Recipe

Herb Lemon Bread (Bread Machine)

A fluffy, olive oil kissed loaf with bright lemon zest and a garden-herby finish. Minimal effort, bakery-style results: load the pan, press start, and do one quick dough check for the best rise and crumb.

By Matt Campbell

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4.8

A golden loaf of herb lemon bread sliced on a wooden cutting board with fresh herbs and a lemon half nearby in natural window light

Jump to Recipe

If your bread machine has ever made you think, this is nice, but it could be louder flavor-wise, this loaf is the fix. It is soft and sliceable like a classic sandwich bread, but with a bright lemon pop, a little olive oil richness, and a handful of herbs that make the kitchen smell like you accidentally have your life together.

This is my favorite kind of recipe because it is both low-drama and high-reward. You add accessible ingredients, let the machine do the heavy lifting, and you end up with a loaf that feels fresh and vibrant instead of just, you know, bread. There is one quick dough check along the way that makes all the difference.

Bread machine pan on a countertop with measured flour, salt, yeast, and a small bowl of lemon zest and chopped herbs ready to add

Why It Works

Bright flavor without weird texture: Lemon zest gives big aroma without significantly changing dough acidity.
Herbs that actually taste like herbs: A mix of dried and fresh often works well here. Dried herbs infuse during the knead, fresh herbs stay punchy.
Soft crumb, crisp edges: Olive oil keeps the interior tender while the crust bakes up nicely in the machine.
Reliable dough: The ingredient order and hydration are tuned for standard 1.5 lb bread machine cycles.

Pairs Well With

Storage Tips

Counter: Cool completely, then store in a bread bag or zip-top bag for up to 2 days.

Fridge: Up to 5 days, but note the fridge can dry out and stale bread faster. This option is best if your kitchen is very warm or humid. Toasting brings it right back to life.

Freezer: Slice the loaf, then freeze in a freezer bag for up to 2 months. Grab slices as needed and toast straight from frozen.

Best reheat move: Toast, then brush with a whisper of olive oil or butter and a pinch of flaky salt. It wakes up all the lemon and herb aroma.

Common Questions

Can I use all-purpose flour instead of bread flour?

Yes. The loaf will be slightly less chewy and may not rise quite as high, but it will still be tender and very tasty. If the dough looks sticky during the first knead, add 1 tablespoon flour at a time.

Will lemon juice mess with the yeast?

A little is fine, which is why this recipe uses zest for flavor and just a small amount of juice for brightness. Too much juice can slow yeast and tighten the crumb.

Fresh herbs or dried herbs?

Either works. For extra vibrant flavor, a mix often works well: dried herbs for infusion and a small amount of fresh herbs for a clean, green finish.

My loaf sank in the middle. What happened?

Most common causes are too much liquid, too much yeast, or a very warm kitchen. Next time, reduce water by 1 to 2 tablespoons and make sure you measure flour by spooning into the cup and leveling.

How do I keep herbs from streaking the dough?

Add them at the mix-in beep if your machine has one. If not, add them near the end of kneading and keep the pieces small, especially fresh herbs.

Do I have to follow your ingredient order?

Use your machine’s manufacturer order if it differs. Many machines do liquids first, then dry, then yeast, but a few reverse it.

My machine does not have a medium crust setting. What should I pick?

Choose light for a softer crust or dark for a toastier edge. The loaf works either way.

Will this work in a 2 lb machine?

Yes, a 2 lb machine is usually fine for a 1.5 lb loaf. If you have a 1 lb machine, this recipe may be too large and can overflow. Consider scaling down.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Bread machine (1.5 lb capacity recommended)
Measuring cups and spoons
Microplane or fine grater (for lemon zest)
Small knife and cutting board (for herbs)
Instant-read thermometer (optional but helpful)

I love bread machines for the same reason I love weeknight pasta. They let you show up a little tired and still look like you planned something. The first time I tried to make a “fresh” loaf in the machine, it tasted fine but kind of flat, like background music.

So I started chasing the stuff that makes food feel alive: zest, herbs, a little olive oil, and enough salt to make the flavor actually land. This loaf is where I ended up. It is the bread I slice while standing at the counter, telling myself I will only have one piece, then I “test” another one just to be sure.