Italian Herb Braid
Elevate your bread-baking game with this stunning Italian Herb Braid—a soft, golden loaf infused with the aromatic blend of oregano, basil, and thyme. Perfectly tender yet delightfully crusty, this braided bread pairs beautifully with hearty soups, savory spreads, or as a show-stopping centerpiece for your dinner table. Featuring easy, step-by-step instructions, this recipe combines a fluffy yeast dough with a touch of melted butter and milk for richness, while the optional sprinkle of sesame or poppy seeds adds a delightful finishing touch. Whether you're a beginner baker or a seasoned pro, this homemade herb bread brings the irresistible flavors of Italy straight to your kitchen. Ready in just over an hour of rise and bake time, this recipe creates a crowd-pleasing loaf perfect for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2.25 teaspoons active dry yeast
- 0.75 cup warm water (110°F/45°C)
- 0.25 cup milk
- 3 tablespoons unsalted butter, melted
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds or poppy seeds (optional, for garnish)
Instructions
In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes, until frothy.
In a large mixing bowl, combine the flour and salt. Stir in the oregano, basil, and thyme to evenly distribute the herbs.
In a separate bowl, whisk the milk, melted butter, and egg together. Pour this mixture, along with the frothy yeast mixture, into the dry ingredients.
Mix until a dough begins to form, then transfer it to a floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5-7 minutes.
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and divide it into three equal portions. Roll each portion into a 16-inch rope.
Place the three ropes side by side on a baking sheet lined with parchment paper and braid them into a loaf. Tuck the ends underneath to secure them.
Brush the braid with olive oil and sprinkle with sesame seeds or poppy seeds if desired. Cover loosely and let it rise for another 20-30 minutes, until puffy.
Preheat your oven to 375°F (190°C). Bake the braided loaf for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 354.2 g | 129% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 29.0 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 249 mg | 19% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
