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A golden-brown braided herb bread loaf rests on a purple cloth atop a wooden table, with pieces torn off and scattered parsley leaves around it.

Garlic Herb Bread

Melissa Griffiths
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!
5 from 6 votes
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Prep Time 35 minutes
Cook Time 25 minutes
Rising Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 257 kcal

Ingredients
 
 

  • 4-4 ½ 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
  • ¾ cup milk
  • ¼ cup olive oil
  • 1 egg
  • ½ 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°F if you prefer to use a thermometer.
  • Brush top of baked bread with melted butter and let cool.

Notes

Flour variation: The amount of flour may vary by up to a cup depending on humidity and altitude. 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.
Roll option: Divide dough into 12–16 pieces, shape tightly, and bake after about 15 minutes for soft, golden rolls.
Freezer-friendly:
  • Freeze shaped dough before the final rise, then thaw 45 minutes before baking for fresh bread anytime.
  • To Bake: Place frozen dough in a cold oven, preheat to 350°F, and add 5–7 minutes to the baking time.

Nutrition

Serving: 1of 12 servingsCalories: 257kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 20mgSodium: 416mgPotassium: 95mgFiber: 2gSugar: 4gVitamin A: 107IUVitamin C: 0.02mgCalcium: 36mgIron: 3mg
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