3 Savory Bread Recipes

Feel free to experiment a little with these recipes. If you’re missing an ingredient, don’t feel like you have to stick to some of the flavor additions. Take a peek at the suggestions at the end of each recipe to get some ideas on ways to swap out ingredients.

Some of my personal favorite breads use fresh, seasonal ingredients. Next time you’re at a farmer’s market, pick up ingredients that you like and start baking.

Sun-Dried Tomato and Olive Bread

Sun-Dried Tomato and Olive Bread

Prep time: 35 minutes plus 2 hours 30 minutes for rising

Bake time: 45 minutes

Yield: 16 servings

Ingredients

7 grams (1 package) active dry yeast

235 grams (1 cup) warm water

245 grams (1 cup) warm milk

25 grams (2 tablespoons) sugar

81.5 grams (1/2 cup) semolina flour

55 grams (1/2 cup) chopped sun-dried tomatoes

64 grams (1/2 cup) pitted black olives

9 grams (1-1/2 teaspoons) salt

3 grams (1-1/2 teaspoons) coarsely ground black pepper

226 grams (2 cups) whole-wheat flour

360 grams (3 cups) all-purpose flour

28 grams (2 tablespoons) extra-virgin olive oil

Directions

1. In the bowl of a stand mixer with a dough hook attachment, mix together the yeast, water, milk, and sugar. Let the mixture rest and bubble for 5 minutes.
2. Add the semolina flour, tomatoes, olives, salt, and pepper to the yeast mixture and mix for 1 minute on speed 2.
3. Add the whole-wheat flour and all-purpose flour and knead on speed 2 for 4 minutes. Let the dough rest for 15 minutes.
4. Knead on speed 2 for 7 minutes.
5. If the dough still seems sticky, sprinkle in 1/4 cup all-purpose flour and continue to knead for an additional minute.
6. Coat the dough with extra-virgin olive oil.
7. Cover the bowl with a damp tea towel and let the dough rise for 1-1/2 hours or until doubled in size.
8. Gently press down on the dough and divide it in half.
9. Place the 2 pieces of dough on a floured surface.
10. Form the 2 pieces of dough into round boules.
11. Place a piece of parchment paper onto a heavy baking sheet.
12. Place the boules onto the parchment paper and over the bread pans and let the doughs rise for 1 hour.
13. Preheat the oven to 350 degrees.
14. Bake the breads for 45 to 50 minutes or until they reach an internal temperature of 180 degrees F.
15. Allow the breads to cool at least 1 hour prior to slicing.

After cooling, store the bread tightly wrapped at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and place in a freezer-safe resealable bag for up to 3 months.

This is a hearty, rustic style bread which pairs perfectly with stews or summer salads. Serve with creamy goat cheese or cream cheese.

Rosemary Bread

Bake time: 45 minutes

Yield: 12 servings

Ingredients

13 grams (1-1/2 tablespoons) active dry yeast

294 grams (1-1/4 cup) warm water

12 grams (1 tablespoon) sugar

480 grams (4 cups) bread flour

62 grams (1/2 cup) chopped walnuts

3 grams (1 tablespoon) chopped, dried rosemary

23 grams (1/3 cup) powdered nonfat instant dry milk

28 grams (2 tablespoons) extra-virgin olive oil

6 grams (1 teaspoon) kosher salt

1 egg

Directions

1. In the bowl of a stand mixer with a dough hook attached, mix together the yeast, water, and sugar. Let the mixture rest for 5 minutes.
2. Add in the remaining ingredients and mix on speed 2 for 6 minutes.
3. Cover the bowl with a damp tea towel and allow the mixture to rise for 45 minutes to 1 hour in a warm, draft-free spot.
4. Lightly dust a flat surface with flour.
5. Form the dough into a round boule.
6. Place a piece of parchment paper onto a heavy baking sheet.
7. Place the boule onto the parchment paper, cover, and let rise for 30 minutes.
8. Place the oven rack in the center position and preheat the oven to 400 degrees F.
9. When the oven has heated, place the baking sheet onto the center rack, close the oven door, and reduce the heat to 350 degrees F.
10. Bake the boule for 45 to 50 minutes or until golden brown and an internal temperature of 190 degrees F is reached.
11. Allow the bread to cool for at least 1 hour prior to slicing.

After cooling, store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. To freeze, wrap tightly in plastic wrap and place in a freezer-safe resealable bag for up to 3 months.

Note: This bread can be baked as two smaller boules or as 12 to 16 rolls.

Serve this savory bread with stews or roasts.

Vary it! Add in chopped garlic, grated Parmesan, or olives for zesty additions.

Garlic and Herbed Bread

Bake time: 30 minutes

Yield: 12 servings

Ingredients

1 head of garlic

53 grams (1/4 cup) extra-virgin olive oil, divided

12.6 grams (1-1/2 tablespoons) active dry, instant yeast

294 grams (1-1/4) cups warm water

12.5 grams (1 tablespoon) sugar

540 grams (4-1/2 cups) bread flour

100 grams (2/3 cup) chopped walnuts

40 grams (1/3 cup) powdered milk

60 grams (1 cup) chopped fresh parsley

28 grams (2 tablespoons) chopped fresh thyme

1 egg, beaten

Directions

1. Preheat the oven to 400 degrees F.
2. Remove the outer skin of the garlic head.
3. Using a sharp knife, slice of the top of the garlic head to expose the top part of the cloves.
4. Place a small piece of foil on a flat surface.
5. Place the garlic head on the foil, cut side up and drizzle with 1 tablespoon of the extra-virgin olive oil.
6. Wrap the foil around the garlic head.
7. Place the foil-wrapped garlic into the oven and roast for 35 to 40 minutes or until easy to squeeze.
8. Remove the garlic from the foil and allow to cool for 30 minutes or until easy to handle.
9. Squeeze out the inner cloves from the skin lining of the garlic head.
10. Reserve the olive oil for brushing the bread prior to baking.
11. In the bowl of a stand mixer with a dough hook attachment, mix together the yeast, water, and sugar. Let the mixture rest and bubble for 5 minutes.
12. Add the bread flour, walnuts, powdered milk, parsley, thyme, egg, and roasted garlic to the yeast mixture, and knead with the dough hook on speed 2 for 5 minutes.
13. Pour the remaining extra-virgin olive oil into a glass bowl.
14. Place the kneaded dough in the glass bowl, and flip it over to coat it on all sides. Cover with a damp tea towel and let the dough rise for 1 hour.
15. Line a baking sheet with parchment paper.
16. Press out the air from the dough and divide the dough into two equal pieces.
17. Shape the dough into oblong-shaped loaves or round boules.
18. Place the dough onto the parchment paper. Cover with a damp tea towel and let the dough rise for 30 minutes.
19. Preheat the oven to 350 degrees F.
20. Score the top of the breads with a long slice about 1/2 inch deep.
21. Brush the bread dough surface with the remaining olive oil from the garlic.
22. Bake for 30 to 35 minutes or until the loaves reach an internal temperature of 180 to 190 degrees F.
23. Allow the breads to cool for 1 hour prior to slicing.

After cooling, store in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and place in a freezer-safe resealable bag for up to 1 month.

Vary it! You can use Marcona almonds or sunflower seeds in place of walnuts.