Home > Appetizers > Herb Bread (No Knead!) Herb Bread (No Knead!) January 23, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Get ready to experience the ultimate flavor explosion with this no-knead Herb Bread! Fresh rosemary, thyme, and garlic give this bread a tantalizing aroma and taste that will have your mouth watering. And the best part? It’s a cinch to make, with minimal effort and hands-on time. Just mix, let sit overnight, and bake for a flavorful masterpiece that pairs perfectly with a cozy bowl of soup. Don’t wait – try this amazing bread now! Not into herbs in your bread? Give our original No-Knead Bread a try instead! This bread recipe has us hooked – it’s not only incredibly delicious, but it’s also incredibly easy to make. Here’s a quick break-down of why we love it: No stand mixer or bread maker is needed No kneading is required for this bread (in fact, very little hands-on time is needed at all!) You can customize the baking and resting schedule to fit your schedule No special tools or utensils are needed to prepare the bread. The ingredient list is simple and the methods are straightforward. Try out this Herb Bread , which is a BONUS RECIPE in our collection of favorite soup recipes. This is (obviously) not a soup, but a great accompaniment to one! Click here to see all the recipes in the collection. Imagine biting into a warm, crusty loaf of homemade bread, the soft interior bursting with flavorful herbs in every bite. Now add the ultimate finishing touch – dipping it into a steaming bowl of your favorite soup. It doesn’t get any better than this! Fresh Herb Bread Recipe This no-knead Herb Bread is a taste sensation, with a generous helping of fresh herbs like rosemary and thyme infusing flavor into every bite. The finishing touch– a drizzle of olive oil and a sprinkle of sea salt flakes– adds a burst of savory goodness and a satisfying crunch to every bite. Get ready to indulge in this delicious and aromatic bread that is sure to become a new favorite! What To Add To Bread To Make It More Interesting? Fresh herbs: A small amount of herbs goes a long way in adding flavor and aroma to this bread. Olive oil and sea salt flakes: These ingredients add flavor and texture to the bread, resulting in a crispy crust with a subtle crunch. Optional additions: Consider sprinkling in nuts, seeds, or chopped dried fruits for even more flavor and texture. Some ideas include pepitas, poppy seeds, sesame seeds, and flaxseeds. Herb Bread is versatile and can be enjoyed in a variety of ways. Here are a few ideas for what to eat with it: What Herbs Are Good In Bread? There are many herbs that can add flavor and aroma to this fresh Herb Bread. Our two favorite herbs to combine in this recipe are rosemary and thyme. But feel free to get creative with some other options: Rosemary: Adds a savory, slightly piney flavor to bread Thyme: A versatile herb with a slightly lemony flavor Oregano: Adds a pungent, slightly bitter flavor to bread Basil: A sweet, fragrant herb that pairs well with tomatoes and other savory flavors Sage: Has a slightly bitter, earthy flavor that works well in savory breads Marjoram: A sweet, slightly floral herb with a flavor similar to oregano Dill: A fragrant herb with a subtle anise flavor that works well with other strong flavors Chives: A mild onion flavor that pairs well with breads that contain cheese or other savory ingredients. Parsley: A mild, slightly bitter herb that adds a refreshing taste to bread Cilantro: A pungent herb with a bright, citrusy flavor that works well in breads with strong flavors like cheese or spices Tarragon: A licorice-like flavor that works well in breads with strong flavors. QUICK TIP Fresh herbs are preferred in bread making because they have a more pronounced flavor than dried herbs. To enhance the flavor of your bread even further, try adding minced garlic, which pairs well with many types of herbs and complements the flavors. What are 4 key ideas to remember when making bread? Keep these four key things in mind when making this bread: Use a large, heavy pot with a tight-fitting lid. The pot should be able to hold at least 6 quarts and be made of a material that can withstand high heat. Let the dough rise for a long time. The longer the dough rises, the better the flavor and texture of the bread will be. We recommend at least 8 hours, but you can let it rise for up to 24 hours for even better results. Preheat the pot and lid before baking. Preheating the pot helps to create a crispy crust on the bread, and preheating the lid helps to steam the bread. This creates a softer, more tender crumb. Allow the bread to cool completely before slicing. It’s hard to resist slicing into this bread as soon as it’s out of the oven, but hold off! Waiting until it’s cool prevents the bread from becoming gummy or mushy when sliced. (Residual steam is still cooking through the interior as it cools!) STORAGE Storing Herb Bread To store Herb Bread, it is best to leave it out, uncovered, on the first day, with the cut side down on a cutting board. This helps to keep the crust crisp without drying out the inside of the bread. After the first day, you can store the bread in an airtight container or bag. Although the bread may lose some of its crispy texture when stored this way, it can still be enjoyed by toasting it. To freeze the bread, slice it into individual slices and wrap each slice in plastic wrap or foil. Place the wrapped slices in an airtight bag or container and freeze for up to three months. When you are ready to enjoy the bread, take the slices straight from the freezer and place them in a toaster. Enjoy the toasted bread slices as you would fresh bread. What Do You Eat With Herb Bread? Dunk it into a bowl of soup or stew for a comforting meal. Slice it and serve as a side to a Salad Recipe or main dish. Spread with butter or your favorite spread and enjoy as a snack or appetizer. Use it as the base for a sandwich or panini. Toast slices and top with avocado (Avocado Toast!), Hummus, or another spread for a simple and satisfying snack. Use it as a base for crostini or Bruschetta, topped with your favorite toppings. QUICK TIP If you don’t have a cast iron pot to bake the bread in, check out this method by The Kitchn on this post. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Herb Bread 5 from 1 vote - Review this recipe Get ready to experience the ultimate flavor explosion with this no-knead Herb Bread! Fresh rosemary, thyme, and garlic give this bread a tantalizing aroma and taste that will have your mouth watering. And the best part? It's a cinch to make, with minimal effort and hands-on time. Just mix, let sit overnight, and bake for a flavorful masterpiece that pairs perfectly with a cozy bowl of soup. Don't wait – try this amazing bread now! SAVE TO RECIPE BOX Print Recipe Herb Bread 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Get ready to experience the ultimate flavor explosion with this no-knead Herb Bread! Fresh rosemary, thyme, and garlic give this bread a tantalizing aroma and taste that will have your mouth watering. And the best part? It's a cinch to make, with minimal effort and hands-on time. Just mix, let sit overnight, and bake for a flavorful masterpiece that pairs perfectly with a cozy bowl of soup. Don't wait – try this amazing bread now! Course Appetizer, Bread, Breakfast, Side Dish Cuisine American, Healthy, Vegetarian Keyword Fresh Herb Bread, Herb Bread, Rosemary Herb Bread Prep Time 20 minutes Cook Time 50 minutes Resting Time 8 hours Total Time 9 hours 10 minutes Servings 12 slices Calories 139kcal Author Chelsea Lords Cost $4.54 EquipmentCast-Iron Pot (Note 1)Parchment paper Ingredients▢ 2 teaspoons minced garlic▢ 1-1/2 tablespoons finely chopped fresh rosemary (or 1 tsp dried) (Note 2)▢ 1-1/2 tablespoons finely chopped fresh thyme (or 1 tsp dried)▢ 1/4 teaspoon black pepper▢ 2 teaspoons instant yeast▢ 2 teaspoons honey▢ 1-1/2 cups warm water (Note 3)▢ 3 cups white, all-purpose flour▢ 1-3/4 teaspoons fine sea salt▢ 1 tablespoon + 1 teaspoon olive oil, separated▢ Optional: flaky sea salt, for toppingUS - Metric USMetric InstructionsYEAST: In a large bowl, whisk together 2 tsp. minced garlic, 1½ tbsp. finely chopped rosemary, 1½ tbsp. finely chopped thyme, 2 tsp. yeast, 2 tsp. honey, and 1½ (350g) warm water.Let the mixture sit for 5 minutes. It should look creamy or foamy after this time. If it doesn't, your yeast may be dead or the water may have been too hot. In this case, you will need to start again with fresh yeast and water that is not too hot or cold. DOUGH PREP: Once you have confirmed that the yeast is active, add 3 cups (445 grams) flour on top of the yeast mixture in the bowl. Then add 1-3/4 tsp salt on top of the flour.Use a strong silicone spatula to stir the mixture until a shaggy dough forms with no dry streaks of flour. The dough should be sticky and wet. If it is too dry, add a touch more water. If it is too wet, add a touch more flour. Drizzle 1 tsp. olive oil evenly over the dough. Then cover the bowl fully with plastic wrap.REST DOUGH: Leave the dough covered at room temperature (around 70°F or 21°C) for a minimum of 10 hours and a maximum of 18 hours.Leave the dough on the counter, free of draft. After the dough has risen for the desired amount of time, it should have more than doubled in size and be covered in small bubbles. It is now ready to be shaped and baked.PREP TO BAKE: Preheat the oven to 450°F (230°C). Place the oven rack in the center of the oven. Place a 5.5-quart cast iron pot in the oven and heat it for 30 minutes before baking the bread.SHAPE: Sprinkle 1 tablespoon of flour on a clean work surface. Scrape all of the dough out of the bowl onto the flour using a spatula. Sprinkle 1 more tablespoon of flour on top of the dough.Use the spatula or a dough scraper to gently fold the sides of the dough inwards, making a total of 6 folds, to form a rough ball shape. Do not knead the dough; the ball does not need to be perfect.Set out a large piece of parchment paper (See Note 4) next to the dough ball. Use the spatula or dough scraper to gently transfer the ball to the parchment paper, flipping it upside down so that the seam sides are down and touching the paper. Slide the ball to the middle of the paper and press in the sides to gently shape it into a rough ball. (Optional: If you have a lamé, score the top of the dough ball 3-5 times using the tool.) BAKE: Working quickly, carefully pull the preheated pot from the oven, remove the lid, and lift the parchment paper with the dough ball up and into the pot. Drizzle the top of the bread with remaining 1 tbsp. olive oil and a light sprinkle of sea salt flakes if using. Cover the pot with the lid and bake for 30 minutes.After 30 minutes, keep the pot in the oven, but remove the lid and continue to bake for an additional 12-20 minutes, or until the bread sounds hollow when tapped in the middle and is a deep golden brown on top. COOL: After the bread has finished baking, carefully remove it from the pot, holding the sides of the parchment paper. Slide the bread off the paper and onto a wire cooling rack. Let the bread cool for 30 minutes. During this time, the steam from the bread will continue to cook it (See Note 5).Once the bread has cooled for 30 minutes, transfer it to a cutting board. Use a very sharp serrated knife to cut the bread. It is difficult to cut through the bottom crust without a sharp knife.STORAGE: On the first day, leave the bread out, uncovered, with the cut side down on a cutting board. This helps to keep the crust crisp without drying out the inside of the bread. After the first day, store the bread in an airtight container or bag. The bread may lose some of its crispy texture when stored this way, but it will still be delicious when toasted. To enjoy the bread after it has been stored, simply toast it as desired. The bread will taste great even if it has lost some of its original crispiness. Recipe NotesNote 1: Cast-iron pot: Here is a great affordable cast-iron pot and here is my personal favorite pot! If you don't have one, read the post in this recipe for an alternative. Note 2: Herbs: Fresh herbs are going to deliver much more flavor and aroma than dried. Truthfully, they are a pain to finely chop, but so worth it! I grab one (.75 oz) packet of rosemary and one (.75 oz.) packet of thyme and use a little over half of each packet per loaf of bread. Pull the herbs from the stems and finely chop then pack in measuring spoons to get an accurate measurement. Note 3: Water temperature: Drizzle a few drops of the warmed water onto the inside of your wrist. If it is warm and comfy for you, it will be perfect for the yeast. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant. Note 4: Parchment paper: Be sure you're using parchment paper-- not foil or wax paper. Wax paper will melt in the oven! Without parchment paper, the bottom crust is too tough. Note 5: Cooling: The cooling time is just as important as the bake time! The residual heat and steam ensure the inside is fully baked through. As tempting as it is to cut in, don't rush it because you'll likely end up with a mushy instead of airy inside texture. Nutrition FactsServing: 1serving | Calories: 139kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 341mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.