Italian Herb Bread

Prep Time 5 minutes
Cook Time 35 minutes
Course Side Dish
Servings 5


  • 575 g white bread flour
  • 1 sachet active dried yeast about 2½ tsp
  • 290 ml lukewarm water 30º-35º C
  • 2 tbsp olive oil
  • 2 tsp sugar
  • 2 tsp salt
  • 4 tbsp mixed dried herbs
  • Preheat oven to 200°C


  • Makes a 1kg loaf
  • Mix the water, oil, sugar, salt and yeast in a jug or bowl and leave for 5 minutes.
  • Put the flour and dried herbs in the bowl and mix on speed MIN, gradually adding the liquid, then increase the speed to 1 and mix for 5 minutes. Put the dough in a bowl, cover and leave in a warm place until doubled in size (20-30 minutes)
  • Put on a floured surface and knead gently to knock out the air, then shape. Place on greaseproof baking paper and leave in a warm place until doubled in size.
  • Bake until golden brown. (If the bottom of the tin is knocked on, it should produce a hollow sound).

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