How to Make Herb Bread Recipes

If you want to learn how to make herb bread recipes, this can be done in several ways. One might consider simple garlic bread as “herb” bread. Even though I love garlic bread, when I am hungry for herb bread, I want more. It could be something just as simple but with a little more flavor. The hot herb bread recipe below is an example of this. It is made with a baked loaf of bread and then prepared with lots of flavor.


When you learn how to make herb bread recipes, you will find many common ways to do this. Probably, the most common is to add various herbs in with the flour. Quite often I will add different herbs which I like into basic recipes for breads, scones and biscuits. Garlic, rosemary, basil, oregano and dill are a few of my favorites. 

How to Make Herb Bread RecipesHow to Make Herb Bread Recipes

The other way I learned how to make herb bread recipes is by making a filling. After making dough, it is rolled, spread with the filling and then rolled up in “jelly roll” style. Sometimes different types of cheese are added to the filling creating a very tasty herb bread. For many years I have made bread in this fashion, often using frozen bread from the supermarket.

HOT HERB BREAD RECIPE

Learn how to make herb bread recipes starting out with an already made loaf of bread.

  • 1 Loaf Italian bread
  • ½ Cup softened butter
  • 1 Teaspoon parsley flakes
  • ¼ Teaspoon oregano
  • 1 Clove minced garlic
  • ¼ Teaspoon dried dill weed
  • Grated Parmesan cheese

Preheat oven to 400F degrees.

Cut bread into 1 inch slices leaving bottoms attached.

Combine butter, parsley, oregano, garlic and dill; spread mixture over slices.

Wrap loaf in foil leaving top open; sprinkle top with cheese and parsley.

Heat loaf for 10 minutes; serve hot out of the oven. Serves 8.


HOW TO MAKE HERB BREAD RECIPE with bacon seasoning

Herb Bread with Bacon SeasoningHerb Bread with Bacon Seasoning

When learning how to make herb bread recipes, some will have ingredients like bacon drippings for added flavor.

  • ¾ Cup warm milk (About 112F to 115F degrees)
  • 2 Tablespoons melted bacon fat
  • 2 Tablespoons sugar
  • 1 ½ Teaspoons salt
  • 1 Package dry yeast
  • ¼ Cup warm water (About 112F degrees)
  • 1 Egg
  • ¼ Cup chopped chives
  • 2 Tablespoons minced parsley
  • 1 Teaspoon crushed oregano
  • 3 to 3 ½ Cups flour

Heat milk, bacon fat, sugar and salt to steaming; cool to warm.

Sprinkle yeast over warm water in a large mixing bowl; stir until dissolved.

Add the warm milk mixture, egg, chives, parsley and oregano to the yeast bowl.

Stir 2 cups of the flour into the bowl beating until smooth; add enough flour to make a stiff dough.

Turn dough out onto a floured surface and knead until smooth and elastic about 10 minutes.

Place dough in a greased bowl turning to coat.

Cover bowl and let rise in a warm place until double in bulk about 1 to 1 ½ hours.

Punch dough down; shape into a round loaf and place in a greased 9 inch round pie plate.

Cover loaf and let rise about 30 minutes until doubled.

PREHEAT OVEN TO 400F degrees; bake for 10 minutes.

REDUCE HEAT TO 375F degrees; bake 20 to 25 minutes longer until bread is well browned.

Herb Bread with Bacon SeasoningHerb Bread with Bacon Seasoning

HEARTY PESTO BREAD RECIPE

Hearty Pesto Bread RecipeHearty Pesto Bread Recipe

Learn how to make herb bread recipes which are hearty and still have wonderful herb flavor.

Bread

  • 2 ½ TO 3 ½ Cups flour
  • ¾ Cup rolled oats
  • ½ Cup wheat germ
  • 1 to 3 teaspoons fresh chopped basil
  • 2 Teaspoons salt
  • 3 Packages dry yeast
  • 2 ¼ cups water
  • ¼ Cup vegetable oil
  • 2 Tablespoons honey
  • 2 Cups whole wheat flour
  • 1 Tablespoon cornmeal

Filling

  • ½ Cup softened butter
  • 2 to 4 tablespoons chopped fresh basil
  • 2 Tablespoons parsley flakes
  • 2 Teaspoons garlic powder
  • 2 Teaspoons chopped fresh chives


TO MAKE BREAD combine in a large bowl 1 ¼ cups flour, oats, wheat germ, basil, salt and yeast; blend well.

Heat water, oil and honey in a small saucepan until very warm (About `120 to 130F degrees).

Add the warm mixture to the flour mixture; beat 3 minutes on medium speed of mixer.

Stir in by hand whole wheat flour and 1 to 1 ¾ cups of remaining flour stirring until dough pulls away from the bowl.

On floured surface knead in remaining ¼ to ½ cup of flour until smooth and elastic about 10 minutes.

Place dough in a greased bowl; cover with plastic wrap and a clean kitchen towel.

Set bowl in a warm place and let rise until doubled in bulk about 1 hour.

Grease a large cookie sheet; sprinkle with cornmeal.

TO MAKE FILLING combine in a small bowl butter, basil, parsley, garlic powder and chives; blend well.

Punch down dough and knead lightly to remove air bubbles.

Divide dough in half; roll half to 15X12 inch rectangle.

Spread half of the filling mixture over dough to within 1 inch of edges.

Starting with 12 inch side roll up tightly; pinch edges firmly to seal.

Place seam side down over cornmeal on baking sheet; make 2 one inch diagonal slashes on top of loaf.

Repeat process with remaining half of dough and filling.

Cover and let rise in warm place until doubled about 45 to 60 minutes.

PREHEAT OVEN TO 375F degrees.

Uncover bread; bake 30 to 35 minutes until loaves sound hollow when tapped.

Remove from baking sheet and cool on rack; makes 2 loaves.

Hearty Pesto Bread RecipeHearty Pesto Bread Recipe

STUFFED GREEK BREAD RECIPE

Stuffed Greek Bread RecipeStuffed Greek Bread Recipe

Learn how to make herb bread recipes seasoned with ingredients from your favorite cuisines.

  • 1 Package (10 ounces) frozen chopped spinach thawed
  • 2 Packages dry yeast
  • 2 Teaspoons sugar
  • 2 2/3 Cups warm water (About 112F degrees)
  • 6 to 7 Cups flour
  • 2 Teaspoons salt
  • ¾ Cup mayonnaise
  • 2 Tablespoons dried oregano
  • 1 Tablespoon lemon juice
  • 2 Teaspoons dried thyme
  • 1 Teaspoon dried basil
  • 1 Clove minced garlic
  • ¾ Pound crumbled feta cheese
  • 1 ½ Cups shredded mozzarella cheese
  • ½ cup seeded chopped tomato
  • 1 Medium purple onion sliced
  • 20 Kalamata olives pitted and chopped
  • 1 Beaten egg

Cook spinach according to package directions; drain well and press between paper towels.

In a small bowl combine water, sugar and yeast; let stand 5 minutes to dissolve.

In a large mixing bowl combine 3 ¼ cups of flour, salt and yeast mixture.

Beat yeast mixture on medium speed of mixer until well blended.

Gradually stir in enough of remaining flour to make a soft dough.

Turn dough out onto a floured work surface; knead until smooth and elastic working in more flour if needed.

Place dough in greased bowl turning to coat; cover and let rise until double in bulk about 1 hour.

PREHEAT OVEN TO 400F degrees.

Punch down dough; cover and let rest 10 minutes; turn dough out onto floured surface and knead 4-5 times.

Roll dough into a 20 inch circle.

Combine mayonnaise, oregano, juice, thyme, basil and garlic; spread mixture over dough to within ½ inch of edge.

Spread Mayonnaise Mixture over DoughSpread Mayonnaise Mixture over Dough

Layer cheeses, tomato, onion, olives and spinach over the mayonnaise mixture.

Layer Dough with Feta CheeseLayer Dough with Feta Cheese
Layer Dough with Mozzarella CheeseLayer Dough with Mozzarella Cheese
Layer Dough with Onions and Kalamata OlivesLayer Dough with Onions and Kalamata Olives
Layer Dough with SpinachLayer Dough with Spinach

Fold each side of the dough over the filling overlapping edges 1 inch (Loaf should be in a square shape).

Fold Dough Over FillingFold Dough Over Filling
Fold Dough Over FillingFold Dough Over Filling
Fold Sides of DoughFold Sides of Dough
Fold Sides of Dough to Make SquareFold Sides of Dough to Make Square

Carefully place loaf (Seam side down) on a greased baking sheet; reshape into a ROUND loaf.

Reshape into Round LoafReshape into Round Loaf

Brush loaf with egg; cut 4 slits (3 inches long) in top of loaf; bake 35 minutes or until browned.

Brush Loaf with EggBrush Loaf with Egg
Cut Slits into LoafCut Slits into Loaf

NOTE: Loaf is hard but softens as it cools; serve warm.

Stuffed Greek Bread RecipeStuffed Greek Bread Recipe

PEPPER CHEESE BREAD RECIPE

Learn how to make herb bread recipes by starting with this easy no yeast recipe.

  • 2 ½ Cups flour
  • 1 Tablespoon sugar
  • 2 Teaspoons cracked black pepper
  • 1 Teaspoon baking powder
  • ¾ Teaspoon salt
  • ½ Teaspoon baking soda
  • 2 Beaten eggs
  • 1 Container (8 ounces) plain yogurt
  • 1 Cup shredded Cheddar cheese
  • ½ Cup vegetable oil
  • ¼ Cup thinly sliced green onion
  • ¼ Cup milk
  • 1 Tablespoon spicy brown mustard


Preheat oven to 350F degrees; lightly grease bottom of 9 inch loaf pan.

Combine first 6 ingredients in a large mixing bowl; make a well in the center.

Stir together eggs and next 6 ingredients; add to dry ingredients stirring just to moisten.

Pour batter into prepared loaf pan; bake 45 to 50 minutes until pick comes out clean.

Cool in pan 10 minutes; remove from pan and cool on rack for 1 hour.


PARMESIAN GARLIC BUBBLE BREAD RECIPE

If you are short on time, learn how to make herb bread recipes utilizing packaged products like hot roll mix.

  • 1 Package hot roll mix
  • 1 Cup warm water (120F degrees)
  • 2 Tablespoons softened butter
  • 1 Egg
  • ¼ melted butter
  • 2 Tablespoons grated Parmesan cheese
  • 4 Teaspoons sesame seeds
  • ½ Teaspoon garlic powder
  • 1 Tablespoon finely chopped fresh basil

Generously grease Bundt pan.

In a large bowl combine yeast from roll mix with flour mixture; blend well.

Add to the flour mixture 2 tablespoons butter and egg; stir until dough pulls away from sides of bowl.

Turn dough out onto lightly floured surface; with floured hands knead 5 minutes and shape into ball.

Cover dough with bowl and let rest 5 minutes.

Divide dough into 32 equal pieces; place half of pieces in prepared pan.

Drizzle pieces with 2 tablespoons melted butter and sprinkle with 1 tablespoon cheese.

On top of cheese sprinkle 2 teaspoons sesame seeds, ¼ teaspoon garlic powder and ½ tablespoon basil.

Top with remaining pieces of dough and remaining butter, cheese, seeds, garlic and basil.

Cover pan loosely with plastic wrap and then a clean towel; let rise until doubled in warm place.

PREHEAT OVEN to 375F degrees.

Uncover pan and bake 20 to 25 minutes until deep golden brown; invert on serving plate.


HERB LOAF RECIPE

Learn how to make herb bread recipes by combining all the herbs with the flour.

  • 1 ¼ to 1 ½ Cups flour
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • ½ Teaspoon dried dill weed
  • Pinch dried sage 
  • Pinch dried marjoram
  • 2 Teaspoons dry yeast
  • 1/3 Cup milk
  • 1/3 Cup water
  • 2 Teaspoons butter

In a large bowl combine ½ cup of the flour, sugar, salt, dill, sage and marjoram; add dry yeast.

In a saucepan combine milk water and butter; heat slowly to about 112F to 115F degrees.

Add warm liquid to dry mixture; beat about 2 minutes with mixer on medium speed.

Beat in enough of remaining flour to make a fairly stiff batter; cover with plastic.

Let mixture rise in a warm place about 45 minutes until doubled.

PREHEAT OVEN to 375F degrees; grease loaf pan.

Stir mixture down and beat vigorously; turn into prepared pan.

Bake 30 to 40 minutes until browned; remove from pan and cool.


BUTTERFLAKE HERB LOAF RECIPE

Butterflake Herb Loaf RecipeButterflake Herb Loaf Recipe

Learn how to make herb bread recipes like this which are a little different but delicious and flaky.

  • 2 Package dry yeast
  • ¼ Cup warm water
  • 1/3 Cup solid shortening
  • ¼ Cup sugar
  • 1 Tablespoon salt
  • 1 Cup hot scalded milk
  • 2 Eggs
  • 4 ½ to 5 Cups flour

Herb Butter

  • ½ Cup softened butter
  • ½ Teaspoon caraway seeds
  • ½ Teaspoon dried sweet basil
  • ½ Teaspoon grated onion
  • ¼ Teaspoon dried oregano
  • ½ Teaspoon cayenne pepper
  • 1 Clove minced garlic

Egg Glaze

  • 1 Egg yolk 
  • 2 Tablespoons milk
  • Poppy seeds or sesame seeds for top


Sprinkle yeast over warm water and let stand to soften.

Combine in large mixing bowl the shortening, sugar, salt and hot milk.

Stir hot mixture to blend; let stand to lukewarm about 112F to 115F degrees.

Blend softened yeast and eggs into warm mixture; gradually add in enough of the flour to make a stiff dough.

Turn dough out onto a floured surface; knead 2 to 4 minutes.

Place dough into greased bowl turning to coat.

Cover and place in a warm place until doubled in bulk about 1 ½ hours.

TO MIX HERB BUTTER combine and blend butter, caraway, basil, onion, oregano, cayenne and garlic.

Roll half of the dough on floured surface to about 1/8 inch thickness; cut into 5 inch rounds with can lid.

Use a 5 Inch Round Lid to Measure Cut OutsUse a 5 Inch Round Lid to Measure Cut Outs
Cut Out 5 Inch CircleCut Out 5 Inch Circle

Spread each round with herb butter; fold each round in half and place on a lightly grease cookie sheet.

Spread Each Round with the Herb ButterSpread Each Round with the Herb Butter
Fold Round in HalfFold Round in Half

NOTE: Place the first half round on cookie sheet at one end The ROUNDED SIDE toward the end. Place the next half round ¾ of the way covering the previous half round. Continue making rounds, spreading, folding and placing to make a rectangular loaf.

Place Folded Round on Baking SheetPlace Folded Round on Baking Sheet
Place the Next Round 3/4 of the Way Covering the Previous RoundPlace the Next Round 3/4 of the Way Covering the Previous Round
Continue Making Rounds Until You Have a Complete LoafContinue Making Rounds Until You Have a Complete Loaf

Place loaf in a warm place to rise about 30 to 45 minutes. 

PREHEAT OVEN TO 350F degrees.

Beat egg yolk and milk together and brush over loaf; sprinkle with seeds.

Bake about 20 to 25 minutes; best served warm.

Butterflake Herb Loaf RecipeButterflake Herb Loaf Recipe
› Herb

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