Italian Herb Bread
A no-yeast, no-knead Italian Herb Bread made with garlic, fresh herbs, buttermilk, and olive oil. Ready in just 90 minutes, it’s soft, flavorful, and perfect as a side, snack, or meal-prep staple.
Equipment
- 12 x 4½ x 2½ inch bread pan
- large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- ⅓ cup + 3 tablespoons extra virgin olive oil divided
- 2¾ cups + 2 tablespoons all-purpose flour or 2¾ cups 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 + 1 teaspoon minced garlic finely chopped
- ⅓ cup finely chopped fresh herbs oregano, rosemary, thyme, washed and dried
Instructions
- Preheat and Prepare the Pan: Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature. While the oven warms, prepare a 12 x 4½ x 2½ inch bread pan by lightly coating the bottom and sides with 1 tablespoon of extra virgin olive oil. Use a pastry brush or a folded paper towel to spread the oil evenly. This step prevents sticking and helps create a beautiful golden crust on your bread.
- Combine Dry Ingredients: In a large mixing bowl, add 2¾ cups plus 2 tablespoons all-purpose flour (or gluten-free alternative), 1 tablespoon baking powder, 1 teaspoon baking soda, 1 tablespoon sugar, and 1¼ teaspoons salt. Stir thoroughly with a whisk or spoon until all ingredients are evenly mixed. This ensures that the leavening agents and seasonings are well distributed, giving your bread consistent texture and flavor.
- Make the Well: Using the back of a spoon, create a deep well in the center of the dry ingredients. This indentation will hold the wet mixture and help incorporate it gradually, preventing overmixing and keeping your bread tender and soft.
- Prepare Wet Ingredients: In a medium bowl, whisk together 2 cups buttermilk, 1 lightly beaten egg, and 1 tablespoon plus 1 teaspoon finely minced garlic. Make sure the garlic is evenly dispersed for uniform flavor. The buttermilk adds richness and tenderness, while the garlic contributes a fragrant, savory aroma that will infuse the bread.
- Add Herbs and Olive Oil: To the wet mixture, add ⅓ cup finely chopped fresh herbs (oregano, rosemary, and thyme), ensuring they are washed and dried to avoid excess moisture. Then, stir in 3 tablespoons of extra virgin olive oil, leaving 2 tablespoons for drizzling later. Mix gently to distribute the herbs and oil evenly, creating a fragrant, golden batter ready for baking.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the well in the dry ingredients. Using a spatula or large spoon, fold the ingredients together until just combined. Avoid overmixing—the batter should be slightly thick but uniform. Gentle folding ensures a soft, tender crumb without developing toughness.
- Transfer to Pan: Scrape the batter into the prepared bread pan, spreading it evenly. Drizzle the remaining 2 tablespoons of olive oil over the top. This layer will help create a golden, slightly crispy crust while keeping the bread moist inside. Smooth the top gently with a spatula for an even appearance.
- Bake: Place the pan on the center rack of your preheated oven. Bake at 350°F for approximately 45 minutes, or until the bread is golden and set. To test for doneness, insert a toothpick into the center—if it comes out clean, your bread is ready. Avoid opening the oven frequently to maintain even baking.
- Initial Cooling: Remove the bread from the oven and let it rest in the pan for at least 10 minutes. This brief cooling period allows the loaf to firm up slightly, making it easier to remove from the pan without breaking.
- Final Cooling and Slicing: After the initial rest, transfer the bread to a wire rack if desired, or leave it in the pan. Let it cool for an additional 20 minutes before slicing. This ensures the crumb is fully set and prevents gummy or uneven slices. Once cooled, cut into your preferred thickness and serve warm, or store for later.
Notes
- This recipe makes one loaf in a 12 x 4½ x 2½ inch bread pan; for smaller pans, adjust baking time accordingly.
- To make two smaller loaves, use 8½ x 4½ x 2½ inch pans and bake for approximately 30 minutes.
- For 18 muffins or biscuits, use a standard muffin pan and bake for around 20 minutes.
- The garlic can be adjusted to taste; finely minced or grated garlic will blend more evenly.
- Fresh herbs are highly recommended for the best flavor, but dried herbs can be used (reduce quantity by half).
- Olive oil drizzled on top before baking enhances crust color and flavor.
- Cool the bread completely before slicing if you want clean, uniform slices.
