Rustic Round Herb Bread
Transform your kitchen into an artisanal bakery with this Rustic Round Herb Bread recipe, a hearty homemade loaf infused with the savory aroma of rosemary, thyme, and oregano. Perfectly golden with a crisp crust dusted in cornmeal, this bread offers a fluffy, aromatic interior that’s ideal for dipping in olive oil, serving alongside soups, or enjoying as a standout sandwich base. Easily crafted with pantry staples like all-purpose flour, warm water, and active dry yeast, this recipe also features an impressive rise, achievable with minimal effort. Brushed with melted butter for a glossy finish, this simple yet flavorful bread will have your home smelling heavenly while satisfying even the most discerning of carb cravings. Whether you’re a beginner or a seasoned baker, this herbaceous loaf promises rustic charm and crowd-pleasing flavor in every bite.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1.5 teaspoons salt
- 1.25 cups warm water
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 tablespoons cornmeal
- 1 tablespoon butter (melted, for brushing)
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Add the olive oil, salt, rosemary, thyme, and oregano to the yeast mixture and stir well.
Gradually add in the all-purpose flour, 1 cup at a time, mixing with a wooden spoon or dough hook attachment until the dough starts to come together.
Transfer the dough to a floured surface and knead by hand for about 8-10 minutes or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes on medium speed.
Place the dough into a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
Punch down the dough and shape it into a round loaf. Sprinkle a baking sheet or pizza stone with the cornmeal and place the loaf on top.
Cover the loaf with a kitchen towel and let it rise again for 20-30 minutes.
Preheat your oven to 400°F (200°C). Just before baking, lightly score the top of the loaf with a sharp knife to allow it to expand during baking.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaf from the oven and brush it with melted butter for a glossy finish. Let it cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3554 mg | 155% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 648 mg | 14% | |
*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.
