🌿 Basic Savory Bread Loaf (Soft and Flavorful)
Ingredients
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3 cups (360g) all-purpose flour (or bread flour for chewier texture)
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2¼ tsp (1 packet) active dry yeast
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1 cup (240ml) warm water (about 105–110°F / 40–43°C)
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2 tbsp olive oil or melted butter
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1½ tsp salt
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1 tsp sugar or honey (helps activate yeast)
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Optional flavor add-ins:
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1 cup shredded cheese (cheddar, mozzarella, parmesan)
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2–3 tbsp chopped fresh herbs (rosemary, thyme, parsley, dill, etc.)
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2 cloves garlic, minced or roasted
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½ cup chopped olives, sundried tomatoes, caramelized onions, or cooked bacon
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🥣 Instructions
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Activate the yeast:
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In a large bowl, mix warm water, sugar (or honey), and yeast.
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Let it sit for 5–10 minutes, until foamy.
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Mix the dough:
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Add olive oil, salt, and about half the flour.
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Stir until combined, then add the rest of the flour (and any add-ins).
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Mix until a shaggy dough forms.
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Knead:
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Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
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If sticky, add a little more flour (a tablespoon at a time).
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First rise:
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Place dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled — about 1 to 1½ hours.
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Shape and second rise:
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Punch down dough, shape into a loaf, and place in a greased 9×5″ loaf pan.
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Cover and let rise again until puffy, about 30–45 minutes.
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Bake:
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Preheat oven to 375°F (190°C).
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Bake 30–35 minutes, until golden brown and sounds hollow when tapped on the bottom.
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(Optional: brush top with melted butter or olive oil after baking for shine and flavor.)
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Cool and serve:
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Let cool for at least 15 minutes before slicing.
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🧀 Flavor Combo Ideas
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Garlic + Parmesan + Italian herbs
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Cheddar + Jalapeño
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Feta + Spinach + Dill
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Olive + Rosemary
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Caramelized Onion + Gruyère
Would you like me to give you a specific savory flavor version (like garlic-herb, cheese-onion, or olive-rosemary)? I can tailor the recipe with exact amounts for that flavor.
