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Garlic and Herb Bread


1 10g pack instant dry yeast

1 tablespoon sugar

1 cup warm water

1 teaspoon salt

2 teaspoons dried rosemary

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 teaspoon ground black pepper

6 cloves minced garlic

2 1/2 cups all-purpose flour

1/3 cup parmesan cheese

2 tablespoons olive oil

1 tablespoon butter/margarine


In a large mixing bowl, add yeast, sugar, and water. Stir in salt, rosemary, parsley, basil, oregano, and garlic.

Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.

Transfer to a lightly greased mixing bowl, cover, and let rise until double in size, about 1 hour.

Preheat an oven to 375 degrees Fahrenheit. Drizzle a baking sheet with olive oil.

Divide the dough in half and shape into two separate round loaves. Place loaves onto the prepared baking sheet. Let rise another 15 to 20 minutes.

Top each loaf with 1/2 tablespoon butter/margarine.

Bake in the 375 degree oven for 18-20 minutes, until golden brown.

Adapted from the Stay at home chef


Thaw phyllo pastry as directed.

On a large working area, lay one phyllo pastry sheet down. Brush with butter. Take another sheet and lay on top and again brush with butter mixture. Repeat this for 5 sheets.

Take beef filling and place in the middle of the phyllo stack. Then fold all corners of the phyllo pastry upwards and squeeze the tops to close them. Use the butter mixture to seal if needed. Brush rest of melted butter on.

Preheat oven to 375 degrees F and bake for 35-40 minutes, or until phyllo pastry is lightly browned. Enjoy.

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