Garlic Herb Braided Bread Recipe

Introduction

Garlic Herb Braided Bread is a beautiful and flavorful loaf that’s perfect for impressing guests or elevating your weeknight meals. This soft, aromatic bread combines garlic, herbs, and parmesan for a deliciously savory taste. Baking this stunning braided bread at home is simpler than you might think, and the result is truly rewarding.

Ingredients

• 3 cups all-purpose or bread flour
• 2¼ tsp active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar
• 3–4 cloves garlic, minced or roasted
• 1 tbsp dried mixed herbs (oregano, thyme, basil) or 2 tbsp fresh
• ½ cup grated parmesan cheese
• 1 tbsp melted butter (for brushing)
• Optional add-ins:
  • ¼ tsp red pepper flakes
  • 2 tbsp shredded mozzarella
  • 1 tbsp fresh parsley for garnish

Instructions

1. Step 1: In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
2. Step 2: Stir in olive oil, garlic, herbs, salt, and 2½ cups of flour. Mix until a soft, shaggy dough forms. Gradually add remaining flour as needed.
3. Step 3: Knead dough by hand or with a mixer for 6–8 minutes. Add parmesan halfway through kneading.
4. Step 4: Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).
5. Step 5: Punch down dough and divide into 3 equal parts. Roll into 14–16 inch ropes and braid. Tuck ends underneath and place on parchment-lined baking sheet.
6. Step 6: Cover loosely and let rise again for 30–40 minutes.
7. Step 7: Preheat oven to 375°F (190°C). Brush loaf with melted butter. Add optional toppings like red pepper flakes or mozzarella if desired.
8. Step 8: Bake 25–30 minutes until golden and fragrant. Let cool slightly before slicing.

Tips & Variations

• Use fresh herbs for a brighter flavor or adjust herbs based on your preference.
• Try adding a pinch of red pepper flakes into the dough for a subtle heat.
• For a cheesy twist, sprinkle shredded mozzarella on top before baking.
• Brush the bread with garlic butter after baking for an extra rich finish.

Storage

Store the braided bread in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in a warm oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2¼ teaspoons and mix it directly with the flour, skipping the proofing step with water and sugar.

How can I make this bread dairy-free?

Omit the parmesan cheese and use a dairy-free butter alternative for brushing. You can add nutritional yeast for a cheesy flavor without dairy.

Garlic Herb Braided Bread Recipe

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★★★★★

4.5 from 81 reviews

This Garlic Herb Braided Bread combines fragrant roasted garlic, a blend of mixed herbs, and savory parmesan cheese for a stunning loaf that’s as delicious as it looks. Soft on the inside with a golden, buttery crust, this braided bread makes a perfect centerpiece for any meal or a flavorful snack. Baking this beautiful loaf from scratch requires simple ingredients and straightforward steps, resulting in a bakery-quality bread with a homemade touch.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 loaf (serves about 8) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups all-purpose or bread flour
• 2¼ tsp active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp sugar
• 3–4 cloves garlic, minced or roasted
• 1 tbsp dried mixed herbs (oregano, thyme, basil) or 2 tbsp fresh
• ½ cup grated parmesan cheese
• 1 tbsp melted butter (for brushing)

Optional Add-ins

• ¼ tsp red pepper flakes
• 2 tbsp shredded mozzarella
• 1 tbsp fresh parsley for garnish

Instructions

1. Activate yeast: In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy, indicating the yeast is active.
2. Mix dough: Stir in olive oil, garlic, herbs, salt, and 2½ cups of flour into the yeast mixture. Mix until a soft, shaggy dough forms, then gradually add the remaining flour as needed to form a workable dough.
3. Knead dough: Knead the dough by hand or with a mixer for 6–8 minutes. Add the grated parmesan cheese halfway through kneading to evenly incorporate it into the dough.
4. First rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
5. Shape and braid: Punch down the risen dough and divide it into three equal parts. Roll each into 14–16 inch ropes and braid them together. Tuck the ends underneath the loaf and place it on a parchment-lined baking sheet.
6. Second rise: Cover the braided loaf loosely and let it rise again for 30–40 minutes until puffy.
7. Prepare to bake: Preheat the oven to 375°F (190°C). Brush the loaf with melted butter and add any optional toppings like red pepper flakes or shredded mozzarella.
8. Bake: Bake the bread for 25–30 minutes until golden and fragrant. Remove from oven and let cool slightly before slicing and serving.

Notes

• You can use either all-purpose flour or bread flour, but bread flour will give the loaf a chewier texture.
• Roasting garlic before adding gives a sweeter, milder flavor; minced raw garlic offers a sharper taste.
• Ensure the water is warm but not hot to avoid killing the yeast.
• Adding parmesan cheese inside the dough enhances the bread’s savory depth.
• Optional toppings like red pepper flakes add a subtle heat, and mozzarella gives a melty cheesy layer.
• This bread pairs beautifully with soups, salads, or as a standalone snack with butter or dipping oil.
• Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Keywords: garlic bread, braided bread, homemade bread, herb bread, parmesan bread, flavorful bread, easy bread recipe