Garlic Herb Batter Bread Recipe

Name: Garlic Herb Batter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or butter; 2 cloves garlic, peeled and pressed or finely minced; 1 cup milk; 1 cup cold tap water; 4 1/2 to 5 cups unbleached all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon table salt; 1 packet (2 1/4 teaspoons) dry yeast; 1 large egg, separated; Kosher or other coarse salt

Servings: persons

2 tablespoons olive oil or butter
2 cloves garlic, peeled and pressed or finely minced
1 cup milk
1 cup cold tap water
4 1/2 to 5 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon table salt
1 packet (2 1/4 teaspoons) dry yeast
1 large egg, separated
Kosher or other coarse salt

1
In a small saucepan over very low heat, combine the olive oil or butter with the garlic. Heat slowly until the garlic is soft and fragrant, about 3 minutes, making sure the garlic doesn't burn. Add the milk and heat to scalding. Remove from heat and stir in the water. Set aside.
2
In the bowl of a stand mixer fitted with a dough hook, stir together 3 cups of the flour, the sugar, oregano, basil, salt and yeast. When the garlic-liquid mixture has cooled to lukewarm (about 120 degrees), pour it into the dry ingredients along with an egg yolk. Beat about two minutes at medium speed. Add enough additional flour, 1/4 cup at a time, scraping down sides and beating for two minutes after each addition, to make a stiff and sticky batter. Cover bowl with plastic wrap and let rise until dough reaches the top of the bowl, about 1 hour at room temperature or in the refrigerator for about 3 hours.
3
Stir batter down and place it into a greased 2-quart glass or ceramic casserole of any shape. Cover with a towel (not terrycloth) and let rise 30 minutes until roughly doubled in size, longer if batter has been refrigerated.
4
Preheat oven to 375 degrees. Beat egg white in small bowl until foamy; brush surface of the loaf and sprinkle it lightly with kosher salt before the egg white dries. Bake for about 45 minutes, until loaf is deep golden brown and internal temperature is 190 degrees. Remove immediately from casserole and allow to cool on a wire rack.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil or butter, 2 cloves garlic, peeled and pressed or finely minced, 1 cup milk, 1 cup cold tap water, and more.

Yes, Garlic Herb Batter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Garlic Herb Batter Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions