Description
A tender homemade yeast loaf seasoned with garlic and herbs, then finished with warm garlic-parsley butter.
- Prep time: 25 minutes
- Initial rest: 10 minutes
- Rise time: 75–105 minutes
- Cook time: 30–35 minutes
- Cooling time: Approximately 1 hour
- Total time: Approximately 3 hours 20 minutes–3 hours 55 minutes
- Yield: 1 loaf, approximately 12 slices
- Difficulty: Easy
Ingredients
Scale
Ingredients
For the bread:
- 3 cups (360 g) all-purpose flour, divided
- 1 cup (240 ml) warm water, 105–110°F (40–43°C)
- 2¼ teaspoons (7 g) active dry yeast
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (6 g) fine salt
- 1½ teaspoons garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried parsley
- Additional flour for kneading
- Oil for greasing
For the topping:
- 2 tablespoons (28 g) unsalted butter
- 1 medium garlic clove, very finely minced
- 1 tablespoon finely chopped fresh parsley
Instructions
Instructions
- Combine 1 cup flour, sugar, yeast, and warm water in a sturdy gallon-size zip-top bag. Seal and squeeze gently. Rest for 10 minutes.
- Add another cup flour, olive oil, salt, garlic powder, Italian seasoning, and dried parsley. Seal and mix.
- Add the remaining flour and mix until a shaggy dough forms.
- Knead on a lightly floured surface for 6–8 minutes.
- Place in a greased bowl, cover, and rise for 45–60 minutes, until doubled.
- Shape into a log and place seam-side down in a greased 8½ × 4½-inch loaf pan.
- Cover and rise for 30–45 minutes, until crowned above the rim.
- Bake at 350°F (175°C) for 30–35 minutes, until golden and the center reaches 190–195°F (88–91°C).
- Melt butter over low heat. Add garlic and cook gently for 1–2 minutes. Remove from heat and add parsley.
- Brush the warm loaf with garlic butter.
- Rest in the pan for 10 minutes, then transfer to a rack. Cool before slicing.