This Herbed Garlic Bread is an easy-to-make savory bread recipe without yeast, and therefore has no kneading or rising time involved. Every slice is packed with the delicious and aromatic flavors of garlic and fresh herbs.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 my husband became gluten-free, too, to stand in solidarity with him.
As a result I have tons of delicious gluten-free recipes on Cooking On The Weekends.
I have a little confession to make. . .
Sometimes I sneak in some gluten-full baking.
This new Herbed Garlic Bread is one of my all time favorite savory bread recipes without yeast.
What’s in Herbed Garlic Bread?
- baking powder, baking soda
- plain yogurt
- marjoram, sage, thyme
Tips and Substitutions for Herbed garlic Bread
- The recipe calls for marjoram, sage and thyme — however, feel free to use your favorite fresh fine herbs. Try rosemary, oregano or savory, or any combination thereof. (You can also use just one or two if you prefer.)
- Make it gluten free if you’d like to. Substitute the regular all-purpose flour with Cup4Cup Gluten-Free all-purpose flour.
- You can also make the Herbed Garlic Muffins. The batter will make about sixteen regular-sized muffins, and the cooking time will be about half.
I hope you enjoy this bread as much as I do.
More savory bread recipes without yeast:
This Herbed Garlic Bread is an easy-to-make savory bread recipe without yeast, and therefore has no kneading or rising time involved. Every slice is packed with the delicious and aromatic flavors of garlic and fresh herbs.
Makes 1 (11-inch) loaf of bread
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1½ cups buttermilk
- ½ cup plain yogurt
- 1 large egg
- 2 teaspoons garlic, minced
- ⅓ cup mixed fresh herbs (marjoram, thyme, sage), washed and dried, finely chopped
- ⅓ cup olive oil
Preheat the oven to 350°F and line the bottom and sides of an approximately 11 x 3-inch loaf pan with parchment paper. (The parchment should go all the way up to the top edges of the pan.)
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 350°F oven until the bread becomes solid -- it should no longer jiggle when 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 lift it out gently with the parchment paper. Wait about an hour before attempting to slice the bread. It should be cooled almost completely.
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