Common Questions
Can I use dried herbs instead of fresh?
Yes. Use about 1 tablespoon total dried herbs (instead of 1/4 cup fresh). Dried herbs are stronger, so keep it modest. If you want more “fresh” flavor, add 1 teaspoon lemon zest to the dough.
Do I need bread flour?
No. Bread flour gives a slightly chewier slice, but all-purpose flour works great here. If your loaf turns out a bit dense, it usually needs more kneading, a warmer rise, or better proofing, not different flour.
My dough feels sticky. Did I mess up?
Probably not. This dough should be soft. If it is truly unmanageable, add flour 1 tablespoon at a time during kneading until it is tacky but not gluey. Humidity changes everything, so adjust as you go.
How do I know the second rise is done?
Look for the dough to crown about 1 inch above the rim. If you want a more confident check, do the finger-dent test: gently press a floured fingertip into the dough. If the dent slowly springs back and stays slightly visible, it is ready to bake. If it springs back fast, it needs more time. If it collapses, it may be overproofed (still bake it, but expect a slightly flatter top).
How do I know the bread is done?
Three good signs: (1) it is deep golden brown, (2) it pulls slightly from the pan edges, and (3) an instant-read thermometer in the center reads 190°F to 195°F for a soft sandwich loaf. If you prefer a slightly drier crumb, you can take it a little higher, closer to 195°F to 200°F.
Can I make this dairy-free?
It already is. This recipe uses olive oil, not butter or milk.
Can I make it into rolls instead?
Yes. Shape into 10 to 12 rolls, rise on a sheet pan until puffy, then bake at 375°F for about 15 to 18 minutes.
What if I only have an 8.5x4.5-inch pan?
That pan works. The loaf will be taller, and it may need a little longer in the oven. Start checking around 34 minutes, and use the color and internal temp as your guide.
