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Garlic and Herb Bread

Garlic and Herb Bread

  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Sandy Speer

Sandy Speer

This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
34

naples34102

12/9/2009

I obviously wanted to give this a taste before I wrote my review and, *blush,* four slices later here I am. This bread is wonderful! I forgot to add the dry milk powder and that may just be one of the reasons why I liked this bread so much - dry milk powder helps to make a soft and fluffy bread, and I much prefer something sturdier, which this was. I noticed the reviews of this recipe run the gamut from its having too much flavor to not enough - I guess it depends not only on your taste buds but the herbs you use and how fresh they are (if they are on the brownish side definitely toss 'em!). I found it perfect with subtle, understated, well-balanced flavors. I used the French bread setting and got the sturdy, well-developed texture and crackly crust I wanted. I also reduced the sugar to 1 T. since I don't like much sweetness in my breads and to ensure it didn't over rise (which it still did a little bit so next time I'll use even less or none at all). Don't be put off by the title which could lead you to think this is a boldly flavored, GARLIC-y bread. It's not. Sure hope this recipe sees more activity, because it really is terrific.

JEANETTEZ
28

JEANETTEZ

5/13/2003

This bread is out of this world. However the recipe doesn't tell how to cook if using the bread machine on the Dough Setting and baking in the oven. Temperature? Length? Time to rise before baking? I use my best cooking knowledge and seemed to do okay.

SCRAPBOOK ROSIE
25

SCRAPBOOK ROSIE

4/14/2003

Good, but a little to herby tasting. I will leave out some of the other herbs next time and add a little more garlic. Good texture.

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