Italian Herb Bread




  • 575g strong white bread flour
  • 1 sachet active dried yeast (14g)
  • 280ml lukewarm water (30°-35°C)
  • 2 tbsp olive oil
  • 2 tsp sugar
  • 2 tsp salt
  • 4 tbsp Italian dried herbs


Method (click to mark as completed)

Makes a 1kg loaf

  1. Preheat the oven to 200°C
  2. Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes.
  3. Put the flour and dried herbs in the bowl, and mix on speed ‘1’, gradually adding the liquid, then increase the speed to ‘2’ 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).
  4. 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.
  5. Bake until golden brown and hollow sounding on the bottom.

Completed steps (click to remove last step)