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No-Knead Fresh Herb Batter Bread
The secret to this savory loaf is a quick batter method that skips the heavy kneading entirely. Packed with fresh parsley, rosemary, and thyme, it's a wonderfully approachable yeast bread for beginners. The crust bakes up golden and crisp, while the crumb stays soft, tender, and deeply aromatic. You'll love tearing into a warm slice alongside a hearty stew or serving it toasted for a weekend brunch.
Equipment
- Loaf Pan
- Hand Mixer
- Oven
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
- 1¼ cups very warm water (120°F to 130°F)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons shortening or softened butter
- 1½ teaspoons chopped fresh or ½ teaspoon dried rosemary leaves
- ½ teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
- 1 Grease bottom and sides of 8×4- or 9×5-inch loaf pan with shortening or cooking spray.
Instructions
- 1Grease an 8x4-inch or 9x5-inch loaf pan. In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast. Stir in the warm water, parsley, shortening, rosemary, and thyme.
- 2Beat with an electric mixer on low speed for 1 minute, scraping down the sides of the bowl. Increase the speed to medium for another minute. Stir in the remaining 1 cup of flour until the batter is smooth. Developing the gluten this way replaces traditional kneading.
- 3Transfer the batter into the prepared loaf pan, spreading it out evenly. Shape the top into a rounded loaf using floured hands. Cover loosely with greased plastic wrap and let it rise in a warm spot for about 40 minutes, or until doubled in size.
- 4Preheat the oven to 375°F. Bake for 40 to 45 minutes, or until the loaf sounds hollow when tapped. Immediately turn it out onto a wire cooling rack so the bottom doesn't steam and get soggy.
- 5Brush the warm crust with melted butter and cool completely before slicing.
Notes
- Variations: Swap the rosemary and thyme for equal amounts of fresh basil, tarragon, or dill depending on what you have on hand.
- Garnish: For an extra pop of color and flavor, sprinkle the butter-brushed crust with additional chopped fresh herbs while it's still warm.
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze slices for up to a month.