms.
- Knead: Knead dough on a floured surface 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook).
- First rise: Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise 1–1.5 hours, until doubled in size.
- Shape loaf: Punch down dough, shape into a loaf, and place in a greased loaf pan (or shape into a free-form oval on a baking sheet).
- Second rise: Cover and let rise another 30–45 minutes, until puffy.
- Preheat oven: 375°F (190°C).
- Bake: Brush top with olive oil, sprinkle extra herbs or garlic if desired. Bake 25–30 minutes until golden brown and sounds hollow when tapped.
- Cool: Let cool 10 minutes before slicing.
Tips
- Extra flavor: Mix 2 tbsp melted butter with garlic and herbs and brush on top after baking for a richer loaf.
- Cheesy variation: Add ½ cup shredded Parmesan or mozzarella to the dough.
- Soft crust: Brush with olive oil instead of water before baking; for crispier, use water or steam in the oven.
If you want, I can also give a quick 1-hour herb & garlic loaf version—no long rising required. It’s fast and still delicious.
Do you want me to do that?
