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Garden Herb Bread Recipe

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This pretty golden round loaf is speckled with herbs. It's simply delicious and is so impressive to serve dinner guest!—Deb Lipinski, Fremont, Nebraska

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Garden Herb Bread Recipe

Prep: 25 min. + rising Bake: 30 min.

Yield: 16 Servings

25 30 55

Ingredients

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried marjoram
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter, divided
1 egg, beaten
Additional dried marjoram, thyme, and rosemary, optional

Directions

In a bowl, combine 1-1/2 cups flour, sugar, yeast, salt, marjoram, thyme and rosemary. In a saucepan over low heat, heat milk, water and 1/4 cup butter to 120°-130°. Pour over the dry ingredients. Add egg and blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide into three equal portions. Shape each into a 28-in. rope. Braid ropes; pinch ends to seal. Tie braid into a knot. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown; cover with foil during the last 15 minutes to prevent overbrowning. Melt remaining butter; brush over bread. Sprinkle with additional herbs if desired. Remove from pan and cool on a wire rack. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 168 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 268 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Garden Herb Bread in Taste of Home June/July 1998, p56

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Garden Herb Bread

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Reviewed on Jan. 16, 2013 by lm43

So very good, will make again and soon.

Reviewed on Jan. 02, 2013 by busybeeinidaho

Loved this recipe! I used to be a professional chef and decided to try this recipe for a family birthday. Since I was in a hurry, with dinner preparations in full swing, I quickly looked over the ingredients and began. Did not put the salt in with the yeast (added it after the egg as sometimes the salt will kill the yeast) and I poured all into my mixer with dough hook and blended and kneaded it in my mixer. The dough was not doubled in 1/2 hour - closer to 1 hour. And I used 2 Tablespoons of Italian Seasoning instead of the other herbs since I was in a hurry. Also, I didn't remove aluminum foil until the timer went off at 30 minutes - removed and cooked until golden which was probably another 10 minutes. Beautiful and delectable. Will definitely make this easy braided herb bread again. Great presentation and fun to break bread and dip in olive oil/ground pepper/rosemary.

Reviewed on Nov. 09, 2012 by astoltenberg

I love how quickly this bread comes together. I frequently add the herbs that I am using in the main dish, and it is a perfect compliment. Use up to 2 cups whole wheat flour instead of AP. Here's my blog post about it: http://www.everydayhomecook.com/2012/11/garden-herb-bread/