Garlic-Herbed Bread

Whenever i make soup, I always serve it with some type of bread. So today, I plan to make a typical french bread – but with a twist!  I present to you: Garlic herbed bread!

 [Makes 1 Loaf]


  • 1 1/8 tsp active dry yeast
  • 1 1/8 cups warm water (40 to 45°C)
  • 1/2 Tbs sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 Tbs salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil leaves
  • 1 tsp finely chopped garlic

For the bread glaze:

  • 1 egg, slightly beaten
  • 1 tablespoon milk

In a large bowl, combine the 1 1/8 tsp of active dry yeast, 1 1/8 cups of warm water, and the 1/2 Tbs sugar. Stir with a spoon and allow it to sit for about  45 minutes.

Meanwhile, combine the 3 1/2 cups of all-purpose flour, 1/2 Tbs of salt, 1 tsp of garlic, 1/2 tsp of the dried oregano and basil leaves into another bowl. Set it aside to be used later on in the recipe.

After allowing the yeast to activate for 45 minutes, mix in 2 cups of the all puropse flour using a wooden spoon. Gradually keep mixing in the flour 1 Tbs at a time until the dough is compact enough to be managed by hand.

Knead the dough in a back and forth motion on a lightly floured surface until the dough is smooth and elastic. (about 5 minutes)

Place the dough into a greased bowl. turn the dough so that the grease covers the top of the dough. Cover with a damp cloth and allow it to rise for about 2 hours.

Allow the dough to rise in a warm place for an additional 2 hours.

 The dough has properly risen when it doubles in size, and indentation remains when touched.

Remove the dough from the bowl and punch it down onto a lightly floured surface. Divide the dough into two equal portions.

shape the loaf by tucking the sides of the dough into the centre and using your hands to flatten it gently. Once a basic shape is formed, use the palm of your hands to roll the dough into a longer and smoother loaf. Repeat this with the other half.

Allign the two dough portions along side each other and braid them together securing the end tips of the dough.

 Place the braided loaf onto a greased baking sheet. Allow it to rest covered for 30 minutes.

Preheat the oven to 200 degrees celcius. Meanwhile, beat the egg and 1 Tbs of milk in a small bowl, and set aside.

 Brush the top and sides of the loaf with the egg and milk mixture. Make 5 diagonal slashes across the top of the loaf with a serrated knife.


 Bake the loaf in the oven for 25 to 30 minutes, or until golden brown in color. Cool on a cooling rack.

Serve warm and Enjoy!


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