herb bread

Rustic Garlic Parmesan Herb Bread is a savory artisan style bread that anyone can make. This delicious and fragrant bread is the perfect complement to any meal. Enjoy!

Rustic Garlic Parmesan Herb Bread

yeast

sugar

water

salt

rosemary

basil

oregano

garlic

all-purpose flour

parmesan cheese

olive oil

butter

In a large mixing bowl, add yeast, sugar, and water. Stir in salt, rosemary, basil, oregano, and garlic.

Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn&#x27;t stick to your hands.

Transfer to a lightly greased mixing bowl, cover,  and let rise until double in size, about 1 hour.

Preheat an oven to 375 degrees Fahrenheit. Drizzle a baking sheet with olive oil.

Divide the dough in half and shape into two separate round loaves. Place loaves onto the prepared baking sheet. Let rise another 15 to 20 minutes.

Top each loaf with 1/2 tablespoon butter.

Bake in the 375 degree oven for 18-20 minutes, until golden brown.

https://embed.mediavine.com/videos/lwnftlrrkud0vjy0y6dr

This Italian Herb infused Keto Bread is absolutely delicious, holds together well, and it's super easy to make. The flavor and texture make this bread a great complement for so many meals!

Italian Herb Keto Bread – No Eggy Taste Low Carb Bread

almond flour

Tbsp coconut flour

Tbsp unflavored protein isolate

unsalted butter (softened)

½ tsp baking powder

full-fat cream cheese (softened)

eggs (room temperature)

tsp rosemary

thyme

tsp parsley

garlic powder (or garlic

Preheat the oven to 375°F/ 180°C.

In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it&#039;s a smooth consistency.

Add the dried herbs to the mixture and mix it until well incorporated.

Add the eggs one by one and continue mixing the batter until it&#039;s smooth.

Incorporate the almond flour, coconut flour, unflavored protein isolate the egg mixture.

Transfer the dough mixture into a greased 8.5 x 4.5-inch loaf pan.

Bake for about 45-50 minutes until it gets a nice golden-brown color.

Get ready to experience the ultimate flavor explosion with this no-knead Herb Bread! Fresh rosemary, thyme, and garlic give this bread a tantalizing aroma and taste that will have your mouth watering. And the best part? It&#039;s a cinch to make, with minimal effort and hands-on time. Just mix, let sit overnight, and bake for a flavorful masterpiece that pairs perfectly with a cozy bowl of soup. Don&#039;t wait – try this amazing bread now!

Herb Bread

1-1/2 tablespoons finely chopped fresh thyme ((or 1 tsp dried))

black pepper

instant yeast

honey

water ((Note 3))

white, all-purpose flour

fine sea salt

olive oil, (separated)

sea salt,

YEAST: In a large bowl, whisk together 2 tsp. minced garlic, 1½ tbsp. finely chopped rosemary, 1½ tbsp. finely chopped thyme, 2 tsp. yeast, 2 tsp. honey, and 1½ (350g) warm water.Let the mixture sit for 5 minutes. It should look creamy or foamy after this time. If it doesn&#39;t, your yeast may be dead or the water may have been too hot. In this case, you will need to start again with fresh yeast and water that is not too hot or cold.

DOUGH PREP: Once you have confirmed that the yeast is active, add 3 cups (445 grams) flour on top of the yeast mixture in the bowl. Then add 1-3/4 tsp salt on top of the flour.Use a strong silicone spatula to stir the mixture until a shaggy dough forms with no dry streaks of flour. The dough should be sticky and wet. If it is too dry, add a touch more water. If it is too wet, add a touch more flour. Drizzle 1 tsp. olive oil evenly over the dough. Then cover the bowl fully with plastic wrap.

REST DOUGH: Leave the dough covered at room temperature (around 70°F or 21°C) for a minimum of 10 hours and a maximum of 18 hours.Leave the dough on the counter, free of draft. After the dough has risen for the desired amount of time, it should have more than doubled in size and be covered in small bubbles. It is now ready to be shaped and baked.

PREP TO BAKE: Preheat the oven to 450°F (230°C). Place the oven rack in the center of the oven. Place a 5.5-quart cast iron pot in the oven and heat it for 30 minutes before baking the bread.

SHAPE: Sprinkle 1 tablespoon of flour on a clean work surface. Scrape all of the dough out of the bowl onto the flour using a spatula. Sprinkle 1 more tablespoon of flour on top of the dough.Use the spatula or a dough scraper to gently fold the sides of the dough inwards, making a total of 6 folds, to form a rough ball shape. Do not knead the dough; the ball does not need to be perfect.Set out a large piece of parchment paper (See Note 4) next to the dough ball. Use the spatula or dough scraper to gently transfer the ball to the parchment paper, flipping it upside down so that the seam sides are down and touching the paper. Slide the ball to the middle of the paper and press in the sides to gently shape it into a rough ball. (Optional: If you have a lamé, score the top of the dough ball 3-5 times using the tool.)

BAKE: Working quickly, carefully pull the preheated pot from the oven, remove the lid, and lift the parchment paper with the dough ball up and into the pot. Drizzle the top of the bread with remaining 1 tbsp. olive oil and a light sprinkle of sea salt flakes if using. Cover the pot with the lid and bake for 30 minutes.After 30 minutes, keep the pot in the oven, but remove the lid and continue to bake for an additional 12-20 minutes, or until the bread sounds hollow when tapped in the middle and is a deep golden brown on top.

COOL: After the bread has finished baking, carefully remove it from the pot, holding the sides of the parchment paper. Slide the bread off the paper and onto a wire cooling rack. Let the bread cool for 30 minutes. During this time, the steam from the bread will continue to cook it (See Note 5).Once the bread has cooled for 30 minutes, transfer it to a cutting board. Use a very sharp serrated knife to cut the bread. It is difficult to cut through the bottom crust without a sharp knife.

STORAGE: On the first day, leave the bread out, uncovered, with the cut side down on a cutting board. This helps to keep the crust crisp without drying out the inside of the bread. After the first day, store the bread in an airtight container or bag. The bread may lose some of its crispy texture when stored this way, but it will still be delicious when toasted. To enjoy the bread after it has been stored, simply toast it as desired. The bread will taste great even if it has lost some of its original crispiness.

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Rustic Garlic Parmesan Herb Bread

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Herb Bread

Top 3 herb bread recipes from across the web

The most viewed herb bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rustic Garlic Parmesan Herb Bread

Italian Herb Keto Bread – No Eggy T...

Herb Bread

The most viewed herb bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine