Fresh herbs aren’t just for savory dinners—they can also shine in baked goods. These two classic recipes highlight how herbs like basil, sage, and rosemary can add unexpected depth and warmth to homemade breads. Perfect for pairing with soups, salads, or enjoyed on their own, these recipes celebrate simple ingredients and old-fashioned techniques.
Recipes adapted from materials preserved in the Bedford Garden Club archives.
Classic Herb Bread (Makes 1 Loaf)
This softly spiced loaf is subtly sweet with a savory herbal finish, making it ideal for slicing and serving with butter.
Ingredients:
- 3/4 cup sugar
- 2 tablespoons soft shortening
- 1 egg
- 1 1/2 cups milk
- 3 cups sifted flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon basil or sage
- 2 teaspoons caraway seed
- 1/2 teaspoon nutmeg
Instructions:
- Preheat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan.
- Mix sugar, shortening, and egg thoroughly. Stir in milk.
- Sift flour, then sift again with baking powder, salt, herbs, caraway seed, and nutmeg.
- Stir dry ingredients into the wet mixture until combined.
- Pour batter into prepared pan.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing with a thin, sharp knife.
Little Rosemary Loaves
These small loaves are lightly sweet and delicately scented with rosemary—perfect for gifting or serving with tea.
Ingredients:
- 2 cups water
- 1 cup raisins
- 2 teaspoons baking powder
- 1 tablespoon rosemary
- 1/2 cup butter
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 cups flour
Instructions:
- Combine water, raisins, baking powder, and rosemary in a saucepan. Bring to a boil and cook for 2 minutes, stirring.
- Allow mixture to cool.
- Cream butter with sugar. Add eggs and vanilla.
- Stir in raisin mixture alternately with flour until well mixed.
- Fill well-greased small cans or mini loaf pans about 2/3 full.
- Bake at 350 degrees for about 1 hour. Adjust time if using larger containers.
- Cool in the pan before removing.
Rosemary substitutions: basil, parsley, celery leaves, marjoram, or lovage.
