This golden, glossy loaf is soft and fluffy inside with a fragrant garlic-herb crust. Fresh herbs and melted butter (or oil) are brushed on top before and after baking, giving it that irresistible savory aroma and shiny finish. Perfect for slicing thick for sandwiches, serving with soup, or tearing while still warm.
Description
A enriched white sandwich-style loaf flavored throughout with garlic and mixed herbs, then finished with a generous garlic-herb butter glaze. The crumb is tender and even, while the top stays soft and flavorful rather than crusty. It’s an easy yeasted bread that feels special enough for guests yet simple enough for everyday baking.
Ideal for beginners comfortable with basic yeast doughs.
Finished Size (approximate)
- Standard 9×5-inch (23×13 cm) loaf pan
- Weight: about 700–800 g
- Yields 10–12 generous slices
Ingredients
Dough
- 500 g bread flour or all-purpose flour
- 10 g salt
- 7 g instant yeast (or 21 g fresh yeast)
- 15 g sugar or honey (optional, for slight sweetness and browning)
- 300–320 ml lukewarm milk or water (or a mix)
- 40 g soft butter or olive oil
- 2–3 garlic cloves, finely minced or grated
- 2–3 tbsp mixed fresh herbs (parsley, chives, rosemary, thyme, oregano) or 1–1½ tbsp dried
Garlic-Herb Topping
- 40–50 g melted butter or olive oil
- 2 garlic cloves, minced
- 2–3 tbsp chopped fresh herbs (same mix as above)
- Pinch of salt
- Optional: pinch of chili flakes or grated Parmesan
Method
1. Make the dough
In a large bowl, mix flour, salt, yeast, and sugar. Add the lukewarm liquid, soft butter/oil, minced garlic, and herbs. Mix until a soft dough forms. Knead 8–10 minutes by hand or 6–7 minutes in a stand mixer until smooth and elastic.
The dough should be soft but not sticky. Add a little flour or liquid if needed.
2. First rise
Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (60–90 minutes).
3. Shape
Gently deflate the dough. Shape into a tight log and place seam-side down in a greased 9×5-inch loaf pan.
4. Second rise
Cover and proof until the dough crowns just above the rim of the pan (45–75 minutes).
5. Bake
Preheat oven to 190°C / 375°F.
Bake 30–35 minutes until deep golden and the internal temperature reaches 94–96°C / 200–205°F. If the top browns too quickly, tent with foil for the last 10 minutes.
6. Garlic-herb glaze
While the loaf is still hot, mix the melted butter/oil with minced garlic, chopped herbs, and a pinch of salt. Brush generously all over the top (and sides if you like). Let the loaf absorb the glaze for a few minutes, then remove from the pan and cool on a wire rack.
Tips & Variations
- Extra garlicky: Roast a whole head of garlic and mash it into the dough or the topping.
- Cheesy version: Add 50–80 g grated cheddar, mozzarella, or Parmesan to the dough.
- Make-ahead: After shaping, refrigerate the loaf overnight for the second rise; bake straight from the fridge (add 5–10 minutes).
- Freezer-friendly: Cool completely, wrap well, and freeze for up to 2 months. Refresh in a low oven.
- Herb swaps: Use only rosemary + thyme for a more rustic flavor, or add dill and chives for a fresher taste.
Serving Suggestions
Slice thick and serve warm with the extra garlic-herb oil for dipping, use for garlic bread toast, sandwiches, or alongside soups and salads. It’s also excellent the next day for grilled cheese.
Storage
Keep in a bread bag or airtight container at room temperature for 2–3 days. For longer storage, freeze slices.
This garlic herb loaf fills the kitchen with the most wonderful aroma and stays soft for days. Once you try the buttery herb topping, you’ll want to make it on repeat.
Happy baking! 🧄🌿🍞
