This is the last garlic herb bread recipe you’ll ever need!
Nothing beats the tender chewiness of freshly baked bread with the right amount of garlic butter and parsley baked right in!
This recipe yields one braided loaf of Italian bread awesomeness that’s perfect for dipping, dunking, or just devouring fresh from the oven!
Recipe for Garlic Bread
- Why buy it when you can make it better and even more delicious without a bread machine?
- The trick to this quick bread is the use of self-rising flour, which eliminates the second rise that’s necessary in other bread recipes, so you get hot and fresh bread in half the time!
- Use garlic herb bread for game day snacking along with hearty slow cooker Mississippi pot roast. Or simply pull off chunks and dip into a creamy spinach dip.
- Round out a quick lunch or light dinner and dunk garlic herb bread into a cozy and creamy tomato soup.
What’s in Garlic Herb Bread?
Bread Dough: No self-rising flour? No problem! Simply whisk in 1 ½ teaspoons of baking powder with ¼ teaspoon of salt for each cup of flour. Easy peasy! For a gluten-free herb bread, look for a blend that is self-rising, like Bob’s Red Mill 1:1 or King Arthur Pizza Flour. Short on time? We won’t tell if you use ready-made bread dough!
Buttermilk: Buttermilk adds tangy flavor and a chewy texture to garlic herb bread. DIY your own buttermilk by adding a tablespoon of white vinegar or lemon juice to a cup of milk. Or use a cup of plain yogurt if that’s what’s available.
Variations: Make garlic herb bread extra cheesy by mixing in some Parmesan, fine blue cheese or feta crumbles into the butter mixture in step 5. Finely diced sundried tomatoes, kalamata olives, or a sprinkle of red pepper flakes are excellent add-ins that keep with the Italian theme. Or take this basic braided bread recipe and swirl in some honey or strawberry butter and make French toast! So many possibilities!
How to Make Homemade Garlic Bread
- In a medium bowl, mix flour, yeast, and salt together as directed in the recipe card below.
- Mix in buttermilk and a tablespoon of butter and mix into a small dough ball. Let the dough proof until doubled in size.
- Roll dough on a floured surface.
- Blend remaining butter, parsley, and garlic together and spread across the rectangle of dough.
- Roll dough into a log and cut in half lengthwise. Braid the two pieces and tuck the ends under.
- Bake until bread is lightly golden on the top, about 35 minutes.
Storing Garlic Herb Bread
- Keep leftover garlic herb bread in a zippered bag at room temperature for up to 3 days.
- Enjoy as is or toast pieces under the broiler, if desired.
- Make homemade bread crumbs or croutons for salads and soups!
- Freeze whole baked and cooled loaves or portions by wrapping them in plastic wrap and placing them in a zippered bag in the freezer for up to three months. Thaw at room temperature before reheating.
Have you tried this Garlic Herb Bread recipe? Leave a comment and rating below!
Garlic Herb Bread
- In a medium bowl, mix together flour, yeast, and salt.
- Add buttermilk and 1 Tablespoon of butter. Using a spatula, mix until a small ball of dough forms. Cover and allow to rise in a warm location for one hour, or until doubled in size.
- Preheat oven to 350˚F.
- Sprinkle a flat surface with flour and place dough on top. Sprinkle dough with flour. Using a rolling pin, roll dough into a 10×16 inch rectangle.
- In a small bowl, combine remaining butter, parsley, and garlic. Using fork, knife, or offset spatula, spread garlic butter evenly onto the rectangle of dough.
- From the longer end, roll dough into a log.
- Cut dough in half lengthwise. Twist the two halves together into a braid. Coil the braid, twisting each end in the opposite direction and tuck the ends to form a small loaf shape (per the photo).
- Place the dough into a loaf pan.
- Bake for 35 minutes or until bread reaches an internal temperature of 190˚F.
1 cup of all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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