Garlic Herb Braided Bread Recipe
Introduction
This Garlic Herb Braided Bread is a fragrant, flavorful loaf perfect for sharing. Soft on the inside with a golden crust, it combines garlic, herbs, and cheese for a delicious homemade treat.
Ingredients
- 3 cups all-purpose or bread flour
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp sugar
- 3–4 cloves garlic, minced or roasted
- 1 tbsp dried mixed herbs (oregano, thyme, basil) or 2 tbsp fresh
- ½ cup grated parmesan cheese
- 1 tbsp melted butter (for brushing)
- ¼ tsp red pepper flakes
- 2 tbsp shredded mozzarella
- 1 tbsp fresh parsley for garnish
Instructions
- Step 1: In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Step 2: Stir in olive oil, garlic, herbs, salt, and 2½ cups of flour. Mix until a soft, shaggy dough forms. Gradually add remaining flour as needed.
- Step 3: Knead dough by hand or with a mixer for 6–8 minutes, adding parmesan cheese halfway through kneading.
- Step 4: Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Step 5: Punch down dough and divide into 3 equal parts. Roll each into 14–16 inch ropes and braid them. Tuck the ends underneath and place on a parchment-lined baking sheet.
- Step 6: Cover loosely and let rise again for 30–40 minutes.
- Step 7: Preheat oven to 375°F (190°C). Brush the loaf with melted butter and sprinkle with red pepper flakes and shredded mozzarella if using.
- Step 8: Bake for 25–30 minutes until golden brown and fragrant. Let cool slightly before slicing and garnish with fresh parsley.
Tips & Variations
- Use roasted garlic for a sweeter, milder garlic flavor in the bread.
- Substitute dried herbs with fresh for a brighter taste, doubling the quantity for best results.
- Add a sprinkle of cracked black pepper or rosemary on top before baking for extra aroma.
- For a cheesy twist, mix shredded mozzarella into the dough along with parmesan.
Storage
Store leftover bread in an airtight container or wrapped in foil at room temperature for up to 2 days. To keep it longer, freeze wrapped tightly for up to 3 months. Reheat in a warm oven (350°F) for 10 minutes to regain freshness and crisp crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this bread without a mixer?
Yes, kneading by hand works well. It may take a little longer, around 8–10 minutes, until the dough is smooth and elastic.
What if my yeast doesn’t foam?
If the yeast doesn’t foam, your water might be too hot or cold, or the yeast could be expired. Make sure to use warm water around 110°F and fresh yeast for best results.
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Garlic Herb Braided Bread Recipe
- Total Time: 2 hours 35 minutes
- Yield: 1 braided loaf (serves 8-10) 1x
Description
This Garlic Herb Braided Bread is a flavorful homemade bread featuring a braided loaf infused with garlic, mixed herbs, and parmesan cheese. Perfectly soft on the inside with a golden crust, it’s ideal as a savory side for meals or a delicious snack on its own. The bread is enriched with olive oil and topped with melted butter and mozzarella for extra flavor and a beautiful finish.
Ingredients
Dough Ingredients
- 3 cups all-purpose or bread flour
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp sugar
- 3–4 cloves garlic, minced or roasted
- 1 tbsp dried mixed herbs (oregano, thyme, basil) or 2 tbsp fresh herbs
- ½ cup grated parmesan cheese
Topping Ingredients
- 1 tbsp melted butter (for brushing)
- ¼ tsp red pepper flakes
- 2 tbsp shredded mozzarella cheese
- 1 tbsp fresh parsley (for garnish)
Instructions
- Activate the yeast: In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the dough: Stir in olive oil, minced or roasted garlic, herbs, salt, and 2½ cups of flour into the yeast mixture. Mix until a soft, shaggy dough forms. Gradually add the remaining flour as needed to reach the right consistency.
- Knead the dough: Knead the dough by hand or with a mixer fitted with a dough hook for 6–8 minutes, incorporating the parmesan cheese halfway through the kneading process to evenly distribute the flavor.
- First rise: Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the loaf: Punch down the risen dough to release air. Divide it into three equal parts. Roll each part into 14–16 inch ropes and braid them together. Tuck the ends underneath and place the braided loaf on a parchment-lined baking sheet.
- Second rise: Cover the loaf loosely and let it rise again for 30–40 minutes until puffy.
- Prepare for baking: Preheat the oven to 375°F (190°C). Brush the loaf generously with melted butter. Sprinkle with the red pepper flakes and shredded mozzarella cheese for added flavor and a beautiful crust.
- Bake the bread: Bake the braided loaf in the preheated oven for 25–30 minutes, or until the bread is golden brown and fragrant.
- Cool and serve: Remove the bread from the oven and let it cool slightly on a wire rack before garnishing with fresh parsley and slicing to serve.
Notes
- You can substitute fresh herbs for dried if available; double the quantity as fresh herbs are less concentrated.
- For a milder garlic flavor, roast the garlic cloves before adding to the dough.
- Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
- The red pepper flakes add a subtle heat, but feel free to omit or adjust according to your taste.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
- This recipe can be doubled to make two loaves if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Garlic Herb Braided Bread, Homemade Bread, Italian Bread, Garlic Bread, Herb Bread, Parmesan Bread, Braided Bread Recipe
