Garlic Herb Bread is a cheesy delicious loaf of homemade garlic bread. Needing only simple ingredients and a step by step method this yeast bread is utterly delicious. Perfect as a side dish to many mains, you will pat yourself on the back that it came from your kitchen and not a packet.
Recipes like the Meatball Pesto Pasta, Garlic Prawn Spaghetti, Meatball Bolognese and the Greek Ribs each pair well with a cheesy bread side.
Some other bread recipes that you might enjoy are the Pesto bread, Vegemite Bread or the Slow Cooker Cheese And Bacon Bread.
Jump to:
🤍 garlic herb bread
Making your own bread is a rewarding and relaxing experience. We keep this simple and fuss free by making the dough in the food processor! This garlic and herb bread lets you create homemade satisfaction from start to finish. Initially we bring together a fluffy bread dough, then we let it rise.
Next we add plenty of garlic, butter, fresh herbs and cheese. We stack all of that into a loaf tin and let it rise again. After that we simply pop it in a steamy oven and let it bake. It smells amazing, it tastes amazing and it doesn't require a lengthy hands on knead time.
You can call it garlic herb bread, garlic and herb bread, herb garlic bread, parsley garlic bread or garlic cheese pull apart bread. Each apply as it is a combination of the above in a pull apart style of cheesy garlic bread.
🥗 Ingredients in garlic herb bread
I have taken 2 photos to show you everything you need to make the recipe. The 1st photo shows you what is needed to make the bread dough. It is the same ingredients as used in the Pesto bread recipe.
Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
Bread dough ingredients:
- Yeast: this is instant yeast. Not yeast that has to be activated in liquid as part of the process.
- Sugar.
- Salt.
- Butter: spreadable, unsalted butter.
- Milk: both whole milk and skim milk will work. So you can choose your favorite.
- Plain flour: no need to sift it.
The 2nd photo shown below is the ingredients needed to make the cheesy garlic herb butter layer.
Garlic butter ingredients:
- Cheese: I use mozzarella. It doesn't overwhelm the bread and is a nice complimentary flavor to the other ingredients.
- Garlic: I like to use chunky chopped garlic from a jar. I love this product. It tastes fantastic and is easy to use. You can do the same or use fresh garlic cloves finely chopped if you prefer.
- Butter: this is unsalted butter. Not the spreadable type but the block type. I do microwave if for around 30 seconds to soften it. Equally you can sit it on the bench for a bit prior to use and that will work well too.
- Fresh herbs: fresh parsley (Italian flat leaf parsley) is my go to for a good homemade garlic bread. We need about ½ a bunch which is ¼ cup when chopped. We use the leaves only and discard the stems.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Fresh herbs: I love using parsley for garlic bread, but you can experiment and use your own fresh herbs if you wish to. Some other options are basil, oregano, thyme or rosemary.
👩🍳 How to Make GARLIC HERB BREAD
We start to make the bread by brining together the dough. The easiest way to do this is using your food processor. Add the bread ingredients to it, give it a blitz for around 40 seconds and then turn out the dough on a lightly floured surface.
🍳 Instructions
- Add the bread ingredients (Photo 1)
- Combine (Photo 2)
- Transfer to a greased bowl (Photo 3)
- Cover, rise 1 hour (Photo 4)
Give the dough a quick knead (optional) or simply add to a greased large mixing bowl, cover with plastic wrap and a tea towel. Let it rise (1st rise) for 1 hour.
During this time you can then get started on the garlic/butter/herb/cheese mixture.
Like you see in the photos below we need to chop the parsley. Remove the stems (discard) and use either kitchen scissors or a knife for this.
- Chop the parsley (Photo 5)
- Add the garlic butter (Photo 6)
GARLIC AND HERB BREAD METHOD
Next add the butter (soften in the microwave for 30 seconds if too hard), garlic and chopped parsley to a small bowl and mix to combine.
Once done, set aside. Pull off the tea towel and discard the cling wrap from the dough. Set it on the bench and roll out like you see in the photo below. We want it to be pizza crust thick.
From there dollop the garlic butter mixture across the rolled bread dough and use the back of a spoon to spread out.
- Roll and spread with garlic butter (Photo 7)
- Top with cheese, slice (Photo 8)
Next top the garlic butter with the mozzarella cheese. Then use a pizza cutter to cut the bread into pieces (about ½ piece of standard bread size).
Then pick up the pieces (I use a cake lifter for this) and layer them in your hand, once you have done 1 strip across place these into a greased bread tin (stacked left to right not top to bottom).
- Stack into tin (Photo 9)
- Cover and rise (Photo 10)
Then cover the loaf tin with cling wrap and a kitchen towel and let rise (2nd rise) for 25 minutes.
Use this time to make a tent (optional but best results to not over brown the top of the bread) using both aluminum foil and parchment paper.
Once the 25 minutes are up, remove the tea towel and discard the plastic wrap.
Then place the bread with tent on top into the oven (middle shelf) and pour about a cup of water into a baking tray on a lower rack.
Let the bread bake for 30-35 minutes.
Once cooked, use oven mitts to remove it from the pan, set it on a heatproof rack and let cool. After about 5-10 minutes run a butter knife around the perimeter (all 4 sides) of the bread and gently remove it from the loaf tin.
🍽 Serving Suggestions
Trust me when I say that you are going to want to serve with cheesy garlic bread with this, that and everything else!
Pasta is a natural choice and these recipes shout for a garlic bread side Pappardelle Bolognese, Turkey Mince Bolognese or the Fettuccine Bolognese.
Or for lighter pairings try the Spaghetti with Alfredo Sauce, Spaghetti Gorgonzola, Garlic Spaghetti or the Salmon Fettuccine.
For really meaty mains try the Slow Cooker Coke Ribs, Dry Rub Ribs, Beef Ribs, Sticky Pork Rashers or the Slow Cooker Coke Pulled Pork.
For a nice, light and bright salad to bring together a main, garlic bread and side try the Cherry Tomato Caprese Salad.
👍 How to Guide
How to Store
If not consumed straight away store the bread in an airtight container for 1-2 days.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Loaf tin: I skip lining the bread tin with baking paper for this one and give it a quick spray with cooking oil instead. This works if you use a non stick pan. If your pan is not non stick you will need to line it.
🤓 garlic herb bread FAQ's
Yes of course. Try basil, oregano, thyme or rosemary. Curly parsley works too in place if Italian style flat leaf parsley.
I am sorry, I have not tried to make this bread gluten free.
This recipe has been tested in a non stick loaf pan that measures 21 x 11 x 7 cm (8.3 x 4.5 x 2.75") .
I haven't tried to freeze this bread so I don't know if it would work, sorry! I do however, think it is best cooked and consumed on the same day (like any good bakery item!).
😍 Recipes that need garlic bread
If you love the idea of this garlic bread and want to serve it with this, that and everything else then I have some more pairings that will work well.
- Rice options: Chicken And Rice Tray Bake, Baked Chicken Drumsticks And Rice, Tuna And Rice Casserole.
- Non pasta or rice pairings: Crumbed Lamb Cutlets, Devilled Sausages, Savoury Mince.
- More serving ideas: Black Olive Pizza, Thyme Roast Chicken, Savoury Mince Pasta, Pesto Pappardelle.
It is time to make our cheesy garlic herb bread my friend! You can also find all of my side dish recipes or vegetarian recipes in the one spot.
Adrianne
PIN and save this recipe for later!
Hunger still got you? You can SUBSCRIBE to receive the latest recipes, follow me on Pinterest, Instagram or Facebook.
📖 Recipe
Garlic Herb Bread
Ingredients
Bread
- 3 ⅓ cups/560 grams plain flour Note 1
- 1 ½ teaspoons/7 grams instant yeast Note 2
- 1 tablespoon/20 grams sugar
- 1 teaspoon/6 grams salt
- 1 ⅓ cups/560 grams milk Note 3
- 2 tablespoons/40 grams softened butter Note 4
Garlic Butter
- 150 grams butter unsalted
- 3 tablespoons garlic Note 6
- ¼ cup/half a bunch flat leaf parsley
- 1 ½ cups mozzarella cheese
Instructions
- Loaf tin: grease a 21 x 11 x 7 cm non stick loaf pan (8.3 x 4.5 x 2.75") with cooking spray.
- Dough: add the plain flour, instant yeast, sugar, salt, milk and butter to a greased food processor bowl (also lightly grease the inner lid). Blitz for 40 seconds to combine then tip out on a lightly floured surface and knead for less than 30 seconds. Place dough ball into a greased large mixing bowl. Cover it with plastic wrap and a tea towel. Let it rise for 1 hour.
- Garlic butter: add the softened butter, garlic and chopped parsley to a small mixing bowl and stir till consistently mixed together. Set aside.
- Roll: remove the tea towel and discard the cling wrap from the risen dough. Roll it out onto the bench to form a circle (about the size of a large pizza).
- Layer: dollop the garlic butter out across the rolled dough (I do about 5-6 seperate spoonfuls). Then use the back of a soup spoon to spread this out across the dough leaving a plain border at the edges.
- Slice: use a pizza cutter (or knife) to make 3 slices across the dough in 2 opposing directions. This will leave you with around 16 pieces the size of ½ piece of standard bread. Working one at a time take a piece and stack it into the palm of your hand. Then place this stack vertically into the greased loaf tin. Repeat until all of the bread pieces are in the tin.
- Cover and rise: now cover the bread in the loaf tin with plastic wrap and a tea towel and let rise for 25 minutes.
- Preheat oven: to 180°C / 350-375°F / Gas Mark 4-5.
- Oven bake: after the 25 minutes is up, remove the tea towel and discard the plastic wrap. Place a tent (Note 6) over the top of the bread and place it into the oven on the middle shelf. Pour a cup of water into a baking dish on a shelf under the bread (Note 7). Let the bread bake for 30-35 minutes.
- Remove from oven: once the cook time is up, use oven mitts to remove the bread and set it onto a heatproof surface. Remove the tent and discard. Let the bread rest in the tin for 5-10 minutes. Then use a butter knife around the edges (all 4) to break the seal and gently remove the bread from the tin.
- To serve: serve the bread hot and fresh from the oven. Allow people the tear and share, pull it apart and pull pieces of it. Serve with your favorite mains with a side salad.
Video
Notes
- Note 1 - Flour: this is plain flour, not self-raising flour or bread flour. No need to sift it.
- Note 2 - Yeast: this is instant yeast. It is the type that doesn't need liquid to active it.
- Note 3 - Milk: you can use either full cream milk or skin milk. Both work. Use your favorite.
- Note 4 - Butter: this is the spreadable type of butter from a tub. I measure each tablespoon, level it then chop it in half with a butter knife. Then I add the 4 pieces to the food processor. When testing this recipe along the way by using a mixing bowl and spatula to mix the dough I found that the butter was the hardest ingredient to consistently mix. Making it smaller pieces helps, as does the food processor method.
- Note 5 - Garlic: I like to use store bought chunky chopped garlic for this recipe. It is so very good! If you prefer to use fresh garlic cloves you can
- Note 6 - Tent: making a tent to cover the bread is the best way to ensure that is cooks through without burning. We use 2 layers for this. One layer is aluminum foil and the 2nd is parchment paper. Use a little cooking spray to stick these 2 together then fold at the edges and open in the middle. I prefer to tent the bread for the entire cook time as I find it gives the best results. You could also cook the bread for 15 minutes and then tent it for the remaining cook time.
- Note 7 - Steamy oven: adding water to the oven allows it to create a steamy environment as the bread cooks. I add about 1 cup of water to a baking tray underneath the bread. I have tried the bread recipe with and without the water and found that adding the water to create the steamy oven works best.
Leave a Reply