Herb & Garlic Bread

For the dough:

1 x 600g Lighthouse Crusty Wholemeal Bread Mix Sachet
1 x 6g yeast sachet (included in bread mix or use one of our Lighthouse Yeast + Bread Improver Sachets)
410ml lukewarm water


For the filling:
115g butter, softened

3 tbsp olive oil
2 clove garlic, crushed
7 sprigs thyme
2 large sprigs rosemary

  1. Place bread mix and yeast in a large bowl. Add lukewarm water and mix with a fork to form dough. Mix further with hands and bring dough together. 

  2. Turn out dough onto a well-floured surface and knead for 8-10 minutes until soft and elastic. Add extra flour to prevent dough sticking. Move dough to a lightly greased bowl, cover with a clean, damp cloth and leave in a warm place until dough doubles in size (approximately 45 minutes). (Alternatively, the dough can be prepared in a bread machine using the dough setting.) 

  3. Preheat oven to 220°C (200°C fan forced). 

  4. Turn out dough onto a well-floured surface and knead gently for 1 minute. Transfer to a lined baking tray and shape into a loaf. Re-cover and leave in a warm place until dough doubles in size (approximately 30 minutes). 

  5. Shape dough into desired shape and bake for 25-30 minutes or until golden brown. 

  6. While the bread is baking, combine butter, oil and garlic in a bowl. 

  7. Slice baked loaf evenly every 2 or 3cm without cutting all the way through. Spread each slice with butter mixture. Place thyme and rosemary between each slice. Place loaf on baking tray and cook for a further 5 to 10 minutes. 

Notes: * Proofing time may vary depending on where the dough is placed. This step is critical in bread making to ensure the yeast produces sufficient aeration so that the bread develops a light, even texture.


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148 Carrington St, Fremantle, Western Australia, 6163

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