Italian Herb Bread Recipe
Italian Herb Bread is an incredibly delicious, easy-to-make, no-yeast, no-knead bread, with a gluten-free option. With just 15 minutes of active work time, you'll be slicing this savory bread in 90 minutes.
Servings: 10
Calories: 334kcal
Equipment
Ingredients
- ⅓ cup plus 3 tablespoons extra virgin olive oil, divided
- 2¾ cups plus 2 tablespoons all-purpose flour (2¾ cup if using Cup4Cup Gluten-Free)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1¼ teaspoons salt
- 2 cups buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon plus 1 teaspoon minced garlic (the finer the better)
- ⅓ cup finely chopped mixed fresh herbs (oregano, rosemary, thyme) washed and dried
Instructions
- Set the oven and prepare the pan. Preheat the oven to 350°F. Lightly coat the bottom and sides of a 12 x 4½ x 2½ inch bread pan with the 1 tablespoon of olive oil.
- Make the batter. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt. Mix and then make a well in the center and set aside.In a medium-sized mixing bowl, gently whisk buttermilk, egg and garlic. Pour this mixture in the well in the dry ingredients and add the olive oil and herbs. Mix just until everything is well blended.
- Bake. Pour the batter into the oiled pan, drizzle the remaining 2 tablespoons of olive oil evenly on top, and bake in the preheated 350°F oven until the bread is set and slightly golden on top, about 45 minutes.
- Cool. Let the bread cool in the pan for at least 10 minutes. Wait at least 20 minutes before slicing.
Notes
Pan sizes:
1 loaf in a 12 x 4½ x 2½-inch pan: bake about 45 minutes.
2 loaves in 8½ x 4½ x 2½-inch pans: bake about 30 minutes.
18 biscuits in a standard muffin pan: bake about 20 minutes. Gluten-free: Use Cup4Cup Gluten-Free all-purpose flour, using 2 tablespoons less (2¾ cups total). Dried herbs: If you don’t have fresh herbs, use about ⅓ of the amount of dried herbs. Garlic: Use more or less, depending on how garlicky you like it. Storage: Keep it in a tightly sealed container at room temperature for about 2 days, or refrigerate for up to 4 days. Wrapped tightly, it freezes for about a month. Warm it before serving. Nutritional information is automatically calculated, so it should only be used as an estimate.
1 loaf in a 12 x 4½ x 2½-inch pan: bake about 45 minutes.
2 loaves in 8½ x 4½ x 2½-inch pans: bake about 30 minutes.
18 biscuits in a standard muffin pan: bake about 20 minutes. Gluten-free: Use Cup4Cup Gluten-Free all-purpose flour, using 2 tablespoons less (2¾ cups total). Dried herbs: If you don’t have fresh herbs, use about ⅓ of the amount of dried herbs. Garlic: Use more or less, depending on how garlicky you like it. Storage: Keep it in a tightly sealed container at room temperature for about 2 days, or refrigerate for up to 4 days. Wrapped tightly, it freezes for about a month. Warm it before serving. Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 334kcal | Carbohydrates: 54g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 481mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg