Australian Four Herb Bread

Total Time
2hrs 50mins
Prep 2 hrs
Cook 50 mins

This bread is best eaten the day it is made or can be frozen for 2 months. This came from the Australian Women's Weekly.

Ingredients Nutrition


  1. Lightly grease loaf pan.
  2. Combine yeast, sugar and milk in medium bowl, cover, and let stand for 15 minutes or until foamy. Stir in egg and butter.
  3. Sift flour into large bowl, make well in centre, gradually stir in yeast mixture, mix to a soft dough.
  4. Turn dough onto a lightly floured surface and knead until smooth.
  5. Place dough into lightly oiled bowl, cover and let stand for 1 hour or until doubled in size.
  6. Punch down dough and knead for 5 minutes or until smooth.
  7. Divide dough into 4 portions.
  8. Roll 1 portion into 6" x 8" rectangle.
  9. Combine herbs and extra egg white in small bowl, spread a quarter of the herb mixture over dough.
  10. Roll dough up from long side like a Swiss Roll.
  11. Repeat with remaining dough and herb mixture.
  12. Place 2 rolls side by side in prepared pan, top with remaining rolls.
  13. Cover and let stand in warm place for about 40 minutes or until dough reaches the top of the pan.
  14. Brush loaf lightly with combined extra egg yolk and milk, sprinkle with rock salt.
  15. Bake at 375 degrees for about 50 minutes or until golden brown and loaf sounds hollow when tapped.
  16. Let stand in pan for 5 minutes before removing to cooling rack.
Most Helpful

The best thing about this bread was definitely the grilled cheese sandwiches made with it the next day. The outside got nice and crunchy! I bet this would make very cool, sophisticated and savory French Toast! Thank you for posting! Made for ZWT5, for the Groovy GastroGnomes.

CraftScout May 22, 2009

I loved this bread, though I did change it a little bit. It was so soft. I didn't have an egg and I didn't have 1 cup of milk. So I replaced the milk with 1/2c. half n half and 1/2c. buttermilk. I also didn't have fresh herbs so I replaced them with dried and also didn't have chives so I just used some fresh fennel. I buttered the rolled out pieces of dough and put some minced garlic on them along with lemon zest. So I changed it up a little bit but I know it would have still been a five star recipe even if I hadn't changed it! Thanks for posting this!

Leah's Kitchen May 21, 2009

This bread is so tasty you just have to give it a burl. Aussie slang for try) I used all fresh herbs except the oregano. Don't worry about getting the pieces rolled out exactly I sure didn't LOL They all rise together anyway. I did use a bit to much oregano so it was the prominent flavour. This is a bread that does need eaten within hours of making . I was finding the texture going crumbly after about 5 hours . I am using the leftovers to make a garlic bread today since I think this would make an awesome garlic bread. Made for ZWT 5 for team Zaar Chow Hounds

wicked cook 46 May 17, 2009