Garlic Herb Bread is a tasty braided loaf that is infused with herbs and full of savory garlic flavor. Serve this as a side along with your meal or alone as a filling snack.
Today’s recipe reminds me of my college days when, after school, I would often stop by the mall to visit the bakeshop that is right at the mall entrance. I would grab a long piece of garlic herb bread which will then be packed in a paper bag, and off to home, I go.
I always feel so fancy then, holding this long, delicious bread peeking thru the brown paper bag as I sit in the jeepney with other people with weary faces, tired from the long day of work.
As for me, I was excited. I was bringing home my favorite garlic herb bread, and even if I was tired from school, my eyes sparkled in anticipation of the warm, savory bite.
While I love a good, sweet bread like the Austrian Buchteln ( Sweet Yeast Rolls) or these mini cinnamon rolls, I also have this affinity towards savory bread. I love it especially when it is flavored with garlic and is buttery.
This Garlic Herb Bread is definitely packed with garlic flavor, and the combination of the herbs adds an element of freshness to the bread. Because of that, it is a guarantee that every slice of this lovely braided bread is tasty and satisfying.
The bread dough is a simple and straightforward recipe that is kneaded by hand. Again, like I always say, it seems so intimidating to make bread at first, but after trying it for the first time, you will be more and more confident doing it, and soon you will begin to enjoy the kneading process (especially kneading by hand).
When I first tried kneading by hand, my arms were so sore and a good 15 minutes was not enough for my dough to be ready. But after the second or third time, I began to enjoy kneading by hand and I really fell in love with the process of bread making.
The dough is kneaded adequately if:
- It turns from sticky and shaggy to smooth, elastic and slightly tacky.
- When you poke your finger into the dough, the hollow quickly fills up, as if fighting back to your touch.
- The dough can stretch thinly and translucent when you stretch a portion with your fingers.
Enjoy this recipe! I have included step by step photos of the process after the recipe card, so if you would like more guidance, just keep scrolling.
Love bread? Also, try:
- Milk Bread
- Soft and Buttery Sugar Buns
- Chocolate Croissants
- Cream Cheese Croissants
- Cream Cheese Brioche
Garlic Herb Bread
Garlic Herb Bread is a tasty braided loaf infused with herbs and full of garlic flavor.
Ingredients
- 4 to 4 1/2 cups all purpose flour
- 3 tbsp sugar
- 2 pack active dry yeast 4 and 1/2 tsp
- 2 tsp dried basil
- 3/4 tsp dried rosemary
- 3/4 tsp garlic powder
- 1 1/2 tsp salt
- 3/4 cup milk
- 1/2 cup water
- 1/4 cup butter cubed
- 1 large egg
- 1 tbsp butter melted
Instructions
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In a large mixing bowl, combine 1 and 1/2 cups flour, sugar, yeast and the seasonings. In a small saucepan, heat milk, water, and the cubed butter until the mixture reaches 120 F.
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Add the warm liquid mixture to the dry ingredients. Mix everything using a wooden spoon until the powders are moistened. Add egg and mix until smooth. Add the remaining flour sparingly until you form a soft dough. The dough should clean the sides of the bowl. You may not need the entire remaining amount.
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On a floured board, knead the dough until it is smooth and can stretch thinly, about 4-6 minutes. Let the dough rest for ten minutes then divide into three portions. Shape each portion into a 15-inch rope.
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Place the ropes on a baking sheet that is lined with parchment paper and braid. Tuck the ends under and cover with plastic. Let rise for 25 minutes, or until doubled in size.
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Preheat oven to 375 F. Bake the braid for 20-25 minutes or until golden. Remove from oven and brush with melted butter.
Recipe Notes
Adapted from Taste of Home
Garlic Herb Bread: The Process
In a large mixing bowl, combine flour, sugar, yeast and the seasonings.
In a small saucepan, heat milk, water, and the cubed butter until the mixture reaches 120 F.
Add the warm liquid mixture to the dry ingredients. Mix everything using a wooden spoon until the powders are moistened.
Add egg and mix until smooth.
Add the remaining flour sparingly until you form a soft dough. The dough should clean the sides of the bowl. You may not need the whole remaining amount.
On a floured board, knead the dough until it is smooth and can stretch thinly, about 4-6 minutes.
Let the dough rest for ten minutes then divide into three portions. Shape each portion into a 15-inch rope.
Place the ropes on a baking sheet that is lined with parchment paper and braid.
Tuck the ends under and cover with plastic. Let rise for 25 minutes, or until doubled in size.
Preheat oven to 375 F. Bake the braid for 20-25 minutes or until golden. Remove from oven and brush with melted butter.
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