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Herbed Bread recipe

Herbed Bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Bread machine

This bread is packed full of flavour. It's made in the bread machine and is flavoured with garlic, onion, basil, dill, celery seeds and parsley. It's great with dinner or use as a sandwich bread.

35 people made this

IngredientsMakes: 1 loaf

  • 250ml warm water (45 degrees C)
  • 3 tablespoons dried skimmed milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons caster sugar
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried dill
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 tablespoons dried parsley
  • 410g bread flour
  • 2 1/4 teaspoons dried active baking yeast

MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min

  1. Place all ingredients in bread machine pan as recommended by your manufacturer. Select "Regular" or "White Bread" cycle and press start. Remove promptly after baking cycle is complete.

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Reviews & ratingsAverage global rating:(40)

Reviews in English (32)

by naples34102

I obviously wanted to give this a taste before I wrote my review and, *blush,* four slices later here I am. This bread is wonderful! I forgot to add the dry milk powder and that may just be one of the reasons why I liked this bread so much - dry milk powder helps to make a soft and fluffy bread, and I much prefer something sturdier, which this was. I noticed the reviews of this recipe run the gamut from its having too much flavor to not enough - I guess it depends not only on your taste buds but the herbs you use and how fresh they are (if they are on the brownish side definitely toss 'em!). I found it perfect with subtle, understated, well-balanced flavors. I used the French bread setting and got the sturdy, well-developed texture and crackly crust I wanted. I also reduced the sugar to 1 T. since I don't like much sweetness in my breads and to ensure it didn't over rise (which it still did a little bit so next time I'll use even less or none at all). Don't be put off by the title which could lead you to think this is a boldly flavored, GARLIC-y bread. It's not. Sure hope this recipe sees more activity, because it really is terrific.-08 Dec 2009


This bread is out of this world. However the recipe doesn't tell how to cook if using the bread machine on the Dough Setting and baking in the oven. Temperature? Length? Time to rise before baking? I use my best cooking knowledge and seemed to do okay.-24 Feb 2002


Good, but a little to herby tasting. I will leave out some of the other herbs next time and add a little more garlic. Good texture.-27 Mar 2001

Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.

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Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (105 degrees F/41 degrees C)
  • 6 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt
  • ¼ cup semolina flour
  • 2 teaspoons minced fresh rosemary (Optional)
  • 2 ¾ cups bread flour, divided
  • 1 teaspoon extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons minced fresh rosemary (Optional)
  • 1 teaspoon coarse sea salt, or to taste

Whisk yeast with warm water in a mixing bowl whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.

Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.

Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).

Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.

Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.

Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.

Preheat oven to 475 degrees F (245 degrees C).

Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.

Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme leaves

Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir chives, parsley, and thyme into batter. Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

How To Make Herbed Bread Dipping Oil


  • Be sure to use a good quality extra virgin olive oil for the best flavor.
  • You can use any combination of herbs that you prefer. Oregano or a pre-mixed Italian seasoning also work great. Some people like to add garlic and/or balsamic vinegar, as well.
  • Omit the crushed red pepper for a milder dipping oil.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Because this recipe uses dried spices, there really isn’t any prep work to do.


  1. Pour the olive oil into a small, shallow bowl. Using a shallow bowl or dish will help keep your herbs within reach without having to drench the bread trying to get them out of the bottom of a deeper bowl. You want just enough oil to add flavor and a bit of softening to your bread.
  2. Top with the dried herbs and red pepper flakes.


I like to leave the herbs on top, rather than mixing them in for presentation purposes. Swirl them around as you dip to get the most flavor in every bite.

Herbed Tomato Quick Bread

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A savory bread that comes together quickly using fresh tomatoes and basil. Perfect for using summer produce!

New year, new monthly recipe collection!

2017 brought us cakes.
2018 brought us muffins.

And 2019 will bring us BREAD.

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So when you think of quick bread, do you immediately think of sweet? Like banana bread, zucchini bread, apple bread, pumpkin bread&hellip Those sorts of flavors?

Well, knock it off! Savory deserves a spot in the quick bread limelight, even if it&rsquos just for a short time before we bring back sugar and sprinkles.

Today we&rsquore putting tomatoes, cheese, basil, and garlic into a bowl with some flour, eggs, milk, and OLIVE OIL to make my new favorite &ldquodinner bread&rdquo that will probably be taking the place of plain old dinner rolls at our next hosted meal.

I sort of modeled this bread after my grandmother&rsquos Parmesan parsley bread. While that bread uses yeast, it doesn&rsquot have any rise time, so it&rsquos pretty quick. But I wanted an actual quick bread that I could whip up in a bowl and be done with.

And I wanted to make it savory because the world of quick breads is definitely monopolized by sweetness.

This bread uses one large tomato and a hefty serving of fresh basil. The cheese is up to you, but I like cheddar because it&rsquos a strong flavor (mild or sharp, for sure). There&rsquos a little garlic in there to amp up the flavor, and olive oil brings all the moisture while also bringing a complementing flavor.

You can certainly use vegetable oil, but the olive oil really brings it home with this one. I urge you to use it!

This bread was a hit in our house, even with the infant and the toddler. The toddler, in fact, helped me make it, and one of my 2019 goals is to get him more involved in the kitchen with me.

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For now, I&rsquom filling measuring cups and spoons with the ingredients, handing them to him, and having him dump them into the bowl. A really BIG bowl so that his aim is pretty accurate and we reduce the possibility of him completely missing. So far, mostly good.

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I&rsquoll definitely be sharing things I learn along the way, but if I can cut down on the amount of flour all over our kitchen floor while I learn, I&rsquom open to hearing about those strategies!

For now, I&rsquom pretty proud of how much he helped me with this savory quick bread, and I&rsquom happy to report the texture and flavor turned out perfectly despite a few messes through the process.

Tomatoes, basil, garlic, cheese&hellip In bread?! That you don&rsquot have to knead? Definitely put this one on your next dinner menu. You and your guests will not be disappointed.

Making this Homemade Italian Bread

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This recipe for rustic Italian bread has the great taste of zesty herbs and is easy to make. I like to use fresh herbs for cooking when I make homemade bread. If you want to use dried herbs, just cut the amount in the ingredient list to 1/3. Dried herbs are much more concentrated.

All good bread recipes start with flour and yeast. I used an all purpose flour and rapid rise yeast.

One of the beauties of this bread is that it needs just a small amount of kneading and it will still rise and have a great texture. Add some flour to a cutting board so the bread won&rsquot stick.

Knead the dough until it is smooth and elastic&ndashjust a few minutes. Don&rsquot skip this step. Kneading the bread makes it light and airy. If you don&rsquot knead the dough, the bread will end up flat and touch (and HEAVY.)

Set the bread aside in a warm location. The dough needs to rise until it has doubled in size. This will take about 45 minutes.

I like to make my easy Italian bread recipe into a free form oval shaped loaf. No messing with bread pans and it can be made right on a baking sheet. My silicone mat is great for making bread.

To make a nice looking finished loaf, it also helps to cut some 1/4&Prime slits in the dough. This helps with cooking and gives the bread a decorative look when it is done.

You can also divide the bread batter and make it into smaller chunky loaves or even bread rolls. The recipe works equally well for any of them.

You do not even need to preheat the oven! The bread will rise a bit more as the oven heats up. You can also try making the bread in a cast iron Dutch oven to make it even more crusty.

The aroma of this authentic Italian bread recipe is so welcoming and warming when you step in the door. Do you know that many real estate agents recommend cooking homemade bread when you have an open house? This is the reason!

When the weather is cooler, I make bread all the time. It is the time of the year when home made soups are on our dinner menu and there is nothing quite like crusty bread to accompany a big bowl of soup. (Try this recipe for chicken pot pie soup. It&rsquos delish and goes so well with a crusty bread recipe!)

Adam and Joanne's Tips

  • Refrigerate or freeze leftover focaccia. Wrap it tightly in plastic wrap, then in foil. Keep in the refrigerator up to 2 days and in the freezer for about a month.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


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