If you've ever wanted to fill your kitchen with the irresistible aroma of freshly baked bread combined with the earthy scent of herbs, this Savory Herb Bread is just for you. With a perfectly chewy texture and bursts of herbaceous flavor, it's the kind of bread that makes any meal feel special.
The base of our bread is all-purpose flour, which provides structure and a balanced texture. Use a quality flour for the best results. Salt enhances the flavors, while a touch of sugar helps activate the yeast. Speaking of yeast, active dry yeast is key for making the dough rise, giving the bread its light, airy texture.
Warm water at just the right temperature (110°F) helps activate the yeast without killing it. Olive oil adds moisture and a subtle flavor, creating a tender crumb. The standout flavors come from fresh savory and mixed herbs like rosemary and thyme, adding aromatic depth. Finally, shredded cheese like cheddar or gruyère melts into the bread, adding richness and a slight tang.
This bread pairs beautifully with creamy soups like tomato bisque or mushroom soup. It's also a great side for roasted chicken or beef. For breakfast, toast a slice and top with avocado and a poached egg for a savory start to your day.
Start by gathering all your ingredients and equipment — a large mixing bowl, loaf pan, and a floured surface for kneading. In your bowl, combine the flour, salt, and sugar. Make a little well in the center, which will help when you add the wet ingredients.
In a small bowl or measuring cup, dissolve the yeast in the warm water. Let it sit for about 5 minutes until it’s nice and foamy. Pour this yeast mixture and the olive oil into the well you created in the dry ingredients. Mix everything together until it forms a shaggy dough.
Transfer the dough to your floured surface. Now, it’s time to knead! Work the dough for about 10 minutes until it becomes smooth and elastic. This is a great arm workout and quite therapeutic.
Sprinkle in the chopped savory and mixed herbs, working them into the dough until evenly distributed. Shape the dough into a ball and place it in an oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for about an hour, or until it’s doubled in size. This is when the magic happens.
While waiting, preheat your oven to 375°F (190°C). Once the dough has risen, gently punch it down to release any air. Knead in the shredded cheese, ensuring it’s evenly mixed throughout.
Shape the dough into a loaf and place it in a greased loaf pan. Cover it again and let it rise for another 30 minutes. It should look puffy and ready for the oven.
Bake the loaf for 30-35 minutes. When it’s done, it should sound hollow when tapped. Let it cool on a wire rack before slicing. This is the hardest part — waiting!