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Roasted Garlic & Herb Bread

Roasted Garlic & Herb Bread
This Recipe Is:

WebMD Recipe from EatingWell.com

This savory quick bread is loaded with roasted garlic—two heads of it!—plus chopped fresh herbs of your choice, so it has a big nutty, toasty, herbal flavor that’s ideal with a hot bowl of soup. If you’re intimidated about baking bread, a quick bread, which is made with baking powder and baking soda instead of yeast, is the perfect place to start.

Ingredients
Prep: 30 minutes | Total Time: 2 1/4 hours
  • 2 heads
    garlic, roasted (see How To) and cooled
  • 1 1/4 cups
    white whole-wheat flour, (see Note)
  • 1 1/4 cups
    all-purpose flour
  • 2 tablespoons plus 1 teaspoon
    chopped fresh herbs such as rosemary, thyme, oregano and/or dill, or 2 1/2 teaspoons dried, divided
  • 1 tablespoon
    baking powder
  • 1/4 teaspoon
    baking soda
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
  • large eggs
  • 1 1/4 cups
    low-fat milk
  • 1/3 cup
    extra-virgin olive oil
Instructions
  1. Position rack in middle of oven; preheat to 375°F. Line a 9-by-5-inch (or similar-size) loaf pan with parchment paper; generously coat the paper and sides of the pan with cooking spray.
  2. Peel roasted garlic cloves, keeping them whole.
  3. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons fresh herbs (or 2 teaspoons dried), baking powder, baking soda, salt and pepper in a large bowl. Whisk eggs, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients and gently stir together until almost combined. Add the garlic cloves and gently fold into the batter until evenly combined; do not overmix. Scrape the batter into the prepared pan and smooth the top; sprinkle with the remaining 1 teaspoon fresh herbs (or 1/2 teaspoon dried).
  4. Bake the bread until lightly browned on top and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around and under the loaf to loosen it and turn out onto the rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.
Tip

How To Roast Garlic: Position rack in lower third of oven; preheat to 400°F. Rub off the excess papery skin from a head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon extra-virgin olive oil and wrap into a package. (If roasting more than one head of garlic, you can put them together in one packet or make individual packets.) Place the package directly on the oven rack and roast until the garlic is very soft, 40 to 45 minutes. Unwrap and let cool. Refrigerate in an airtight container for up to 3 days. Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ­supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutritional Information

Makes: 1 loaf, 12 slices
  • Calories179
  • Fat7 g
    • Saturated fat1 g
  • Cholesterol32 mg
  • Carbohydrates23 g
    • Dietary fiber2 g
  • Protein5 g
  • Sodium270 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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