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.
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.
Learn how to make herb bread recipes starting out with an already made loaf of bread.
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.
When learning how to make herb bread recipes, some will have ingredients like bacon drippings for added flavor.
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.
Learn how to make herb bread recipes which are hearty and still have wonderful herb flavor.
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.
Learn how to make herb bread recipes seasoned with ingredients from your favorite cuisines.
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.
Layer cheeses, tomato, onion, olives and spinach over the mayonnaise mixture.
Fold each side of the dough over the filling overlapping edges 1 inch (Loaf should be in a square shape).
Carefully place loaf (Seam side down) on a greased baking sheet; reshape into a ROUND loaf.
Brush loaf with egg; cut 4 slits (3 inches long) in top of loaf; bake 35 minutes or until browned.
NOTE: Loaf is hard but softens as it cools; serve warm.
Learn how to make herb bread recipes by starting with this easy no yeast recipe.
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.
If you are short on time, learn how to make herb bread recipes utilizing packaged products like hot roll mix.
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.
Learn how to make herb bread recipes by combining all the herbs with the flour.
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.
Learn how to make herb bread recipes like this which are a little different but delicious and flaky.
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.
Spread each round with herb butter; fold each round in half and place on a lightly grease cookie sheet.
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 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.