Garlic And Herb Bread (Print Layout)

Fluffy golden loaf infused with fresh herbs and aromatic garlic—perfect as a side or appetizer.

# What You Need:

→ Bread Dough

01 - 3 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - 1 tsp sugar
04 - 1 tsp salt
05 - 1 cup warm water (110°F)
06 - 2 tbsp olive oil

→ Garlic and Herb Mixture

07 - 4 tbsp unsalted butter, softened
08 - 4 cloves garlic, finely minced
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp fresh rosemary, finely chopped
11 - 1 tbsp fresh chives, finely chopped
12 - ½ tsp black pepper
13 - ¼ tsp salt

# Directions:

01 - Combine sugar, yeast, and warm water in a large bowl. Let sit for 5 minutes until foamy and activated.
02 - Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Mix butter, garlic, parsley, rosemary, chives, pepper, and salt in a small bowl until well combined.
06 - Punch down risen dough and roll out into a 9x13 inch rectangle.
07 - Spread the garlic and herb butter evenly over the rolled dough.
08 - Roll up tightly from the short end and place, seam side down, in a greased loaf pan.
09 - Cover and let rise for 30 minutes. Preheat oven to 350°F during the final 10 minutes.
10 - Bake for 30–35 minutes until golden brown and loaf sounds hollow when tapped on bottom.
11 - Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.

# Expert Suggestions:

01 -
  • The way the garlic butter melts into every spiral means you get flavor in every single bite not just on top
  • It comes together with pantry staples but tastes like something from a fancy bakery
02 -
  • I once skipped the first rise because I was impatient and the bread came out dense as a brick. Do not be like me.
  • Letting the butter soften completely at room temperature prevents it from tearing the dough when you spread it.
03 -
  • Warm your oven slightly by turning it on for just one minute then turning it off and let the dough rise inside. Creates the perfect draft free environment.
  • Use the windowpane test to know when you have kneaded enough stretch a small piece of dough gently and if you can see light through it without tearing you are done.

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