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Garden Herb Bread

 Garden Herb Bread
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
16 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 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


  • 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,

2 of 2

Garden Herb Bread (continued)

Directions (continued)

  • 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.