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
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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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More Delicious Bread Ideas:
- How to Bake Bread From Scratch
- Easy Bread Recipe
- Classic Orange Rolls
- How to Make Homemade Cinnamon Rolls
- Homemade Soft Pretzel Bites
- Homemade Focaccia Bread
- Easy Homemade Dinner Rolls
- Herby Garlic Cheese Bread
60-Minute Homemade Herb Bread
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
Instructions
- Preheat oven to 375ºF.
- 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.
Emma Driscoll and Serenity Driscoll says
This recipe is wonderful i tried with tuscan herb oil and it rose perfectly and smelled great!
Alli says
Oh, that sounds amazing!!! So glad you liked the recipe.
Brynn says
Mine completely exploded in the oven and I’m into 35mins of baking and it’s still not cooked!
Alli says
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.
Alli says
One of my most requested recipes!
Kim Blanchard says
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!
Kim Blanchard says
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!
Kim says
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. 🙂 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.
Alli says
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 🙂 Thanks for the correction!
Kim says
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!
Alli says
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 🙂