I absolutely love fresh herbs from the garden. In fact, that is one of the primary reasons I garden. I am frugal, and I love fresh. Herbs at the store are EXPENSIVE and they aren’t anything to brag about. So in my herb garden Basil, Parsley, Dill, and Oregano are some of my all-stars. I’ve had tremendous success anywhere I’ve tried to grow these babies; whether in my indoor or outdoor herb gardens (I’ll admit oregano and dill definitely did better outside).
It’s the end of the season, so what am I to do with all of those wonderful herbs? I can’t keep up with the flowers that my Basil plant is trying to push. So I’ve been dehydrating them and then using these cute little Ikea glass jars for storage. But I honestly have more than I can store. Then I remembered how delicious the bread and dipping oil was last Sunday after church at BoneFish Grill. So I thought, why not make my own herb bread? And while I’m at it – I should try to make some banging’ dipping oil to go with it. And I couldn’t have been more pleased with how well they turned out! My husband and kids were RAVING about how yummy it was!
I created this recipe by combining my favorite tried-and-true bread recipe and this one…
It left me with this amazing Herb Bread recipe:
Ingredients for Best Herb Bread:
- 1 package Active Dry Yeast
- 1.5 cups Warm Water
- 2 tbsp Honey
- 2 tbsp Olive Oil (you can add up to 1 additional tbsp if yours looks dry)
- 1 tbsp salt (I prefer Celtic Salt for this recipe)
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp garlic powder (if using garlic salt, adjust the salt ratio above)
- 1 tsp onion powder
- 1/2 cup grated Romano cheese (I used my kitchenmaid attachment and it took all of 5 seconds! Don’t stress if you shred too much, you’ll use that extra for the herb dip!)
- 4.25 cups Flour
Directions for Best Herb Bread:
- Mix yeast & warm water in a glass and set aside. You’re looking for this mixture to become foamy.
- Using your Kitchenmaid Stand-Mixer with bread kneading attachment, add ONLY 2 cups of the flour and all of the other dry ingredients and cheese. Mix to incorporate.
- Now add the remaining 2.25 cups of flour. Let your mixer knead the dough for 5 minutes. If the dough tries to climb out of your mixer, like mine did, just pause the kneading, push it down, and get it going again.
- Place a towel over your dough and let sit until it has doubled in size (usually 90 minutes works for me).
- Knead your dough a second time, I prefer to cut my dough in half at this point, and place in 2 lightly greased bread pans. You could make a very large loaf if you prefer. I prefer mine small. Allow your bread to double in size again (usually 40 minutes for me).
- Turn your oven on. If you have a convection oven I find that 325º for 26 minutes is absolutely perfect. But a conventional oven totally works too – 350º for 30 minutes.
Note: do you know how to tell if your herb bread is done? You want your bread to sound “hollow” when you knock on it.
Guess what? This herb bread saves wonderfully, especially if you do not cut into it. Just leave it out for a day or two, if you’d like.. ours has never made it more than 24-hours! If you do cut into your bread, place a bit of plastic wrap over the end, so it won’t dry out, and place the entire loaf in a gallon ziplock bag to seal it from drying out.
And now for the ahhhhh-MAZING Herb Dip!
First, remember that amazing Romano cheese I used in the bread? There’s no way to shred the perfect amount, so just save those leftover shavings for this amazing taste of heaven!
Ingredients for Oil Herb Dip:
- 1 cup olive oil
- 1/2 tbsp dried parsley
- 1/2 tbsp dried basil
- 1/2 tsp dried oregano
- 1/2 tbsp minced fresh garlic
- 1/2 tsp ground black pepper
- 1/4 tsp salt (I prefer fine Himalayan Salt for this recipe)
- dash of lemon juice (about 1/4 tsp)
- 2 tbsp grated Romano (or Parmesean cheese)
Directions for Oil Herb Dip:
- Stir together all ingredients except cheese. Sprinkle cheese over the surface of the oil mixture.
Now can I share one awesome thing that I did?? While I was making this incredible herb dip, I decided to warm that herb bread in the oven. Then I used a silicone brush, and lightly brushed this awesome mixture onto the herb bread and broiled the bread on a baking sheet for 4ish minutes. Just to give it some firmness. EXTRA YUMMM FACTOR!
Tonight I served this herb dip and herb bread with spring mix salads, topped with canned tuna flakes, garden tomatoes, carrot slices, and my favorite, Brianna’s strawberry dressing. A fresh and delicious dinner for my whole family!
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