This Herbed Garlic Bread recipe is super easy to make as does not contain yeast, and therefor has no kneading or rising time involved. Every slice is packed with the delicious and aromatic flavors of garlic and fresh herbs including marjoram, sage and thyme.If you’ve been following me for a while you know my eight-year-old son has Celiac Disease and is therefore 100% gluten-free. And that my sweet husband became gluten-free, too, to stand in solidarity with him.
When my son was diagnosed close to three years ago, our house became pretty much totally gluten-free.
Well, I have a confession to make. . .
I love gluten-full bread! I do! Sometimes I pretend all the time around my son that he’s really not missing much, but let me tell you. . . . and please, mum’s the word. . . . usually think it’s better! Much of the time, anyway. 😉
Please don’t get me wrong, I create gluten-free recipes all the time, and as you might know, I think some of them are truly fabulous. The thing is, I recently had a super strong craving for “real” bread — made with all-purpose flour.
So I this morning I made this Herbed Garlic Bread.
I made it for a delightful Sunday morning. After it cooled, I toasted a couple of slices under the broiler for a moment or so, added a bit of butter, and smiled.
You know what other brad might just make you smile? Chocolate Bread! So in case you fancy something sweeter, now you have the choice.
Enjoy the Herbed Garlic Bread (and/or the Chocolate Bread)!
Timeline for Herbed Garlic Bread Recipe:
3 hours ahead: Make the batter and bake the bread.
This bread will keep wrapped tightly in the refrigerator for about 4 days, and in the freezer for a couple of weeks.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1-1/2 cups buttermilk
- 1/2 cup plain yogurt
- 1 large egg
- 2 teaspoons garlic finely minced
- 1/3 cup mixed, fresh herbs (marjoram, thyme, sage) finely chopped
- 1/3 cup olive oil
Preheat the oven to 350 degrees F, and coat an approximately 11-inch loaf pan with a thin layer of butter and flour.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Make a well in the middle and set aside.
In a medium-sized mixing bowl, gently whisk buttermilk, yogurt, egg, garlic, herbs and olive oil. Pour this in the well in the dry ingredients and mix only until combined.
Pour the batter into the greased pan, and bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan), the top is golden brown and slightly cracked, 45 minutes to 1 hour.
Let the bread rest in the pan for at least 20 minutes or so. Then use a large plate or baking sheet to invert the bread to remove it from the pan. Wait about an hour before attempting to slice the bread. It should be completely cooled.
You could also make lovely, savory muffins with this recipe. Simply bake the batter in muffin tins. The cooking time will be less, so keep a close watch on them.
This is a pretty full loaf pan when it goes in the oven -- it's a good idea to place it on a baking sheet . . . just in case.