There's something incredibly satisfying about baking your own bread, and this Rustic Herb-Infused Bread is the perfect recipe to start with. Infused with fragrant herbs, it adds a delightful aroma and flavor to any meal. Perfect for beginners and seasoned bakers alike!
The backbone of any bread is, of course, flour. We use all-purpose flour here for its versatility and availability. Sugar helps to feed the yeast, giving the bread its rise. Speaking of yeast, you'll want active dry yeast for this recipe, which is easy to work with and reliable. A bit of salt balances out the flavors, making sure the herbs don't overpower. The trio of dried rosemary, thyme, and oregano gives the bread its signature herbal aroma and taste. Olive oil adds a subtle richness, while warm water (at about 110°F) is the magic ingredient that gets the yeast going.
This bread pairs beautifully with creamy soups, like a roasted tomato bisque or a hearty chicken stew. It's also wonderful as a base for bruschetta — just add some fresh tomatoes, basil, and a drizzle of balsamic glaze. Or keep it simple with a spread of butter or olive oil.
Start by mixing 4 cups of all-purpose flour, 1 tablespoon of sugar, and 1 tablespoon of salt in a large bowl. Add 1 tablespoon each of dried rosemary, thyme, and oregano to the mix. This blend of herbs is what sets this bread apart, giving it that rustic, homemade feel.
In a separate small bowl, dissolve a 1/4-ounce packet of active dry yeast into 1 1/2 cups of warm water. The water should feel like a warm bath — not too hot, or you'll risk killing the yeast. Pour this yeast mixture into the dry ingredients, and add 2 tablespoons of olive oil. Stir until it begins to form a dough.
Transfer the dough onto a floured surface. Now it's time to knead! Work the dough for about 10 minutes until it's smooth and elastic. This part is a bit of a workout, but it's worth it. You’ll know it’s ready when it springs back when you poke it.
Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot. It should double in size, which usually takes about an hour. This is a great time to clean up or start prepping the next part of your meal.
Once risen, punch down the dough to release any air bubbles and shape it into a loaf. Place the loaf on a greased baking sheet, cover it again, and let it rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Finally, bake the bread for 30-35 minutes. You'll know it's done when it sounds hollow when tapped. Let it cool on a wire rack before slicing into it — this helps the texture settle perfectly.
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