Description

This Garlic Herb Braided Bread is an artisan delight, featuring a soft, fluffy texture infused with fragrant garlic and mixed herbs. Perfectly braided and baked to golden perfection, it can be enjoyed as a savory snack, accompaniment to meals, or a flavorful sandwich base. The addition of Parmesan cheese enhances the rich, savory flavor, making it a must-try for bread lovers.

Ingredients

Scale

Dry Ingredients

2.5 cups All-Purpose or Bread Flour (Substitute with gluten-free blend if desired)
2 teaspoons Active Dry Yeast (Instant yeast could be used)
1 teaspoon Salt
1 tablespoon Sugar (Optional for those reducing sugar)
2 teaspoons Dried Mixed Herbs (Oregano, thyme, basil or use fresh herbs)
0.5 cups Grated Parmesan Cheese (Optional; mozzarella can be added)

Wet Ingredients

1 cup Warm Water (110°F for proper yeast activation)
2 tablespoons Olive Oil (Can substitute with garlic butter)
3 cloves Garlic (Minced or roasted)
2 tablespoons Melted Butter (For brushing before baking)

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Instructions

Prepare the Dough: In a large bowl, combine warm water (at about 110°F) and sugar, then sprinkle the active dry yeast over the surface. Let the mixture sit for 5-10 minutes until it becomes bubbly, indicating the yeast is activated.
Mix Ingredients: Stir in olive oil, minced garlic, dried mixed herbs, salt, and 2.5 cups of flour. Mix well until the dough begins to come together, adding more flour if necessary to form a workable dough.
Knead the Dough: Knead the dough by hand or with a mixer for 6-8 minutes until smooth and elastic. Add the grated Parmesan cheese halfway through the kneading process to evenly incorporate the cheese into the dough.
First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
Shape the Bread: Punch down the risen dough to release air. Divide it into three equal pieces, roll each into ropes, then braid the ropes together to form the loaf.
Second Rise: Place the braided dough on a parchment-lined baking sheet. Cover loosely and allow it to rise again for 30-40 minutes until slightly puffed.
Bake the Bread: Preheat the oven to 375°F (190°C). Brush the top of the braided loaf with melted butter. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool: Remove the bread from the oven and let it cool slightly on a wire rack before slicing and serving.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Using roasted garlic instead of minced raw garlic will yield a sweeter, milder garlic flavor.
You can substitute Parmesan with mozzarella or omit cheese for a different flavor.
Make sure the water temperature is around 110°F to properly activate the yeast without killing it.
Brush the bread with garlic butter before or after baking for an extra garlic kick.
If you prefer a softer crust, cover the bread with a clean towel while it cools.