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Tuscan-Style Bread with Herbs

Author: update by Susan Reid

Tuscan-Style Bread with Herbs Recipe

A light and airy loaf, redolent of herbs (we like a mixture of rosemary, marjoram, and oregano), this is a perfect bread to make for slicing for sandwiches or toasting with soup.

At a glance

1 loaf
Nutrition information


Choose your measure:


  1. In a large bowl, combine all of the ingredients, mixing and kneading to make a smooth, very soft dough.
  2. Place the dough in a greased bowl, cover, and let rise at room temperature until puffy but not necessarily doubled (about 1 hour).
  3. After the first rise, deflate the dough and form into a large round or a long loaf. Place on a parchment-lined baking sheet, or on a piece of parchment, if you're going to bake on a pizza stone.
  4. Cover the loaf with greased plastic wrap, and let it rise for 30 to 45 minutes, until noticeably puffy.
  5. While the loaf is rising, place a pizza stone in the oven and preheat it to 375°F.
  6. When the bread is almost doubled, uncover it and slash the top a few times. Bake for 30 to 35 minutes, until the center measures 190°F when measured with a digital thermometer.
  7. Remove from the oven and cool for 30 minutes before slicing.
  8. Store wrapped at room temperature for 4 days, or freeze for longer storage.

Nutrition Information

  • Serving Size 43g
  • Servings Per Batch 20
Amount Per Serving:
  • Calories 89
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 176mg
  • Total Carbohydrate 18g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.