Rustic Garlic Parmesan Herb Bread is a savory artisan style bread that anyone can make. This delicious and fragrant bread is the perfect complement to any meal. Enjoy!
Don’t you love those pretty bread loaves you see in the baskets at fancy grocery stores? You know the ones—they look like the work of a famous baker who has kept a secret family recipe that has been passed down for generations. This bread is one of those breads, except anyone can make it. The recipe is simple and the ingredients are ones you probably have in your pantry. The heady, fragrant herbs will fill your kitchen with the irresistible aroma of those beautiful, artisan loaves you’ve been eyeing at the store.
Savory herbs are mixed in with warm water and yeast to blend the flavors and activate the leavening. Then, the parmesan and flour are mixed in until the dough is formed. Bonus—no kneading necessary! Once the ingredients are combined and the dough has formed, the yeast will take over and do the rest of the work. So minus the rise times and the bake time, it only takes a few minutes to put this bread together. it’s so good, the longest part of making it is waiting a few minutes for it to cool before you can eat it.
Do I have to use a stand mixer for Rustic Garlic Parmesan Herb Bread?
No. This recipe is easy to mix up by hand—no kneading, just make sure the dough is formed.
How should I store the bread once it is made?
It would be surprising if your bread isn’t devoured immediately, but to store these lovely loaves, wrap tightly in tin foil and do not refrigerate. It should keep for up to 4 days.
Can I use fresh herbs in place of dried?
Yes, fresh herbs can also be used. To match up the strength of flavor, you should use about three times the amount of the dried herbs respectively. Make sure to mince the herbs really small so the flavors spread throughout the bread.
Flour Options:
We call for all-purpose flour in this recipe, but you can also use bread flour if desired.
If you liked this bread, you may want to try your hand at some of these other delicious bread recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Wonderful! Excellent for picky eaters- so tasty and makes the house smell SO GOO!
Wow! This was great paired with French onion soup! I toasted some of the bread and put in the soup- amazing!
Super easy to make as well! Great for my picky eaters- would be good for sandwiches too! Five stars!
Delicious! I kneaded mine a few min after letting it rise the first time, rise again, and then brushed with melted butter and baked it in a loaf pan for 25-30 min. Definitely going on a recipe card into the sacred recipe box.
HI Rachel,
It was such a great time and pleasure to meet you at the book signing this last Wed. at Changing hands in Tempe. You are so down to earth and fun to talk to it was a great evening. Like I told you that night your one of the very first blogs I started following so thank you. This was the first recipe I made out of the cookbook. The taste was fantastic 100 percent. For some reason my dough didn’t really rise that much. I have made pizza dough it rises a lot more then this bred did for me. The only thing I did differently is cover with a towel and then looked back after an hour. It hadn’t risen at all. I took the towel off and put plastic wrap on it and then it started to rise a little bit. Once I baked them they looked more like small loaves then the pictures you have. Any thoughts on what might have happened?? I can post a picture if that helps. Also, I love that you can watch the videos right on the phone so very cool .Thanks so much!! I look forward to trying many more recipes.
That is why i love your website you make baking and cooking a pleasant experience. Kudos guys!! From yiur avid fan here in Manila Philippines.
Absolutely Delicious
Excellent! The flavor and texture is amazing.
I made this yesterday and shaped the loaves into thin, 12″ baguettes instead of boules as they are shown in the recipe. They turned out great. Were tasty by themselves and the garlic, herb and parmesan flavors went well dipped in olive oil. I’ll bet they’d be great toasted and used as crostini. Of course, that assumes any would be left to toast!
Love how easy this recipe is and it is very flavorful. Made it today and I will definitely make it again. I will tweak it a bit and only add 1/2 the amount of rosemary and I didn’t have any basil but I’m not a fan of it but it was very good without it. Thank you for sharing the recipe!
Made after I saw recipe. Fast, easy and delicious!
Tasted sooooo good, I made it with fresh basil and rosemary and had it with some cream of shrimp soup. A must save recipe, easy to make and without the stress of a sticky dough.