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Herb Bread Recipe

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Herb bread

You can, of course, buy a delicious culinary herb bread in any supermarket. However, the homemade version is an absolute highlight. Fresh from the oven, lukewarm herb bread is simply unbeatable for dinner, at barbecues, or as a snack in between.

Recipe Herb bread

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Variant 2: Greek-style herb bread
Depending on your taste, a grated clove of garlic can also be added to the dough. By adding finely chopped herbs (rosemary and thyme are excellent here), you get very close to the Greek flair. A good red wine and feta cubes as well as olives go particularly well with this bread.

Variant 3: Farmer-style herb bread
For this, a little butter, some cracked black pepper and sage, as well as a handful of chopped, dried tomatoes are added to the herb bread. This herb bread tastes excellent as a side dish to fish, meat, and minced meat pans and can be used very well for dipping.

Tip: the herb bread turns out really well if you give it the resting time. Whether you use dry yeast or fresh yeast is rather irrelevant, but merely a matter of taste. Anyone who moistens the dough with a little water before it goes into the oven will get a particularly crispy crust. If the bread is to be particularly airy, place a small, ovenproof container with water in the oven next to the herb bread.

Photo by Janine, meinhaushalt.at

Also read: Bread stays fresh longer

Ingredients

Preparation

  1. The flour is put into a bowl and a small well is pressed into the middle of the mound of flour with the back of the hand.

  2. The fresh yeast is crumbled into it here and the sugar is sprinkled on top.

  3. Now the lukewarm water is added.

  4. Now the salt is added and the dough can be kneaded.

  5. At first it is recommended to pre-knead the yeast dough with a hand mixer (dough hooks).

  6. However, to ensure the dough turns out well, you should continue working it by hand later.

  7. To do this, dust your hands and the work surface with flour and work the dough in well.

  8. After the procedure, put the dough back into the mixing bowl, cover it with a kitchen paper or a tea towel, and let it rest for half an hour.

  9. After the resting time, the dough is kneaded well again and cut into 2-3 pieces.

  10. These pieces are lightly rolled out with a rolling pin into roughly equally sized flatbreads and placed on a baking sheet lined with baking paper.

  11. With the end of a fork, even shallow holes are pricked into the dough so the herb bread can bake evenly.

  12. Now the dough may rest for another 30 minutes.

  13. Afterwards, brush the dough with room-temperature herb butter or optionally garlic butter before placing the baking tray in the preheated oven at approx. 200° Celsius top and bottom heat.

  14. After about 20-25 minutes the herb bread is fully baked.

  15. With a light 'knock test'

  16. you can tell whether the bread is fully baked.

  17. If the bread sounds hollow, then it's good; if it doesn't, it needs to go back into the oven for a little while.

  18. For an extra degree of browning, simply let the herb bread brown further in the turned-off oven using the residual heat.

Tips & Notes

The water should be pleasantly warm so that your fingers feel comfortable in the water bath. It must be neither boiling hot nor too cold; otherwise the yeast cannot work and the yeast dough will not rise. The herb bread will turn out really well if you allow it the resting time. Whether you use dry yeast or fresh yeast is largely irrelevant and a matter of taste. If you moisten the dough with a little water before going into the oven, you will get an especially crispy crust. If you want the bread to be particularly light, place a small ovenproof dish of water in the oven alongside the herb bread.

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