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–+ servings

Garlic Herb French Bread

Teresa Ambra
This fabulous garlic bread is filled with lots of herbs and garlic then the top is spread with garlic butter that contains marjoram, thyme, parsley and basil. It's incredibly delicious and wonderful served with soup or your favorite Italian or pasta dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breads, Rolls and Muffins
Cuisine Italian
Servings 24
Calories 68 kcal

Ingredients
  

  • 2 1/2-2 3/4 cups bread flour
  • 1 tsp. thyme
  • 1 tsp. basil
  • 1 tsp. marjoram
  • 1 tbsp. parsley
  • 1 tbsp. minced garlic from a jar or about 4 cloves fresh garlic, minced
  • 1 tsp. sea salt
  • 1 tbsp. sugar
  • 1 pkg. Fleishmann’s active dry yeast or 2 ¼ tsp.
  • 1 cup hot water 120°
  • 3 tbsp. unsalted butter melted, or olive oil
  • 1/8 tsp. marjoram
  • 1 tsp. garlic powder
  • 1 tsp. parsley
  • 1/8 tsp. basil

Instructions
 

  • Combine 2 cups flour with salt, sugar, thyme, basil, marjoram, parsley, minced garlic and yeast.
  • Add hot water and beat until very well combined.
  • Beat in enough flour to make a soft but kneadable dough.
  • Knead 3-5 minutes.
  • Place in a greased bowl.
  • Grease top of dough.
  • Cover with a tea towel, and place in oven that has been heated for exactly one minute.
  • Turn off oven.
  • Let dough rise about 45 minutes.
  • Punch dough down and roll into a rectangle, or three smaller log shapes to braid.
  • Roll up or braid dough from long end.
  • Place on GREASED cookie sheet.
  • Heat oven for exactly one minute.
  • Turn off oven.
  • Allow bread to rise one more time for 30-45 minutes.
  • About 5 minutes before rising time ends, preheat oven to 400°.
  • (Leave bread in oven).
  • Bake 15-20 minutes.
  • While bread is baking, combine melted butter, 1/8 tsp. each of marjoram, basil, thyme, garlic powder and 1 tsp. parsley.
  • Brush top crust with melted butter mixture after removing from oven.
  • Allow to cool a few minutes before slicing down.

Notes

NOTE: I preheat the oven to 350° for exactly one minute, then turn it off. Then I put the bowl, covered with a tea towel that I have gotten wet with hot water, in the oven and I leave the oven light on. My oven gets all steamy and it rises in no time.
NOTE: I have tried using other brands of yeast, but they usually cause this bread to fall flat during the second rise time. Fleishmann’s is the best yeast to use.
NOTE: My oven usually cooks the bread in about 15 minutes from the time I begin preheating the oven. Each oven varies.
NOTE: Preparation time does not include time required to raise bread twice.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 68kcalCarbohydrates: 11gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 4mgSodium: 81mgPotassium: 23mgFiber: 0.4gSugar: 1gVitamin A: 50IUVitamin C: 0.8mgCalcium: 10mgIron: 0.7mg
Keyword bread
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