Soft herb bread, incredibly easy to make and perfect for those who want to try their hand at baking without complications. Soft, fragrant, and versatile, ideal for accompanying any dish.
The soft herb bread is one of those recipes that makes you want to knead dough right away, even if you’re not very experienced with yeast doughs. It’s simple, fragrant, and incredibly versatile: a soft bread, with a texture between a loaf and a baguette, perfect to serve at the table, to use for sandwiches, or to enjoy as it is. Its softness is what conquers at the first bite, together with the enveloping aroma of herbs that fills the kitchen from the very first minutes of baking.
I chose sage and rosemary, two classics that never fail, but you can customize the recipe using the herbs you prefer or have available: thyme, marjoram, oregano, or a Mediterranean mix. The dough is very simple and can be easily worked in a stand mixer, without complex techniques.
This bread is perfect for those who want to prepare a homemade bread without stress, achieving a result that seems straight from a bakery. Soft, tasty, and fragrant: a daily bread that’s always handy to have at home and pairs well with everything, from soups to salads, to cheese and vegetable boards.
In the FAQ section at the bottom of the recipe, I have answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
Other recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 259.82 (Kcal)
- Carbohydrates 44.92 (g) of which sugars 1.34 (g)
- Proteins 7.96 (g)
- Fat 5.91 (g) of which saturated 0.75 (g)of which unsaturated 0.01 (g)
- Fibers 1.67 (g)
- Sodium 486.92 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft Herb Bread
- 2 1/4 cups all-purpose flour
- 2 1/4 cups Manitoba flour
- 1 cup water
- 3 tbsps extra virgin olive oil
- 2 tsp salt
- 1/2 tsp dry yeast
- 1 tsp barley malt
- 2 tbsps herbs
Tools
- Stand Mixer
- Loaf Pan
- Rolling Pin
Soft Herb Bread Recipe
Begin the preparation of the soft herb bread by dissolving the yeast in the specified amount of water.
Let it rest for 5 minutes.
In the meantime, finely chop the herbs: choose the ones you like the most, I opted for sage and rosemary.
Add to the bowl with water and yeast the barley malt, EVO oil, flours, chopped herbs, and salt.
Mix in a stand mixer with a spiral hook at medium speed for 10 minutes.
Alternatively, by hand for 15 minutes.
Let it rise until doubled.
Take the risen dough: stretch it out with your hands and/or the rolling pin to form a rectangle.
Shape the bread: fold the lower half and close the corners, then do the same with the upper half.
Roll the dough to form a loaf and then seal the edges by pinching them with your fingers.
Transfer the loaf into a loaf pan lined with baking paper measuring 12 inches and let it rest for an hour.
After the resting time, make a central cut on the loaf with a bread razor or a knife.
All that’s left is to bake the soft herb bread: in a preheated static oven at 356°F (180°C) for 40-45 minutes.
If it darkens too much, cover it with a bit of foil.
Let it cool completely before slicing and serving.
Soft Herb Bread: Simple, Fragrant, Irresistible
This soft herb bread embodies everything that makes homemade bread special: simplicity, aroma, and a soft texture that remains pleasant even the next day. The aromatic herbs add character and every slice exudes that genuine taste that pairs well with both everyday dishes and more refined preparations. It’s a bread that lends itself to many interpretations, easily accommodating variations and integrating naturally into daily cooking.
Also try the Soft Chestnut Bread
FAQ (Questions and Answers)
How long does this bread stay soft?
If stored in a plastic bag or airtight container, it stays soft for 2-3 days.
Is it possible to freeze the herb bread?
Yes, you can freeze it once completely cooled. Slice it to defrost only the amount needed.
Can I use only all-purpose flour or only Manitoba?
The combination of the two flours ensures softness and structure. Using only one changes the texture slightly: only all-purpose makes the dough more delicate, only Manitoba more elastic and rustic.
Homemade Savory Yeast Breads for Snacks and Buffets
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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