Garlic Herb Braided Bread Recipe – Soft, Fragrant, and Perfect for Sharing

This garlic herb braided bread is the kind of loaf that makes your kitchen smell like a bakery. It’s soft inside with a light, crisp crust and a rich, buttery garlic flavor that runs through every slice. The braid looks impressive but is easy to do, even if you’re new to baking. Serve it with soup, pasta, or simply tear off pieces and dip into olive oil. Once you make it, you’ll want to bake it again for gatherings and cozy dinners alike.

What Makes This Special

Garlic herb braided bread recipe – Garlic Herb Braided Bread Recipe – Soft, Fragrant, and Perfect for Sharing This garlic herb braided

This bread delivers the best of both worlds: a tender, fluffy crumb and a savory, aromatic flavor. The braid gives it a beautiful look without extra fuss. A simple garlic-herb butter is brushed on before and after baking for layers of flavor. You can customize the herbs, use fresh or dried, and even add cheese if you like. It’s versatile, beginner-friendly, and feels like a showstopper every time.

Ingredients

Garlic herb braided bread recipe – It’s soft inside with a light, crisp crust and a rich, buttery garlic flavor that runs through every

• For the dough:
• 3 cups (360 g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) instant yeast
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 1 cup (240 ml) warm water (about 110°F/43°C)
• 3 tablespoons olive oil (plus a little for the bowl)
• 1 large egg (for the dough)
• For the garlic herb butter:
• 4 tablespoons unsalted butter, melted
• 2–3 cloves garlic, finely minced or grated
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh rosemary or thyme (or 1 teaspoon dried)
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 1/2 teaspoon kosher salt (or to taste)
• For finishing:
• 1 egg, beaten with 1 tablespoon water (egg wash)
• 1–2 teaspoons sesame seeds or flaky sea salt (optional)

Instructions

Garlic herb braided bread recipe – The braid looks impressive but is easy to do, even if you’re new to baking

1. Mix the dough. In a large bowl, whisk the flour, instant yeast, sugar, and salt. Add the warm water, olive oil, and egg. Stir with a wooden spoon until a shaggy dough forms.
2. Knead until smooth. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Add small sprinkles of flour if needed.
3. First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes.
4. Make the garlic herb butter. In a small bowl, combine the melted butter, garlic, parsley, rosemary or thyme, pepper, red pepper flakes (if using), and salt. Set aside.
5. Shape the ropes. Punch down the risen dough and turn it out onto a clean surface. Divide into three equal pieces. Roll each piece into a rope about 14–16 inches long.
6. Brush with flavor. Lightly brush each rope with a thin layer of the garlic herb butter. Don’t soak it; just enough to coat.
7. Braid the loaf. Line a baking sheet with parchment paper. Place the three ropes side by side, pinch the top ends together, and braid gently. Pinch the bottom ends to seal, then tuck both ends slightly under the loaf for a clean look.
8. Second rise. Transfer the braid to the prepared baking sheet. Cover loosely and let rise until puffy, about 30–40 minutes. Meanwhile, preheat the oven to 375°F (190°C).
9. Egg wash and optional toppings. Brush the braid with egg wash. Sprinkle with sesame seeds or flaky sea salt if you like.
10. Bake. Bake for 22–28 minutes, until golden brown and the internal temperature reaches about 195–200°F (90–93°C). If it’s browning too quickly, tent loosely with foil.
11. Finish with flavor. While warm, brush the top with more garlic herb butter. Use as much as you like; the bread will soak it up.
12. Cool and serve. Let the bread cool on a rack for at least 15 minutes before slicing. Serve warm or at room temperature.

Storage Instructions

• Room temperature: Wrap in foil or store in an airtight container for up to 2 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes to refresh.
• Freezing: Wrap the cooled loaf tightly in plastic, then foil. Freeze up to 2 months. Thaw at room temperature, then warm in the oven before serving.
• Slicing before freezing: Slice, then freeze with parchment between slices for easy single-serve pieces.
• Avoid the fridge: Refrigeration dries bread out faster. Freeze instead.

Benefits of This Recipe

• Beginner-friendly: Simple ingredients and clear steps make it approachable.
• Customizable flavor: Swap herbs, adjust garlic, or add cheese to suit your taste.
• Beautiful presentation: The braid looks fancy but takes just a minute to master.
• Great texture: Soft crumb, light crust, and buttery finish keep people coming back for more.
• Pairs with everything: Soups, salads, roasts, pasta, or a snack with olive oil.

Common Mistakes to Avoid

• Water too hot: Hot water can kill yeast. Aim for warm, not hot—about 110°F/43°C.
• Too much flour: Adding lots of extra flour makes dense bread. The dough should be slightly tacky.
• Skipping the second rise: The braid needs time to puff for a light texture.
• Overloading with butter: Too much butter on the ropes can make the braid slip apart. A thin coat is enough before baking; add more after.
• Cutting too soon: Let it rest at least 15 minutes so the crumb sets and slices cleanly.

Recipe Variations

• Cheesy garlic braid: Sprinkle 1 cup shredded mozzarella or provolone over the ropes before braiding. Keep the butter layer thin to avoid slipping.
• Herb blend twist: Use Italian seasoning, za’atar, or a mix of dill and chives for a different vibe.
• Lemon garlic version: Add 1 teaspoon lemon zest to the butter for a bright finish.
• Whole wheat swap: Replace 1 cup of all-purpose flour with whole wheat. Add 1–2 tablespoons extra water if needed.
• Vegan option: Use plant-based butter, skip the egg in the dough (add 1–2 tablespoons more water), and brush with olive oil instead of egg wash.
• Spicy kick: Add extra red pepper flakes or a pinch of cayenne to the butter.

FAQ

Can I use active dry yeast instead of instant?

Yes. Use the same amount, but proof it first: dissolve the yeast and sugar in the warm water and let sit for 5–10 minutes until foamy. Then mix with the remaining ingredients as directed.

How do I know when the dough has been kneaded enough?

The dough should feel smooth and elastic, and it should stretch without tearing easily. If you poke it lightly, it will spring back. You can also do the windowpane test: stretch a small piece until thin; it should become translucent without ripping right away.

What if I don’t have fresh herbs?

Dried herbs work well. Use about one-third the amount of dried in place of fresh. For example, 1 tablespoon fresh parsley becomes 1 teaspoon dried.

Can I make the dough ahead?

Yes. After the first rise, refrigerate the dough for up to 24 hours. Let it come to room temperature, shape, and continue with the second rise before baking. Chilled dough may take a little longer to puff.

Why did my braid open up in the oven?

Likely causes are overfilling with butter or cheese, under-proofing, or braiding too loosely. Use a light butter coat, let it rise until puffy, and braid with gentle tension, sealing the ends well.

How can I get a softer crust?

Brush the hot loaf with melted butter after baking and cover loosely with a clean towel while it cools. You can also reduce the bake temperature to 350°F (175°C) and extend the bake by a few minutes.

Do I need a stand mixer?

No. Hand-kneading works great. If using a mixer, knead on medium-low with a dough hook for about 6–8 minutes, stopping when the dough cleans the bowl and feels elastic.

Can I double the recipe?

Yes. Make two separate braids or one large braid on a full sheet pan. Baking time may increase slightly; watch for a deep golden color and check the internal temperature.

Final Thoughts

This garlic herb braided bread is warm, homey, and reliably impressive. With simple pantry ingredients and a quick braid, you get a loaf that tastes like you worked much harder than you did. Keep the butter handy, slice while warm, and enjoy the aroma as much as the flavor. It’s a keeper for weeknights, weekends, and everything in between.