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Home Β» Recipes & Tips Β» 60 Minute Homemade Herb Bread

60 Minute Homemade Herb Bread

09/05/16 | Bread, Recipes & Tips

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This 60 minute homemade herb bread is not only a showstopper, it's delicious and one of the easiest yeast breads you'll make! Perfect for any skill level! #herbbread #herbbreadrecipe #herbbreadrecipesimple #herbbreadrecipehomemade #herbbread #herbbreadsimple #herbbreadhomemade #herbbreadeasy #herbbreaditalian #herbbreadgarlic #herbbreadrosemary

This 60-minute homemade herb bread is not only a showstopper, it’s delicious and one of the easiest yeast breads you’ll make! Perfect for any skill level!

Surprisingly, this homemade herb bread recipe is the first bread recipe I’ve shared on this blog! I think it’s because I love making bread so much I really want the recipes to be 1,000,000% perfect. I’ve been making this homemade herb bread for a while now, and I have consistently loved the way it’s turned out so I thought it was a great time to share it!

Bread is my favorite thing to make. For real, it’s my one true favorite. I love cooking and I love making other baked goods, but I have loved baking bread since I was a child.

I learned to bake bread from my grandmother so long ago I really can’t remember the first time we made it together. It’s just something that has always been.

I get asked for this homemade herb bread recipe by at least one person every time I bring it somewhere. People love it because it is delicious, but it’s also an easy and fast yeast bread that is perfect for someone not totally comfortable with baking homemade breads. Not to mention the braided loaf makes it look oh-so-fancy!

If you are nervous about baking bread, this herb bread recipe is perfect for you. It’s faster than most yeast bread {60 minutes total!!} and it is a total confidence booster because it turns out every time.

Even if you’re a seasoned bread baking pro, this homemade herb bread is a nice break from the typical long bread baking process. It’s a great bread recipe to have on hand if you need to bake something up last minute!

PS: If you’re a total bread making junkie like me, you need this book: The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. {affiliate link}

It is full of delightful recipes for all kind artisan-style breads plus it explains so many awesome things about making bread, pre-ferments, flour types…I could go on. I want to marry this book. Just kidding. But I read it like a bed time story.

Another reason I love this homemade herb bread recipe is that the dough freezes perfectly. Often, I’ll make a double batch and form rolls instead of the braid. I place about 6 rolls {just do however many your family will eat in one sitting}, leaving out the last 20-minute rise step, in greased disposable pie plates.

I label a gallon zip top bag with the baking instructions {in the recipe!} and then slide the pie plate in the bag and seal it up! Once they are frozen a bit, you can stack them in your freezer and have a nice stockpile of instant warm homemade herb bread waiting for you!

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This 60 minute homemade herb bread is not only a showstopper, it's delicious and one of the easiest yeast breads you'll make! Perfect for any skill level! #herbbread #herbbreadrecipe #herbbreadrecipesimple #herbbreadrecipehomemade #herbbread #herbbreadsimple #herbbreadhomemade #herbbreadeasy #herbbreaditalian #herbbreadgarlic #herbbreadrosemary
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60-Minute Homemade Herb Bread

This 60-minute homemade herb bread is not only a showstopper, it's delicious and one of the easiest yeast breads you'll make! Perfect for any skill level!
Prevent your screen from going dark
Course Side Dish
Cuisine Italian
Keyword herb bread, herb bread recipe
Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings 12 people
Calories 257kcal
Author Longbourn Farm β€’ Alli Kelley
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Equipment

  • Redmond Real Salt
  • ThermoPop
  • Thermoworks MK4 Thermapen

Ingredients

  • 4-4 1/2 cups flour see note
  • 3 tablespoons sugar
  • 2 tablespoons yeast
  • 2 teaspoons salt
  • 1 teaspoon dried rosemary 2 teaspoons chopped fresh
  • 1 teaspoon dried oregano 2 teaspoons chopped fresh
  • 2 teaspoons dried basil 2 teaspoons chopped fresh
  • 1 teaspoon garlic powder
  • 3/4 cup milk
  • 1/4 cup olive oil
  • 1 egg
  • 1/2 cup water
  • 2 tablespoons butter melted and cooled
US Customary - Metric

Instructions

  • Preheat oven to 375ΒΊF. 
  • In a large bowl or the bowl for a standing mixer, whisk 4 cups of flour and the rest of the dry ingredients together.
  • Whisk milk, olive oil, and egg together. Pour into dry mix and start to combine.
  • While the dry ingredients and milk mixture combine, slowly pour in the water.
  • The dough should be slightly tacky. It will clean the sides of the bowl but stick to the bottom of the bowl. Add more flour, if needed.
  • Once dough is the correct consistency, knead for about 5 minutes until the texture is smooth and elastic. You should be able to stretch the dough a bit without it breaking.
  • Cover the dough and let rest in the mixing bowl or on the counter for 15 minutes.
  • After the dough has rested, form it however you'd like.
  • To make a braid, separate it into 3 pieces and lay them flat on a lined or greased cookie sheet. Starting at the top, bring the outside strand over the middle strand, so it becomes the new middle strand. Repeat with the opposite side. Repeat this pattern until the whole loaf is braided.
  • Pinch and tuck under both of the ends.
  • Cover and let rest 15 more minutes.
  • Bake on a lined or greased cookie sheet for 20-25 minutes, until the top is golden brown. The internal temperature should register between 205-210 degrees F if you prefer to use a thermometer.
  • Brush top of baked bread with melted butter and let cool.

Video

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Notes

The exact amount of flour you will need for this recipe (or any baking recipe) can vary by as much as a cup. This is due to altitude, humidity, and weather. I live in an arid high-desertΒ mountain climate, so often my readers need to add additional flour if they live at a lower elevation with more humidity. Reference the video for how sticky the dough should be.Β 
If you'd like to make rolls, divide the dough into 12-16 pieces. Push up and stretch the dough down over your thumb and then pinch the bottom together to create tight rolls that will rise well. Check these after 15 minutes, they will bake more quickly.
This dough freezes very well. I often divide a batch or two up into rolls, skipping the last rest step, and place them in greased disposable pie or cake plates. I put the whole plate in a zip-top bag and freeze flat for about 30 minutes until the dough is firm, then you can stack them in your freezer to conserve space. To bake the dough, I get it out about 45 minutes before I'd like to bake it. Bake at the same temperature and time as listed above. If you want to bake the frozen dough, place it in a cold oven and preheat to 350 degrees F and extend the baking time about 5-7 minutes.

Nutrition

Calories: 257kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 418mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 105IU | Calcium: 33mg | Iron: 2.5mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Looking for more great bread recipes??

  • Banana Bread Recipe
  • Bread Recipe
  • Apple Bread Recipe
  • Cinnamon Roll Recipe
  • Homemade Pretzels
  • Homemade Biscuits 
  • Easy Blueberry Muffins
  • Chocolate Banana Bread
  • Cinnamon Muffins
  • Banana Nut Muffins
  • Sticky Buns
  • Moist Cornbread Recipe
  • Homemade Wheat Bread
  • Blueberry Bread
  • Pumpkin Muffin Recipe
  • Dutch Oven Bread
  • Easy Pizza Dough
  • Strawberry Banana Bread
  • Citrus Thyme Bread

Comments | 20 comments

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Comments

  1. Kathleen says

    January 6, 2023 at 8:54 AM

    What type of flour do you use in this recipe? It just says β€œflour”. All Purpose? Bread?

    Reply
    • Alli says

      January 6, 2023 at 7:52 PM

      All purpose flour.

      Reply
  2. Kat W says

    November 26, 2021 at 1:32 PM

    5 stars
    Made this for Thanksgiving 2021 and have found my new “go to” bread recipe!
    Super easy, and appreciate the notes, as I consider myself an amateur baker and have been put off of baking bread by other recipes not having those finite details that really describe the dough. My bread was perfectly cooked and my house smelled like thanksgiving in every way, i used fresh sage, rosemary and thyme. Perfect addition to our meal!
    Now I just need to work on 3 EQUAL braids! 🀭Lol

    Reply
    • Alli says

      November 29, 2021 at 6:54 PM

      I’m so happy you loved it Kat! Thank you! And I still don’t get the 3 parts equal πŸ˜‚

      Reply
  3. Zanne says

    July 30, 2021 at 3:02 PM

    5 stars
    My family went NUTS over this! I would like to double the recipe and cook one loaf today and one the next. Have you ever refrigerated the dough overnight? I think it’d be best freshly baked.

    Reply
    • Alli says

      August 7, 2021 at 10:57 AM

      So happy everyone loved it! I have refrigerated the dough overnight for the first resting step, but it will change the flavor slightly. I don’t love the flavor of this particular dough after it goes overnight but give it a whirl and see what you think! You may like it.

      Reply
  4. Emma Driscoll and Serenity Driscoll says

    August 9, 2019 at 5:53 PM

    5 stars
    This recipe is wonderful i tried with tuscan herb oil and it rose perfectly and smelled great!

    Reply
    • Alli says

      August 12, 2019 at 12:02 AM

      Oh, that sounds amazing!!! So glad you liked the recipe.

      Reply
  5. Brynn says

    April 3, 2019 at 5:06 PM

    Mine completely exploded in the oven and I’m into 35mins of baking and it’s still not cooked!

    Reply
    • Alli says

      April 3, 2019 at 9:12 PM

      Hi Brynn, I’d be happy to help you troubleshoot what went wrong. I’m not sure what completely exploded means, but if it’s been in for 35 minutes and isn’t cooked I’d definitely check your oven temperature. I know this recipe is good, I’ve personally made it many times and it’s been made by other readers hundreds of times.

      Reply
  6. Alli says

    January 4, 2018 at 4:28 PM

    5 stars
    One of my most requested recipes!

    Reply
  7. Kim Blanchard says

    October 4, 2016 at 1:51 PM

    Actually your comment got me curious so I googled it and found an article on King Arthur flour where they tested whether active dry yeast had to be softened and/or proofed before using. They found no difference between adding it straight to the flour or dissolving it in water first. I think I’ll probably keep softening it in my usual bread recipes but when I see recipes like yours I’ll try it the other way. I love this bread science stuff!

    Reply
  8. Kim Blanchard says

    October 4, 2016 at 1:43 PM

    Actually your comment got me wondering and googling and I found an article on King Arthur flour that says you really don’t have to proof or dissolve active dry yeast these days. They tested just missing it right in the dry ingredients like you and it worked fabulously. I think I’ll still soften my yeast just out of habit for my usual recipes but when I see recipes like yours that mix it right in I’ll do that too. Fun to learn something new!

    Reply
  9. Kim says

    September 23, 2016 at 11:56 AM

    Huh. I thought you always had to proof active dry yeast. That’s the only way I’ve ever used it. And I keep it in the fridge/freezer too. I guess you learn something new every day! I’ll try it your way next time. πŸ™‚ I do love my wheat grinder. I just grind a small batch every week or so (depends on how actively I’m baking) and it only takes about 5 minutes. Pretty great.

    Reply
    • Alli says

      October 4, 2016 at 12:28 PM

      Ok so I double checked my yeast. I always put it in a rubbermaid container after I buy it because it just comes in a bag so I thought there was a good chance I forgot what I bought. And I did. It’s totally instant yeast, you were right!!! And you are right about proofing it as well, I had that mixed up too. Ah well. I should fact check my cooking knowledge before commenting πŸ™‚ Thanks for the correction!

      Reply
  10. Kim says

    September 23, 2016 at 8:12 AM

    I made this and it was delicious! I didn’t have instant yeast (which I assume is what you used in your recipe) so instead I proofed my active dry yeast in the 1/2 cup warm water with 1 TB of the sugar. I also subbed 1 cup of the all purpose with fresh ground white whole wheat flour. I followed the rest of the directions as you had them, using a spoon and arm power because that’s how I do all my bread making. I had to let it rest initially for longer than 15 minutes because babies don’t care about bread making, and while it got a little bigger than I was expecting and not quite as neat looking as your pictures, it tasted great and was a hit at our dinner last night! I’ll be making this one again, that’s for sure. Thanks, Alli!

    Reply
    • Alli says

      September 23, 2016 at 11:19 AM

      Hi Kim! I’m so glad you loved the bread! I actually use active dry yeast but never worry about proofing it since I keep it in my refrigerator and it’s pretty unlikely it would go bad because I go through it so quickly. I’m so impressed you grind your own flour! Maybe one day I’ll be that ambitious πŸ™‚

      Reply

Trackbacks

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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