New recipes

Herb bread recipe

Herb bread recipe

  • Recipes
  • Dish type
  • Bread
  • Bread machine

This loaf is flavoured with dried oregano and basil and is delicious with tomato-pasta dishes, soup or as a base for garlic bread. The dough is mixed in a bread machine but is baked in the oven.

23 people made this

IngredientsServes: 15

  • 295ml warm water (45 degrees C)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 450g bread flour
  • 1 tablespoon dried active yeast
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds, toasted

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time.
  3. When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking tray that has been well greased with olive oil. Cover with a clean, damp tea towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 200 degrees C.
  4. In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
  5. Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.

Recently viewed

Reviews & ratingsAverage global rating:(25)

Reviews in English (20)

lovely soft loaf with so much flavor i am going to make this again-16 Apr 2015

Very nice loaf. Soft and flavourful. Will make again!-24 Oct 2014


I made this for an authentic Italian meal at school. It was a hit with the kids, I also made the Italian Butter on this site. Love the crusty outside and soft inside.-28 Oct 2002

Herb Bread with Biga

An overnight starter (the biga) gives this bread great depth of flavor. The bread is tender and packed with herbs and onion. It makes excellent toasted sandwiches or savory filled panini.


  • 1/2 cup (113g) water
  • 3/8 cup (39g) pumpernickel flour
  • 1/2 cup (62g) King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon instant or active dry yeast
  • all of the biga
  • 3/4 cup (170g) water
  • 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
  • 1 tablespoon (14g) sugar
  • 3/4 teaspoon instant or active dry yeast
  • 1 tablespoon (14g) olive oil
  • 1 teaspoon (6g) salt
  • 2 1/4 to 2 1/2 cups (269g to 298g) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons chopped fresh herbs of your choice (rosemary, chives, thyme, dill)
  • 1/2 cup (64g) chopped sweet onion


For the biga: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a small bowl, combine all of the ingredients, cover, and let sit on the counter for 8 to 12 hours.

For the dough: In a large mixing bowl, combine the biga with the remaining dough ingredients except for the onion. Mix until the dough comes together, then knead for 6 to 8 minutes, until the dough smooths out and becomes elastic. Knead in the onions. If using a bread machine, remove the dough at the end of the kneading cycle.

Place the dough in a greased bowl, cover, and let rise for 45 minutes. Remove the dough the dough from the bowl, deflate it and fold it in thirds. Turn it over, and place back in the bowl. Let rise for another 45 minutes.

After the rise, deflate the dough and shape it into a pan loaf, or a boule.

For a pan loaf, place in a greased 8 1/2" x 4 1/2" pan. For a boule, place in a bowl lined with a floured tea towel.

Let the dough rise until it's 1" above the rim of the loaf pan, or has almost doubled in size.

While the bread rises, preheat the oven to 350°F for pan loaves, or 425°F with a pizza stone in it for a boule.

When the loaf has risen, slash the top and bake the pan loaf for 35 to 40 minutes, or turn the boule out onto the stone and slash the top. Bake for the boule for 35 minutes, until the center reads 200°F when measured with a digital thermometer.

Bread Machine – Italian Herb Bread

This bread machine Italian herb bread creates a great tasting Italian-style sandwich bread. It is perfect for Italian-themed sandwiches such as chicken parmesan sandwiches, porchetta sandwiches, meatball sandwiches and mozzarella, tomato & basil sandwiches (also known as Caprese sandwiches). You can also use this Italian herb bread as an appetizer and dip it in olive oil. Or use it with cold cuts if you want to add some Italian flair to your child’s regular “boring” sandwich lunches. Or toast this bread and slather it with butter! There are many ways to enjoy this delicious homemade bread.

Bread Machine Italian Herb Bread (with Herb Topping)

Since this Italian herb bread recipe is done in a bread machine, it is simple & easy to make. It should take you only 5 minutes or so to prepare and then you let the bread machine do the rest of the work. For more great recipes, please visit Bread Dad’s main Bread Machine Recipes section. Bread Dad also has a printable and “pin-able” recipe at the bottom of the page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. Thanks!

Key Ingredient – Italian Herb Seasoning

As an Amazon associate, we earn from qualifying purchases. At no extra charge to you, we may receive a small commission if you buy items via the links below.

Ingredients – Bread Machine – Italian Herb Bread

  • 1 1/2 Cups – Milk (lukewarm)
  • 6 Tablespoons – Unsalted Butter (sliced & softened)
  • 4 Cups – Bread Flour
  • 1 1/2 Teaspoons – Salt
  • 2 Tablespoons – White Granulated Sugar
  • 1 1/2 Tablespoons – Italian Herbs Seasoning
  • 1 Teaspoon – Onion Powder (optional)
  • 1 1/2 Teaspoons – Bread Machine Yeast

Servings – Roughly 12 slices

  • Equipment required for this recipe – Measuring cup & spoons, flexible spatula, oven mitts, cooling rack… and of course, a bread machine! If you are missing anything, visit Amazon’s baking equipment or bread machine cookbook sections.

Optional – Sprinkle Italian Herbs on Top of Dough after Final Kneading

Instructions – Bread Machine – Italian Herb Bread

  • Bread Machine settings – 2 pound loaf, light color and “basic” bread setting
  • Make sure the bread machine is unplugged and remove the bread pan from the bread machine.
  • Pour the milk into the bread pan and then add the other ingredients (including the Italian herb seasoning). Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together).
  • Place the bread pan back in the bread machine and plug in the bread machine.

If you like this recipe, please leave a comment below and give us a 5 star rating. Your comments help us to improve our recipe instructions. Moreover, it is always great to hear from someone who has enjoyed our recipes!

Reference Sources

Tips – Bread Machine – Italian Herb Bread

  • The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
  • If you want to make a classic oval-shaped Italian bread (and not the usual bread machine “block” shaped bread) , you should visit the page for our delicious Bread Machine Italian Bread recipe. It is a slightly more advanced recipe where the dough is made in a bread machine but baked in an oven.
  • Optional – I like adding 1 teaspoon of onion powder to this recipe in order to add extra flavor to the bread. However, this is purely optional and you can omit the onion powder if your family wouldn’t like a very mild onion flavor in their bread.
  • Optional – For a more “authentic” herb bread appearance, I like to sprinkle an extra 1/2 teaspoon of Italian herb seasoning on top of the dough after the FINAL kneading cycle and before the baking cycle commences. I always wear oven mitts when opening the bread machine because it may be hot. Also people should not put their hands inside a bread machine for safety reasons. Read your bread machine manual in order to see how to do this step properly with your specific bread machine.
  • If you try to substitute garlic powder for the onion powder called for in this recipe, this recipe will not work as well. Garlic inhibits yeast growth and your bread will have trouble rising properly.
  • Italian seasoning is often made from the following herbs basil, marjoram, oregano, rosemary, sage and thyme. You can find bottles of dried Italian herb seasoning in the supermarket. Or you can concoct your own mixture out of your favorite dried Italian herbs. If you want to learn more about Italian seasoning, you should read this Wikipedia page.
  • If you are growing these herbs at home, you can make your own fresh Italian seasoning. This Italian herb bread will taste even better if you add your own home grown ingredients!
  • Some bakers like to make a little indent on top of the flour (like a crater in the top of a flour volcano) in order to hold the yeast. This will prevent the yeast from falling into the milk & activating prematurely (until the bread machine starts).
  • Do not place the salt on top of the yeast (as the salt can kill the yeast or limit the yeast’s growth) when adding the dry ingredients into the bread pan. You can use the yeast “indent” method (see bullet point above) to keep the salt & yeast separate until the bread machine starts to mix the ingredients. Place the yeast in the indent and place the salt away from the yeast on one of the sides of the bread pan.
  • Do not use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
  • If you liked this Italian dish, you should also try our recipes for pizza, calzones, Italian bread (oven-baked), breadsticks, garlic bread, etc.
  • If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (i.e. using right bread machine settings), using the correct amount of an ingredient (i.e. accidentally adding a teaspoon when a tablespoon is called for), using the correct ingredients (i.e. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Don’t “wing” things with recipes.
  • If you start substituting ingredients (i.e. different types of flour), you are experimenting and should not expect similar results to the recipe shown above. You can expect some successes but more potential disappointments when you start to experiment with recipes.
  • Be aware that some bread recipes may differ slightly between different types of bread machines. Therefore, please read your bread machine manufacturer’s instructions for basic bread recipes (i.e. white bread or whole wheat bread) as these are more likely to work on your individual bread machine.
  • If you haven’t used your bread machine in a long time, please buy some new bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast may not be viable if it has been sitting in your pantry for years.
  • You can visit our instructional videos section if you want to watch videos in order to learn about common bread machine problems & solutions, etc.
  • Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
  • For more easy bread machine recipes (i.e. white bread, whole wheat bread, banana bread, pizza dough & cornbread), please visit Bread Dad’s section on Bread Machine Recipes. Or if you want even more bread machine recipes, you should visit Bread Dad’s section covering popular Bread Machine Cookbooks.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

2016 Quick Bread of the Month Series

Cranberry Cider Quick Bread Chocolate Chip Banana Bread Guinness Irish Soda Bread
Chocolate Buttermilk Quick Bread Cinnamon Streusel Rhubarb Bread Candied Grapefruit Quick Bread
Italian Herb Tomato Bread Blueberry Pie Quick Bread Apple Bread wth Cinnamon Crumble
Nutella Pumpkin Bread Bacon Cheddar Chive Bread Lemon Poppy Quick Bread

This savory bread recipe also makes a wonderful accompaniment to a salad for a lighter meal.

Make it healthier by switching out half of the white flour with whole wheat flour. Sift the flour with a sifter or strainer before you add it to the mix though. It helps to lighten up the texture of bread or muffins made with whole wheat flour.

You can change the herbs to suit your taste and the meal you are serving.

It would be wonderful with basil and oregano instead of tarragon and caraway. Serve it with anything Italian.

The herbs don’t just add flavor to the bread. Each is quite healthy on it’s own too and adds great nutritional value to this bread recipe.

You can also try different cheeses. Stronger cheeses will add a more pronounced cheese flavor to the bread, but try your favorites and see what you like.

Artisan Herb Bread Braid #BreadBakers

Artisan Herb Bread Braid. Wheat and barley flour laced with fresh parsley, thyme, rosemary, garlic and lemon zest.

Welcome to another fun addition of Bread Bakers!

Everyone loves pretty braided bread.
You can intertwine ropes of dough to create a culinary showpiece!

Strands of sweet dough can brushed with cocoa, cinnamon and sugar or fruit.
Savory bread can sport hot oils made from chilies, garlic butters and of course, herbs.
No special skills are required. If you can braid hair or rope, you can make braided bread. I like to use 4 strands for my loaf.

I start by dividing the dough into 4 equal pieces. Each piece gets hand rolled and stretched to about 18 inches in length.
It works best to pinch 4 ends together to form a base.
Start with the strand farthest to your right. Overlap the third strand.
Next, cross the second strand over what is now the third one. That is the beginning of a standard braid.
To incorporate number 4, the one on your far left, overlap it with what is now number 2 and continue braiding back and forth to the end. Pinch remaining tail ends together. Tuck pinched ends underneath.
Bake at for about 25 minutes until browned and hollow sounding when tapped.
Brush with oil about last 5 minutes of bake time or immediately after you take the braid out of the oven.
Cool on rack. Pull apart when almost cool or completely cooled.

I prefer and use Bob’s Red Mill Artisan Bread Flour and Red Star Premium Yeast. This is just a recommendation not a paid endorsement. All purpose flour and bread flour may be used. Any dry active yeast or instant yeast may be used according to their package directions.

  • 3/4 cup warm water (95 to 110 F)
  • 2 tsp. vegetable oil
  • 1-1/2 tsp. sugar
  • 1/2 packet Recipe Secrets Savory Herb With Garlic
  • 1-1/2 tsp. active dry yeast
  • 1-1/2 cups bread flour
  • 1 tbsp. melted butter

In a medium bowl, mix together the water, oil, sugar, soup mix, and yeast. Mix in the flour, a half cup at a time. Turn dough out onto a floured surface or board and knead it for about 5 minutes. If the dough is too sticky, add more flour, a tablespoon at a time.

Grease a medium bowl with shortening or butter. Put the dough in the bowl and turn it over so that the dough is greased on the top. Cover the bowl and let the dough rise in a warm, draft-free place for about 45 minutes or until it is doubled in size. Punch down the dough. Turn it out onto a floured surface or board and knead for about 3 minutes. Shape the dough into a round loaf. Grease a baking sheet. Put the round loaf on the sheet, cover it with a clean cloth, and allow it to rise for about 30 minutes in a warm, draft-free place or until doubled in size.

Before putting the loaf in the oven, score the top with an x and brush on some melted butter. Bake at 350 F for 35 minutes or until it is golden brown. Remove the loaf from the pan and let it cool on a rack.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Olive Oil & Italian Herb Dutch Oven Bread

Deliciously simple, this moist artisan-style bread requires no mixers or kneading, just a little time and a Dutch oven!


  • 3 cups All-purpose Flour, Plus More For Dusting
  • 3 Tablespoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Italian Seasoning Blend
  • ½ teaspoons Active Dry Yeast
  • ½ cups Olive Oil Plus 2 Teaspoons
  • 1 cup Warm Water
  • 2 teaspoons Cornmeal


In a large bowl, whisk together the flour, sugar, salt, Italian seasoning and yeast. Add the 1/2 cup olive oil and the warm water and mix with a wooden spoon or spatula until all the flour has been mixed in and a loose dough forms. Cover the bowl with plastic wrap, and set it on the counter for at least 8-10 hours (or overnight).

Once the risen dough is ready (it will look puffy and bubbly), preheat the oven to 450°F. Once the oven has preheated, place an uncovered Dutch oven pot in the oven for 30-40 minutes. Meanwhile, remove the dough from the bowl with floured hands, and set it on a lightly floured surface. Use your hands to shape the dough into a round ball, and let it rest while the Dutch oven is in the 450°F oven.

Once the Dutch oven has been in the 450°F for 30-40 minutes, remove it from the oven. Drizzle 1 teaspoon of olive oil in the bottom of the pan, and sprinkle with 1 teaspoon of cornmeal. Carefully place the dough ball in the Dutch oven, and make three or four cuts in the top of it with a sharp knife. Drizzle the dough with the remaining teaspoon of olive oil, sprinkle with the remaining 1 teaspoon cornmeal, and place the lid on the Dutch oven pot.

Return to the oven and bake, covered, for 30-35 minutes at 450°F. After 30-35 minutes, remove the lid from the Dutch oven and continue baking for about 10 more minutes, until the bread is golden brown. Remove the pot from the oven. Remove the bread from the Dutch oven and let it cool completely before enjoying!

Other Related Recipes

In conclusion, after you learned how to make Homemade Herb Bread check other diary recipes at our website:

Above all, a delicious and easy Cream Cheese (Chocolate) will make your day unforgettable with generously spread wholegrain bagel.

As you already saw it, it is very versatile sweet spread and you can even use it as a fruit dip.

Finally, stay tuned as we are planning to show you our simple step by step recipes which are updated frequently. Moreover, we focus on the healthy recipes only. No doubt, this exactly matches our strategy as well as our promise to our customers is “Best recipes for busy families”.

Certainly, all the best recipes for busy families have been thoroughly tested by us. In conclusion, we have to confess: we only recommend recipes and kitchen appliances that we use and like.