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Herb and Garlic Sandwich Bread Recipe

Herb and Garlic Sandwich Bread Recipe

By What’s Baking

Soft, aromatic sandwich bread infused with fresh herbs and roasted garlic creates the perfect canvas for sandwiches, with a tender crumb and savory flavor in every slice.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
A rustic overhead shot of a perfectly golden-brown loaf of Herb and Garlic Sandwich Bread on a wooden cutting board, with one thick slice cut to reveal a light, airy crumb speckled with green herbs. Soft natural light streams in from a nearby window, highlighting the bread's glossy crust brushed with melted butter and sprinkled with sea salt flakes. In the background, sprigs of fresh rosemary, thyme, and parsley alongside roasted garlic cloves are artfully scattered, while a bread knife rests beside the loaf. The warm, comforting tones of the bread contrast beautifully with the earthy colors of the herbs, capturing the homemade quality and aromatic promise of this savory loaf.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">30g butter, softened</li><li class="ingredients-single-item">270ml lukewarm water</li><li class="ingredients-single-item">1 whole head of garlic, roasted</li><li class="ingredients-single-item">2 tbsp fresh herbs, finely chopped (rosemary, thyme, parsley)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">15g butter, melted (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">900g (2lb) loaf tin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Kitchen thermometer</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by roasting your garlic. Preheat your oven to 200°C (400°F). Cut the top off a whole garlic head to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until the garlic is soft and golden. Allow to cool before squeezing the soft cloves out. This can be done a day ahead if you prefer.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or the bowl of your stand mixer, combine the bread flour, yeast, salt, and sugar. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact with salt can inhibit yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the softened butter and lukewarm water (around 35-38°C or 95-100°F - warm but not hot to touch). If using a stand mixer, mix with the dough hook on low speed for 2 minutes until combined, then increase to medium speed and knead for 6-8 minutes until the dough is smooth and elastic. By hand, mix with a wooden spoon until combined, then turn onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should pass the windowpane test - a small piece should stretch thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mash the roasted garlic cloves into a paste and finely chop your herbs. Gently flatten your dough and spread the garlic paste across the surface. Sprinkle the herbs evenly over the dough. Fold the dough over itself and knead gently for 2-3 minutes to incorporate the garlic and herbs throughout. This gentle handling prevents crushing all the air bubbles you've developed during the main kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover with cling film or a damp tea towel and let rise in a warm place (around 24-27°C or 75-80°F) for 1-1.5 hours, or until doubled in size. The fermentation process is key for developing flavor, so be patient and let the dough tell you when it's ready - it should look puffy and spring back slowly when gently poked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air and turn onto a lightly floured surface. Shape into a rectangle roughly the length of your loaf tin. Fold the long sides into the middle, then roll tightly from one short end to create a log shape. Pinch the seam and ends to seal. This tight shaping creates tension in the dough that helps it rise upward rather than outward.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped dough seam-side down in a greased 900g (2lb) loaf tin. Cover loosely with oiled cling film and allow to prove for another 45-60 minutes, or until the dough has risen to about 2.5cm (1 inch) above the rim of the tin. During this final proof, preheat your oven to 200°C (400°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the dough has fully proved, remove the cling film and bake in the preheated oven for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. For the best crust formation, place a small oven-safe dish with water on the bottom rack to create steam during the first 10 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and brush the top with melted butter for a soft, shiny crust. Turn out onto a wire rack and allow to cool completely before slicing - although it's tempting to cut into warm bread, cooling for at least 1 hour allows the structure to set and prevents the crumb from becoming gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, slice with a serrated knife and enjoy! This bread makes spectacular sandwiches, toast, or accompaniment to soups and stews. Store in an airtight container or bread bin for up to 3 days, or freeze sliced for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 485 calories
🥑 Fat: 38 g
🧈 Saturated Fat: 19 g
🍞 Carbohydrates: 22 g
🍭 Sugar: 6 g
🍗 Protein: 15 g
🫀 Cholesterol: 185 mg
🧂 Sodium: 620 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use dried herbs instead of fresh in homemade bread?

Yes, you can substitute dried herbs, but use only 1/3 of the amount called for fresh herbs (about 2 teaspoons instead of 2 tablespoons). Dried herbs are more potent than fresh. For best results, try to use at least some fresh herbs if possible, as they provide brighter flavour and better aroma.

Why should I let bread cool completely before slicing?

Cooling bread completely (at least 1 hour) allows the structure to set properly and completes the cooking process. Cutting too soon releases steam and moisture, resulting in a gummy texture and collapsed crumb. Patience ensures a perfect texture and makes slicing easier with less crumbling.

How can I tell when my dough has proofed enough before baking?

Your dough is properly proofed when it's roughly doubled in size and springs back slowly when gently poked with a finger (leaving a slight indentation). For sandwich loaves, the dough should rise about 2.5cm above the tin rim. Under-proofed dough springs back quickly; over-proofed collapses.

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