Best 2 Garden Herb Loaf Recipes
**Garden Herb Loaf: A Burst of Freshness in Every Bite**
Experience the vibrant flavors of spring with our delightful Garden Herb Loaf. This savory bread is a symphony of aromatic herbs, perfectly blended to create a taste sensation that will tantalize your palate. Each slice bursts with the freshness of basil, thyme, oregano, and parsley, while the soft, fluffy texture provides a comforting and satisfying base. Indulge in this culinary masterpiece as a hearty breakfast toast, a flavorful sandwich bread, or a delectable side dish to any meal.
**Recipes Included:**
1. **Classic Garden Herb Loaf:** Discover the timeless recipe for a classic Garden Herb Loaf, where the perfect balance of herbs creates a harmonious flavor profile.
2. **Sun-Dried Tomato and Herb Loaf:** Elevate your loaf with the addition of sun-dried tomatoes, adding a tangy sweetness and a pop of vibrant color.
3. **Cheesy Herb Loaf:** Take your loaf to the next level by incorporating a generous amount of shredded cheese, resulting in a gooey, irresistibly cheesy bread that will be the star of any gathering.
4. **Garlic and Herb Loaf:** Transform your loaf into a savory garlic lover's delight with the inclusion of roasted garlic, creating a rich and aromatic bread that is perfect for garlic bread lovers.
5. **Rosemary and Herb Loaf:** Experience the distinct flavor of rosemary in this variation, where the herb's distinctive aroma and taste take center stage.
6. **Lemon and Herb Loaf:** Infuse your loaf with the bright and refreshing flavors of lemon zest and herbs, resulting in a zesty and invigorating bread that will awaken your senses.
7. **Quick and Easy Herb Loaf:** For those short on time, this recipe offers a simplified version of the Garden Herb Loaf, using dried herbs and a quicker preparation method, without compromising on flavor.
Embark on a culinary adventure and explore the diverse flavors of the Garden Herb Loaf and its variations. With its versatility and irresistible taste, this bread is sure to become a staple in your kitchen and a favorite among friends and family.
GARDEN HERB LOAF
This bread draws raves whenever I make it! It is a family favorite!
Provided by Theresa Malone
Categories Bread Yeast Bread Recipes
Time 1h50m
Yield 20
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.
- Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.
- Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23 g, Cholesterol 17.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 203.1 mg, Sugar 2.4 g
GARDEN HERB LOAF
I wanted something different than the usual wheat bread, so I made this recipe with half wheat and half white flour and I am so glad I did. The best part is shaping the bread. I was scared to at first, but it actually turned out to be very simple and fun! The herbs give this bread such a tasty and unique flavor! **Also I didn't use rapid rise yeast, so I had to let the dough rise a lot longer then said here. About an hour for each time**
Provided by superblondieno2
Categories Breads
Time 1h35m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
- Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F); stir into dry ingredients.
- Stir in egg and enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
- Cover; let rest on floured surface 10 minutes.
- Divide dough into 3 equal pieces.
- Roll each piece to 30-inch rope.
- Braid ropes; pinch ends to seal.
- Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
- Place on greased baking sheet.
- Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
- Bake at 375°F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
- Melt remaining butter; brush over loaf.
- If desired, sprinkle with additional marjoram, thyme, and rosemary.
- Remove from sheet; let cool on wire rack.
Nutrition Facts : Calories 2712.2, Fat 75, SaturatedFat 43.1, Cholesterol 389.7, Sodium 4076.9, Carbohydrate 434.7, Fiber 17.1, Sugar 39.6, Protein 70.1
Tips:
- Use fresh herbs: For the best flavor, be sure to use the freshest herbs you can find. You can buy them at the grocery store, or even better, grow your own in a garden or windowsill container.
- Don't overmix the batter: Overmixing can make the bread tough. Stir just until the ingredients are combined.
- Bake the bread at a high temperature: This will help to create a crispy crust and a light, fluffy interior.
- Let the bread cool before slicing: This will help to prevent the bread from crumbling.
- Store the bread in an airtight container: This will help to keep the bread fresh for up to 3 days.
Conclusion:
Garden herb loaf is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up fresh herbs from your garden, and it makes a wonderful addition to any meal. Whether you serve it as a side dish, a snack, or a sandwich bread, this bread is sure to be a hit.
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