Could we be tired of bread recipes, or pasta recipes, oh, or potato recipes? No, I don’t think so. So, today I am sharing the best “Garlic and Herbs Flatbread”. Can I get a “Whoop-Whoop”?

See, every meal in my house is served with different bread. We LOVE bread. Obviously, this flat-delicious bread is served with Italian dinners, such as skillet lasagna or baked tortellini. 

Usually, I bake it about 20-30 minutes before dinner is served, otherwise, my family CANNOT resist it. As soon as it is out of the oven, they start to rip it apart and spread cream cheese on it, or butter.

Tap here for more yummy bread recipes

Trust me, if you make it, I can bet that you will be tempted to take at least the little part just to taste it.

The aroma is amazing, and when it bakes you’ll have a feeling like your house is a small Italian family restaurant, especially if you have pasta cooking on the other side.

It simply wrapped, not only your kitchen but your whole house with a flatbread aroma, and let’s get something straight, there is nothing more tempting than hot bread fresh out of the oven.

It is a fairly simple recipe. I think the only complicated thing is to knead between 10-12 minutes until the dough is formed into an almost non-sticky ball. BUT, if you have, for example, KitchenAid with kneading attachment, you got yourself a job done without even putting pressure on your hands.

Although, seriously it’s not that hard to knead it with your hands either.

I am aware that not everyone has KitchenAid or similar, so this is an old-fashioned way without hardly any equipment (deep bowl, measuring cup, wooden spoon, baking pan, parchment paper -if your pan is not a non-stick baking pan).

If you get inspired and make The Best Garlic and Herbs Flatbread for you and your family, please tag on on social media @SandrasEascyCooking

Thank you for your support!!!

Yield: 6-8 Servings

The Best Garlic and Herbs Flatbread

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Easy and Tasty Garlic and Herbs Flatbread

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 4 cups All-Purpose Flour + for dusting
• 1 tsp. Garlic-Parsley Powder
• 2 tsp. Salt
• 1 pack 2 tsp. fast rise dry Yeast
• 2 tsp. Honey + 1/2 tsp. Sugar + splash of warm water.
• 1 3/4 cup Luke Warm Water
• 1/4 cup Olive Oil + 1 tbsp.

TOPPING:

• Italian Herb Mix
• Dry Basil
• Garlic-Parsley powder
• Grated Parmesan Cheese

Instructions

1. In a large bowl, add 4 cups of all-purpose flour. Add garlic-parsley (without sodium) and salt to the flour. Mix, then make a well.

2. In a small measuring bowl, add

3. In a small cup, add 2 teaspoons of Honey and 1/2 teaspoon of Sugar,  Add a splash to Luke warm water to dissolve a bit.

4. Add 1 pack (2 teaspoons/1/4 OZ) of fast rise dry yeast to the all-purpose flour, then pour dissolved honey-sugar mixture on top of the dry yeast. Wait for 15-20 seconds, then add splashes of LUKE warm water. Add water gradually. Mix with the wooden spoon, then start kneading. In the mid of the kneading process add half of the olive oil.

5. Knead for 10 more minutes or until the dough is formed and it is NOT as sticky as before.

6. Pour the rest of the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on the clean kitchen towel to keep warm. Let it rise for approximately 1 hour, or until it is double in size.

7. After about an hour take it out the bowl. Prepare all the herbs and cheese.

8. Then, line the parchment paper in your baking pan. If the pan is flat like mine (watch a video), you can dust a bit of flour and roll out the dough on your baking tin, however, if you pan have sides, roll it out on your working surface/board -of course, dust with the flour, when it rolled transfer it to your baking pan. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, garlic-parsley powder, Parmesan cheese and a few drizzles of olive oil. This is also fantastic as a pizza crust.

9. Preheat your oven at 425F (220C/gas: mark#7). Allow your dough to rise just until your oven is preheated. Bake for about 35 minutes, or until the crust is a light golden color.

10. Let it cool down for at least 10 minutes before cutting. Cover i

11. with a large kitchen towel. Serve it with your meal, or simply dip in the marinara sauce.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 257Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 598mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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It is finally a zucchini time so I made this tasty Zucchini Banana Bread.

I really wanted to post it over the weekend, but sometimes things don’t work like we want them to, however, here we go… It is today!

My internet started to make kicks once again!

I was like, I better leave everything for tomorrow. Because I just might go insane attempting the impossible mission.

I had some blog’s technical issues as well as internet problems, so you can imagine trying to work on something and due to the storm.

Click Here for more Brunch ideas

It is sweet, but not overly sweet… If you ask my daughter and her daddy, they would say “add 1/2 cup more sugar” but for me was just the right amount.

Zucchini bread. Hm! I told ya before that I got inspired by the book that I was reading a while ago.

It is so delicious! However, to be honest, it’s perfect the next day. When you slice it, warm it up and spread whatever spread you’d like on that slice (Nutella, wink).

This is the only way I will make my bread from now on. I used Swerve, which is sugar-free, very much Keto-friendly sweetener for baking.

Sometimes I would add sour cream, but I like it better with Greek yoghurt.

Also, the number of times I added ripe bananas and/or applesauce and it was great, too.

Applesauce works fantastic sub for eggs, so if you do not have eggs or cannot consume them add applesauce or bananas.

If you get inspired and make my easy Zucchini Banana Bread, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Recipes you might like:

GLUTEN-FREE PEANUT BUTTER CHOCOLATE BREAD

BACON EGGS AND CHEESE CROISSANT SANDWICHES

BREAKFAST BRIOCHE BREAD PUDDING

Yield: Serves 10 to 12

Zucchini Banana Bread

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Tasty, easy and perfect for breakfast or brunch Zucchini Banana Bread

Prep Time 15 minutes

Cook Time 50 minutes

Cooling Time 30 minutes

Total Time 1 hour 35 minutes

Ingredients

• 3 cup All-purpose Flour
• 1/2 teaspoon salt
• 1 teaspoon Baking Soda
• 3/4 cup Swerve or any Sugar substitute like Monk fruit, Erythritol or Stevia leaf
• 1/2 tablespoon Baking Powder
• 1 tablespoon Ground Cinnamon
• 1/2 cup Walnuts, chopped
• 3 large Eggs mixed
• 1/3 cup Olive Oil
• 1/8 cup Plain Yogurt
• 1 Green Apple peeled and grated
• 2 ripe banana, smashed
• 1 cup Zucchini, grated
• 1/2 teaspoon unsalted butter for brushing the bread + for the pan

Instructions

1. Preheat oven to 375F. Grease 16 x 4-Inch loaf pan with butter/oil/or natural oil spray, dust little bit of flour on the bottom of the baking pan as well as sides, and set aside. You may use two smaller ones such as 9.5 x 5 or a square cake pan 14 x 14. I line the baking pan with parchment paper. Tip! brush a bit of oil or butter inside of the pan before lining parchment paper. It will act as a glue o it is easier to pour in the batter.
2. Grate zucchini and an apple with a box grater, using the side with the largest holes.
3. Sift all-purpose flour and measure. Then to the flour add salt, baking soda, baking powder, cinnamon, and sugar. Chop walnuts and mix in with the dry mixture. 
4. In a separate bowl, mix together with a hand mixer or stand mixture eggs, oil, yogurt, mashed bananas, zucchini, and an apple. Then slowly add dry ingredients and mix until well incorporated.
5. Transfer batter to the prepared baking loaf pan, toss extra chopped walnuts or walnut halves if you wish. TURN THE OVEN TEMPERATURE DOWN TO 350F and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, about 55 to 60 minutes.
6. Cool in pan for 10 minutes, then remove bread from the pan and continue cooling on rack. Slightly cover the bread with the clean cotton kitchen towel. Allow the bread to cool down completely or at least 40 minutes before cutting.
7. When the bread is out of the oven I brush on the top a bit of unsalted butter. This gives the bread a wonderful warm buttery taste and aroma. 

Notes

• Store in the fridge, airtight container with a fitted lid. Most of the time I wrap the leftover bread with plastic wrap/foil and then place in the container.
• Use Applesauce instead of the eggs. Or extra banana and applesauce for extra sweetness and it will be nicely moist.
• For the best results wait to cool down for 2 hours. Then you can heat it and eat it. This will prevent this bread from being too dense and it will look like it is not done. So wait for at least 40 minutes before slicing.

Did you make this recipe?

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I might be just a few years late for the Hokkaido bread craziness that got into the food blogging community. However, better late than never.

Well, I had a chance to taste many Asian pastries and bread. We have a few great markets with bakeries that carry many baked and fried goodies.

I consider that a plus for me. If you never had Asian sweets, pastries or bread you are missing a lot.

Oh, I cannot even tell you how delicious Japanese curry bread (kare pan) or doughnut. My favorite, Anpan, sweet bread roll filled with sweet red bean paste, which I ate two weeks ago.

It was ever so soft, fresh and in combination with my hot french vanilla latte. It was just perfect on a chilly afternoon.
One of those bread that I went head over heels in this soft, fluffy like a pillow Japanese milk bread that literally melts in your mouth.

What is Hokkaido? 

Hokkaido (formerly known as Ezo, Yezo, Yeso) is the second largest island out of four in Japan.

Since this bread is called Hokkaido bread toast I am assuming its origin is from that area.

I tried to dig deeper to find at least some history behind the bread but there was nothing in particular in the history part, other than million recipes and most of them linked to Mrs. Christine of Christine Recipes.

Some believe this bread is originated in Tokyo, but milk as a main part of the bread is from Hokkaido. That is why it is called Hokkaido Milk Bread. Interesting fact, right?

So I modified it, change some things, used less butter but you are more than welcome to check this link above and see how she did it.

Bread came out so delicious, and simply amazing, my friends. I made this milk bread 4 times this week.

My dear niece loved the bread so I send her some, and you wouldn’t believe but my little baby boy ate one loaf in a day. Needless to say, my family really love and enjoy this bread, and we hope you will too.

Interesting article or a post about bread making techniques CLICK HERE

Yield: 2 Loaves

Soft Milk Hokkaido Bread

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I went head over heels in this soft, fluffy like a pillow Japanese milk bread that literally melts in your mouth. This Bread was so soft, fresh and in combination with my hot french vanilla latte, it was just perfect on a chilly afternoon.

Prep Time 15 minutes

Baking time 40 minutes

Rising time 1 hour 45 minutes

Total Time 2 hours 40 minutes

Ingredients

• 2 cups all-purpose flour
• 2 Tbs. Sugar
• 1.5 tsp. Salt (1 1/2)
• 2 tsp. Organic Dry milk Powder
• 1 Tbsp. Dry yeast + 5 Tbs. warm Milk
• 1-2 eggs, lightly beaten
• 2 oz Whipping cream
• 2 oz Milk
• 1 cup Tangzhong (flour+water roux), enough for two loaves
• 2 Tbs. unsalted butter, melted
• 1 tsp. Oil

Tangzhong /flour+water roux:

• 1/3 cup bread flour
• 1 cup of water

Instructions

1. First, make "tangzhong" or flour+water roux. In a medium saucepan, add 1 cup of warm water, and turn the heat on medium-low. Add Flour to the water and stir, let it heat through; stir until it becomes smooth texture, try not to burn and mash if you see lumps of dough. Suggestion* Once it starts to come together, getting thicker, turn off the heat and stir on the hot surface until you reach nicely thick constancy. Set aside.
2. Next, you will put together and mix all dry ingredients in the large bowl, except yeast. Put yeast in glass or cup with warm milk and sprinkle with sugar, let the yeast get activated (let it sit for 3-5 minutes). If it's still active, it will start to bubble and rise.
3. Add activated yeast and roux in the dry ingredients; mix together all wet ingredients as well as egg/s, and start mixing with wooden spoon until slightly combined. It will be sticky.
4. Toss a handful of flour on the Kitchen Counter/working surface and put the dough on it, knead until it looks like a ball.
5. Put it back in the bowl, brush oil on the dough, cover the bowl with the plastic wrap, put in the warm area, HINT * turned off oven or microwave is a perfect place to keep your dough until it raises because of there no cold air flow.
6. Let the dough rise for full 60 minutes, then take it out the bowl and onto a flour dusted cutting board, cut into 4 or more balls, depending on how big is your baking pan. I could bake only 4 in one pan, so I used two for 8 rolls, which I packed 4 at the time (See pic above for further instructions.)
7. Preheat the oven to 375 F.
8. Once all the rolls are done, and in the baking pan, about additional 30 minutes. Brush on mix of one egg and pinch of salt or unsalted melted butter.
9. Bake for 40 minutes or until it is golden brown, and when you pick up the pan it's not as heavy.
10. Take it out of the baking pan, and wrap the bread with clean kitchen cloth/towel, and do not cut until it cools for at least 30 minutes, preferably an hour.

Notes

You can make rolls in the regular circular pan and so much more. Click here for more inspiration and great ideas that I found on Google Images.

Make sure to wrap the bread really good once it's completely cooled, either by placing it in the large Ziploc bag or wrap it with plastic wrap.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest