Savoury Herb Yeast Bread

Name: Savoury Herb Yeast Bread
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Yield: 10 servings
Cuisine: European
Ingredients: 3 cups bread flour; 2¼ tsp active dry yeast; 1 cup warm water (110°F/43°C); 1 tbsp granulated sugar; 1 tbsp vegetable oil; 1 tsp salt

Yeast Bread

Fragrant bread loaded with rosemary, thyme, and garlic — the kind of loaf you'd find at a European bakery.

Prep Time

20 min

Proof Time

1h 30m

Bake Time

30 min

Servings

Calories

185

Instructions

1
Proof the Yeast
Stir sugar into warm water. Sprinkle yeast and wait 5–10 minutes until bubbly.
2
Mix the Dough
Add oil, salt, and flour. Stir until a shaggy dough forms.
3
Knead
Turn out onto a floured surface and knead 8–10 minutes until smooth and elastic.
4
First Rise
Place in an oiled bowl, cover, and let rise 60 minutes until doubled.
5
Shape
Punch down, shape into a loaf, and place in a greased pan.
6
Second Rise
Cover and rise 30 minutes until cresting above the pan.
7
Bake
Bake at 375°F (190°C) for 28–32 minutes. Cool on a rack.

Baker's Notes

“The key to great yeast bread is patience. Don't rush the rise — the longer fermentation develops more complex flavours.”

— Baker Thomas Moreau

About This Recipe

There's something magical about the moment you pull a loaf of herb bread from the oven — that first whiff of rosemary and thyme filling your kitchen is enough to make you forget everything else on your plate. This savoury yeast bread gets its character from a generous amount of fresh herbs folded in at just the right stage, along with garlic that blooms into something deeply aromatic during baking.

Canadian home cooks love this bread because it's approachable enough for weeknight dinners yet impressive enough to serve alongside a charcuterie board or a bowl of soup. The crust turns golden and crackly while the crumb stays tender, making every slice worth saving.

Tips for the Best Savoury Herb Yeast Bread

Incorporez vos herbes hachées et votre ail écrasés dans la pâte durant la dernière minute de pétrissage — les ajouter trop tôt affaiblira le gluten que vous avez travaillé avec soin. La pâte doit être légèrement collante mais laisser vos mains propres après environ huit à dix minutes sur un comptoir légèrement fariné.

What to Serve With It

Slice this bread warm and serve it alongside a steaming bowl of tomato soup, a rustic charcuterie board with aged cheddar and cornichons, or simply slathered with whipped butter. It's excellent for weekend brunch with eggs or as the vehicle for a classic grilled cheese sandwich using local Ontario cheddar.

Storage & Reheating

Keep leftover bread in a paper bag at room temperature for up to three days — the paper lets the crust breathe so it doesn't go soggy. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to a month. Reheat slices in a toaster oven at 350°F for a few minutes to revive the crust.

Nutrition Facts

185

cal

Protein

Fat

30g

Carbs

Fiber

266mg

Sodium

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?+

Yes — skip the proofing step entirely and mix the instant yeast directly into the flour. Use the same amount, and your dough will still come together beautifully.

How do I know when the bread is fully baked?+

The loaf should be golden brown and sound hollow when tapped on the bottom. An internal thermometer reading of 190°F confirms it's done through the centre.

What if my kitchen is cold and the dough won't rise?+

Place the covered dough in your oven with just the light turned on — the gentle warmth speeds up fermentation without overcooking the dough. You can also set it near a radiator or on top of a warm appliance.

Can I shape this into a round boule instead of a loaf pan?+

Absolutely. Shape the dough into a round after the first rise, score the top with a sharp knife, and bake on a parchment-lined sheet. Reduce the baking time by about five minutes since the boule is thinner.

Should I use fresh or dried herbs for this bread?+

Fresh herbs give the best flavour — use about one tablespoon of chopped rosemary and thyme combined. If you must use dried, reduce the amount by half since dried herbs concentrate more intensely.

Tips & Tricks

•If your kitchen is cool, let the dough rise in the oven with just the light on.
•Test yeast freshness: if it doesn't foam within 10 minutes, the yeast is dead.
•The dough should be slightly tacky but not sticky when properly kneaded.

Reviews (5)

Robert B.★★★★★

Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.

Jennifer K.★★★★★

This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.

André G.★★★★★

Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.

Chantal D.★★★★★

Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.

Pierre T.★★★★★

Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.

Baker Thomas Moreau

Head Baker & Recipe Developer

Red Seal Certified Baker

Basic Homemade Yeast Bread - freshly baked bread

Easy

★★★★★(287)

Savoury Herb Yeast Bread

Ingredients

Instructions

Proof the Yeast

Mix the Dough

Knead

First Rise

Shape

Second Rise

Bake