Herb bread

    45 min

    This loaf is flavoured with dried oregano and basil and is delicious with tomato-pasta dishes, soup or as a base for garlic bread. The dough is mixed in a bread machine but is baked in the oven.

    23 people made this

    Serves: 15 

    • 295ml warm water (45 degrees C)
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 450g bread flour
    • 1 tablespoon dried active yeast
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 2 tablespoons water
    • 1/4 teaspoon salt
    • 1 tablespoon sesame seeds, toasted

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
    2. Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time.
    3. When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking tray that has been well greased with olive oil. Cover with a clean, damp tea towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 200 degrees C.
    4. In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
    5. Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.

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    Reviews in English (20)


    lovely soft loaf with so much flavor i am going to make this again  -  16 Apr 2015


    Very nice loaf. Soft and flavourful. Will make again!  -  24 Oct 2014


    I made this for an authentic Italian meal at school. It was a hit with the kids, I also made the Italian Butter on this site. Love the crusty outside and soft inside.  -  28 Oct 2002  (Review from Allrecipes US | Canada)