Savory Herb Bread Loaf (Printable)
A tender loaf with fresh herbs and olive oil, perfect for toasts, sandwiches, or alongside soups and salads.
# Ingredient List:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 2 teaspoons instant dry yeast
03 - 1.5 teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
→ Wet Ingredients
05 - 1 cup warm water (about 110°F)
06 - 1/4 cup extra-virgin olive oil
→ Herbs & Flavorings
07 - 2 tablespoons chopped fresh rosemary
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon chopped fresh thyme
10 - 1 clove garlic, minced
11 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a large mixing bowl, mix the flour, instant yeast, salt, and sugar thoroughly.
02 - Add the warm water and olive oil to the dry mix and stir until a shaggy dough forms.
03 - Fold in chopped rosemary, parsley, thyme, minced garlic, and black pepper. Knead by hand or with a stand mixer fitted with a dough hook for 7 to 8 minutes until the dough is smooth and elastic.
04 - Shape dough into a ball, place it in a lightly oiled bowl, cover with a clean towel, and allow to rise in a warm spot for 1 hour or until doubled in size.
05 - Punch down dough, shape into a loaf, and place it into a greased 9x5-inch loaf pan or lined baking sheet. Cover and let rise for 30 minutes.
06 - Preheat the oven to 375°F.
07 - Brush the top with additional olive oil and sprinkle extra herbs if desired.
08 - Bake for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
09 - Remove loaf from pan and cool on a wire rack before slicing.
# Expert Advice:
01 -
- The herbs give you that bakery-quality flavor without any fussy techniques or special ingredients.
- It rises beautifully and bakes to a golden crust while staying tender inside—forgiving enough for beginners but impressive enough for guests.
- One loaf feeds a crowd, and the dough comes together in about 20 minutes of active work.
02 -
- Water temperature is non-negotiable—I learned this the hard way by using water straight from the tap and getting barely any rise; use a thermometer or the inner wrist test and your results will change completely.
- Don't skip the cooling time; I once sliced into a loaf straight from the oven and the inside was gummy, but waiting just 20 minutes made all the difference in texture.
- Fresh herbs really do matter here because dried herbs lose their brightness and can taste slightly bitter when baked, while fresh ones stay vibrant and alive.
03 -
- If your kitchen is cold, turn on the oven for 30 seconds and then turn it off—the residual warmth creates the perfect proofing environment without needing a fancy proof box.
- Save any scraps or slightly stale bread in the freezer; you'll build up enough for bread crumbs or panzanella salad eventually, and it feels good not to waste.