Herb Bread: Easy No-Knead Recipe
with Sweet or Savory Variations

Photo of Susan Gast
Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Herb bread is one of the easiest homemade loaves you can bake—and it fills your kitchen with an irresistible aroma. With Anita’s simple no-knead method, you can create a golden, flavorful bread without the fuss of kneading or complicated steps.

✅ Quick Answer: How do you make herb bread at home?
To make herb bread, mix flour, yeast, salt, warm water, and dried herbs into a simple no-knead dough. Let rise, shape, and bake at 450°F until golden and hollow-sounding. Customize with garlic, cheese, or sweet spices for endless variations.

Whether you crave a savory loaf with garlic and cheese or a lightly sweet version with cinnamon and raisins, this recipe gives you endless flavor combinations. Let’s dive in and get baking!

Freshly-baked Herb Bread, loaf sliced in half, sitting on a wooden cutting board

There's nothing difficult or too fancy here, and the aroma this bread emits while baking is mouthwatering... getting a grumbling tummy as I write this!

Want Fresh Herbs in Your Bread? Grow and Dry Them at Home

Get our free "How to Grow and Dehydrate Herbs" eBook for free! How? Simply visit the eBooks page here. It's my gift to you for taking the time to visit my Easy Food Dehydrating website!


Top of Recipe
Super Easy Herb Bread cooling on a wire rack

Ingredients You Need for Perfect Herb Bread

  • 1-1/2 cups warm water
  • 1 packet rapid-rise yeast
  • 1-1/2 teaspoons sea salt
  • 3-1/4 cups PLAIN flour (not bread or strong flour, just plain!)
  • 3 tablespoons dried Italian herbs, more or less

Step-by-Step: Foolproof No-Knead Herb Bread

  1. In a large mixing bowl, put in the flour, add the yeast packet, and the salt and mix well. Add the herbs, mixing well—use enough so that you can actually see the herbs! Then add the 120°F water. Use one hand to mix it all up and use the back of a knife blade (the non-sharp edge!) to scrape your hand clean. That tip was passed down from my mom :-)  Use our Fahrenheit to Celsius converter here on our site!
  2. Let sit out at room temperature covered with an old (clean!) tea towel, for one hour, to rise.
  3. Knock down the risen dough, cover again, and let sit for another hour.
  4. Turn the oven to 450°F, fill a shallow container with tap water (I use a small rectangular baking tin from the Dollar Store for this) and place it directly underneath your pizza stone, on the next rack down. Leave enough room above the pizza stone's rack so the dough can rise and not burn.
  5. Shape the dough into an oblong loaf, pulling the sides down and under to create a nice smooth top. Put this dough on top of your pizza paddle with parchment paper directly on top of the paddle. This enables the dough to slide off the paddle, directly onto the stone in the oven.
  6. Make a couple of slashes across your dough with a sharp knife and let sit on the parchment paper, on the paddle, while the oven heats up.
  7. Bake for 5 minutes. Remove the parchment paper: Pull out the oven shelf, use an oven mitt - grab a corner of the parchment paper, and use a small spatula to separate the bread from the paper. Usually, the paper will just slide right on out. Push the shelf back in and we're ready to finish baking!
  8. Bake for 20 minutes. Take the bread out and tap it, it should sound hollow when done.
  9. Let cool completely (yeah, right). Spread with butter. Indulge. Enjoy.
Bottom of Recipe

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Anita's Super Easy Bread base recipe is HERE.

Two Herb Bread Variations You’ll Bake Again and Again

Herbed Super Easy "Anita Bread," whole and sliced

And Herb Bread with Garlic, Cheese, and Onion!

To make this variation, just add a sprinkle of garlic powder, onion powder, and as much cheese as you like to the herb bread recipe that's on the page you're reading. Watch the bread while it bakes; you don't want to burn the cheese!

Herbed Super Easy "Anita Bread" with Garlic, Onion, and Cheese

Herb Bread Flavor Combos: Sweet and Savory Pairings You’ll Love

With this recipe, there are infinite ways you can make and bake it. Let your imagination go.

Try these herb combinations:

  • Rosemary, Thyme, Oregano - a classic Italian blend
  • Basil, Oregano, Parsley - a fresh Mediterranean mix
  • Sage, Rosemary, Thyme - an earthy blend
  • Cilantro, Basil, Dill - a bright, herby flavor
  • Garlic, Onion, Chives - savory and aromatic
  • Jalapeño, Cilantro, Lime - a flavorful Southwestern flair
  • Lavender, Rosemary, Lemon Zest - a floral, citrusy combination
  • Fennel, Anise, Poppy Seeds - aromatic seeds with licorice hints

If you're thinking about making your bread on the sweet side, consider these sweet combos, just add them to the bread mix, a handful should suffice:

  • Cinnamon, Nutmeg, Ginger - Warming spices that add sweet flavor
  • Orange or Lemon Zest - Bright citrus notes
  • Lavender - Floral, sweet aroma
  • Honey or Agave Nectar - Natural liquid sweeteners
  • Raisins, Cranberries, or Apricots - Dried fruits add a tangy sweetness
  • Walnuts or Pecans - Toasty, rich nuts with sweet undertones
  • Sweet Onion, Roasted Garlic, or Shallots - Use Vidalias, Walla Wallas, or Mauis as they are the sweetest (read more here).
  • Plain Yogurt or Milk - Adds moisture and a touch of sweet tanginess
  • Coarse Sugar - sprinkled on top adds a sweet, crunchy crust

Herb Bread FAQs: Tips, Tricks, and Tasty Variations

Can I use any herbs to make herb bread?

Yes! Fresh or dried herbs both work. Try Italian blends like oregano and basil, or experiment with sweet flavors like cinnamon and lavender.

Do I need to knead this bread dough?

No kneading required! This recipe is based on Anita’s no-knead method, which means less effort and a softer, rustic loaf.

How can I make herb bread sweet instead of savory?

Swap in cinnamon, nutmeg, or dried fruits like raisins and cranberries. A sprinkle of coarse sugar on top creates a deliciously crunchy crust.

Can I bake herb bread without a pizza stone?

Yes. While a pizza stone gives the crispiest crust, you can bake your loaf on a standard baking sheet lined with parchment paper.

What’s the best way to store homemade herb bread?

Let it cool completely, then store in an airtight container for 2–3 days at room temperature. For longer storage, freeze slices and reheat when needed.

Thanks for stopping by to explore this easy herb bread recipe! Whether you go for a savory rosemary-garlic loaf or a sweet cinnamon-apricot version, you’ll find endless ways to enjoy homemade bread.

Before you go, don’t forget to grab your free 5 Dried Food Recipes You’ll Actually Love PDF (below). It includes my all-time favorites—like carrot soup, spicy beef jerky, and banana cinnamon rolls—perfect for stocking your pantry.

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