Herb and Garlic Bread

Herb and garlic bread

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  • Total: 2 hrs 35 mins
  • Prep: 2 hrs
  • Cook: 35 mins
  • Yield: 1 Loaf (12 Servings)
Nutritional Guidelines (per serving)
58 Calories
3g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Loaf (12 Servings)
Amount per serving
Calories 58
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 122mg 5%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Protein 1g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Made with half a packet of recipe secrets savory herb with garlic, this recipe makes a delicious bread that tastes great and looks beautiful. The herb and garlic flavor are perfect for picnics, pasta dinners, and special occasions. Leftover slices also taste great when made into grilled cheese sandwiches.


  • 3/4 cup warm water (95 to 110 F)
  • 2 tsp. vegetable oil
  • 1-1/2 tsp. sugar
  • 1/2 packet Recipe Secrets Savory Herb With Garlic
  • 1-1/2 tsp. active dry yeast
  • 1-1/2 cups bread flour
  • 1 tbsp. melted butter

Steps to Make It

  1. In a medium bowl, mix together the water, oil, sugar, soup mix, and yeast. Mix in the flour, a half cup at a time. Turn dough out onto a floured surface or board and knead it for about 5 minutes. If the dough is too sticky, add more flour, a tablespoon at a time.

  2. Grease a medium bowl with shortening or butter. Put the dough in the bowl and turn it over so that the dough is greased on the top. Cover the bowl and let the dough rise in a warm, draft-free place for about 45 minutes or until it is doubled in size. Punch down the dough. Turn it out onto a floured surface or board and knead for about 3 minutes. Shape the dough into a round loaf. Grease a baking sheet. Put the round loaf on the sheet, cover it with a clean cloth, and allow it to rise for about 30 minutes in a warm, draft-free place or until doubled in size.

  3. Before putting the loaf in the oven, score the top with an x and brush on some melted butter. Bake at 350 F for 35 minutes or until it is golden brown. Remove the loaf from the pan and let it cool on a rack.


  • The vegetable oil in this recipe can be replaced with the same amount of olive oil, coconut oil, safflower oil, butter, or shortening. They all work well in bread recipes.
  • If you are having problems getting your bread to rise, try using bottled spring water. Water from the tap may contain chlorine which kills the yeast needed to make the bread rise. Also, avoid using water that has gone through a water softener. It may kill off the yeast, stopping the bread from rising.
  • You can use any type of sugar in this recipe. Coconut sugar and raw sugar can both replace the granulated sugar in this recipe.
  • You don't have to coat the loaf with melted butter if you don't have it on hand. You can whisk up some egg white and brush it onto the loaf to give the bread a shiny look.