Best fresh herb bread recipe

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Do you guys like a homemade bread? Well my family and I love it! At least once a month, I make bread!! We just love homemade bread, because it makes the whole house smell heavenly and it’s sooooo tasty, especially while it’s still warm.

I must admit that, I didn’t plan on posting this recipe today. But when I posted the fresh herb bread picture last week on Instagram, everyone kept asking me for the recipe, thus why I decided to post it today.This is by far the best fresh herb bread EVER!!! So good, easy, fluffy, moist and very versatile. The dough is cut into rolls after rising and then rolled into a a cheesy herbed olive oil mixture.Instead of using fresh chives and parsley, you can use:

  • fresh basil and Mozzarella cheese or
  • Mediterranean herbs (oregano, rosemary, thyme etc.), Parmesan/ feta cheese and sun dried tomatoes or
  • ham or pork belly & sauteed onions/ leek. The list goes on! Let your fantasy be the limit!

You can have this bread for breakfast, as a snack or to compliment your main course. Some of my favorite combinations include: meatballs in tomato sauce, chicken mozzarella casserole or eggplant in tomato sauce and feta cheese.

So if you’re looking for a bread recipe which is perfect for a grill party or just want to make your house smell delicious, then you should give this easy peasy herb bread recipe a try.


Best fresh herb bread recipe

Yield: 10 Servings
Prep Time: 30 min
Rising Time: at least 40 min
Bake Time: 30 min @ 200 °C (400 °F)

You’ll need

For the dough:

430 g (15.2 oz/ approx: 3 2/3 cups) plain flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons olive oil
250 ml (8.5 fl.oz/ 1 cup) lukewarm water
2,5 teaspoons dry yeast (1 package of dry yeast (7 g/ 0.25 oz))

For herb – cheese mixture:

– 60 ml (2 fl.oz/ 1/4 cup) olive oil
– 110 g (3.9 oz/1 cup) mild grated cheese
– ½ teaspoon salt
– 3 garlic cloves
– 4 tablespoons chopped fresh parsley
– 3 tablespoons finely chopped fresh chives

You’ll also need:

– 2 bowls (1 glass bowl)
– a parchment paper
– spring-form cake tin/ bread pan or any cake tin of your choice
– oil to grease the bowl and cake tin
– a cutting board
– a hand mixer, optional
– silicone pastry mat/ cutting board
– max 2 tablespoons flour to dust the working surface
– 2 spoons
– clean kitchen towel

Best fresh herb bread recipe step-by-step photo instructions

Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you’re using a Bundt pan or bread pan, line the pan with parchment paper.

Make the dough:

Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 15 minutes.Meanwhile combine the flour and salt in the glass bowl. After 15 minutes pour the the yeast mixture to the flour – salt mixture.Using a hand mixer with dough hooks or your hands mix well. Add oil and knead until you have a smooth dough.Remove the dough from the bowl, grease the bowl and put it back. Cover with a kitchen towel and put the dough in a warm place and let it rise for 40 minutes or until it has doubled in size.

NOTE:

  • If you’re using your hands and the dough is too sticky, just pour a small amount of oil in your hands and oil them.
  • Pour few drops of oil on the dough,so that it will not dry out.
  • I always pre-heat the oven to 50 °C (122 °F), when it’s cold in the house, put the glass bowl with the dough in the oven, close the door and switch off the oven and let it rise.

For herb – cheese mixture:

In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you’re using ungrated cheese.In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt.Preheat the oven to 200 ° C (400 °F), with both top and bottom heat.

Cut rolls and bake:

Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you’ll have a nicely fluffy bread.Cut the baguette roll into approximately 10 equal rolls. Cut the roll in the middle first, it makes it easier to cut the rest of the rolls.Roll each dough roll in the cheese mixture. Arrange all the rolls in the cake form in the circular form.NOTE: If you have some herb -cheese mixture remaining, just sprinkle it on top.

Bake for 30 minutes or until nicely golden brown.Remove the bread from the cake tin by going around the edges with a knife to release it from the ring.

This bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen towel, so that it will stay moist.

More bread recipes

Best fresh herb bread recipe

This is by far the best fresh herb bread EVER!!! So good, easy, fluffy, moist and very versatile. The dough is cut into rolls after rising and then rolled into a cheesy herbed olive oil mixture. 
Prep Time30 mins
Cook Time30 mins
Rising Time at least40 mins
Total Time1 hr 40 mins
Course: Breakfast, Side Dish, Snack
Cuisine: Italian
Keyword: BBQ, Garlic bread, herbed bread, homemade bread, how to, Italian herb bread
Servings: 10 servings
Author: Ester from esterkocht.com

Ingredients

for the dough

  • 430 g (15.2 oz/ 3 2/3 cups) plain flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 250 ml (8.5 fl.oz/ 1 cup) lukewarm water
  • 2,5 teaspoons dry yeast (1 package of dry yeast (7 g/ 0.25 oz))
  • 2 tablepoons flour (to dust the working surface)

For herb - cheese mixture

  • 60 ml (2 fl.oz/ 1/4 cup) olive oil
  • 110 g (3.9 oz/ 1 cup) grated cheese mild
  • 1/2 teaspoon salt
  • 3 garlic cloves
  • 4 tablespoons fresh parsley chopped
  • 3 tablespoons fresh chives finely chopped

Instructions

  • Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you're using a Bundt pan or bread pan, line the pan with parchment paper. Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 15 minutes.
  • Meanwhile combine the flour and salt in the glass bowl. After 15 minutes pour the the yeast mixture to the flour - salt mixture. Using a hand mixer with dough hooks or your hands mix well. Add oil and knead until you have a smooth dough. Remove the dough from the bowl, grease the bowl and put it back. Cover with a kitchen towel and put the dough in a warm place and let it rise for 40 minutes or until it has doubled in size.
  • In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you're using ungrated cheese. In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt. Preheat the oven to 200 ° C (400 ° F)  with both top and bottom heat.
  • Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread. Cut the baguette roll into approximately 10 equal rolls. Roll each dough roll in the cheese mixture. Arrange all the rolls in the cake form in the circular form. Bake for 30 minutes or until nicely golden brown. Remove the bread from the cake tin by going around the edges with a knife to release it from the ring.

Notes

  1. If you're using your hands and the dough is too sticky, just pour a small amount of oil in your hands and oil them. Pour few drops of oil on the dough before covering it, so that it will not dry out.
  2.  I always pre-heat the oven to 50 °C (122 °F), when it's cold in the house, put the glass bowl with the dough in the oven, close the door and switch off the oven and let it rise.
  3. Cut the roll in the middle first, it makes it easier to cut equal rolls. If you have herb -cheese mixture left, just sprinkle it on top on the bread in the cake tin.

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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27 Comments

  1. The bread looks amazing!

  2. Oh I definitely will be trying this recipe !!

  3. Wow! This looks yummy and I love all the herbs you used so I’m definitely going to give it a try! Thanks for sharing

  4. Wow, this looks amazing! I will be trying this very soon!

  5. Yummy. Can’t wait to try it. Love the pictures

  6. This looks super yummy and flavorful! I can’t wait to try it out!

  7. Looks lovely! It would go great with our families salad night!

  8. This recipe looks so delicious I think I may have to do a grocery store run and try it out tonight! Thank you so much for sharing 🤗

  9. Wow! Looks amazing! Cooking can always be a work of art, and this bread looks delicious!

  10. this dish has everything I love in one loaf of bread! So flipping yummy!

  11. Yum, this looks so delicious!! You did such a great job and have an art for presentation!

  12. Yum, I just pinned this great recipe. Happy Fall, Kippi

  13. Such an incredibly detailed recipe! I’ve been baking bread for a ehile now but have yet to try my hand at flavoured breads. Looks delicious!

  14. Oh my gosh this looks incredible. I bet it smells amazing! We go camping a lot and I bet this recipe would work well in a dutch oven on the campfire. I’ve never been any good at making bread – mine always ends up rock hard or undercooked. I’m going to give this a try and hopefully have bene luck 🙂

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