Herman Bread Recipe - Allrecipes.com
Herman Bread Recipe
  • READY IN 3 hr

Herman Bread

Recipe by  

"A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    3 hrs


  1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).
  4. Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2008

I wanted to add that many of these reviews are a function of two things: the condition and hydration of Herman. In order for your bread to rise, Herman must also rise. Bubbles alone don't rise bread. You need Herman to foam to at least 1/3 it's size; although most websites say it should double to make good bread. How do you get it to increase, feed Herman and use or dump some and do it again for several days. Each time, Herman will improve. As for hydration, the thinner your Herman the more flour you'll need when you bake. In general, most recipes assume a "pancake batter" consistency. Good luck.

Most Helpful Critical Review
Jan 28, 2003

I don't know if there was something that was forgotten or what. But unless you add sugar to the yeast it will not activate. And unless you add more flour than the directions call for you will have a puddle of dough. I fould this complicated and leaving out quite a few steps :(. Would Not recommend it to anyone.

Jul 21, 2007

I tried another Herman recipe before I tried this one and was totally disappointed - this one made the perfect loaf of bread - light with a thin crisp crust. Since I like my sourdough a little sweet I added about ¾ c. sugar and, like other reviewers, had to add about 1 additional cup of flour. I plan to pass this recipe out when I give away my starter! (This is also perfect for French toast!)

Jan 03, 2007

I really liked this bread, the texture is very nice. But the recipe is missing flour. I ended up adding about 1 1/2 cups more. The instructions should say 'keep adding 1/2 cup of flour until it is ready...' It is also a bit on the salty side. The bread by itself is good, but putting any butter or salty spread on it was too much. Next time I am adding 2 tsp. salt, not a tbsp. I made this in my breadmaker and it came out just fine. Just pour the liquid ingredients in first, then the flour and the dry ones. I processed it in the 'sweet dough' cycle, but the regular white cycle probably would have worked as well.

May 03, 2003

I already had a sourdough starter and I saw this recipe for white bread. I followed it with the exception of adding 3 tbs. sugar to it. I then worked only 1/2 of the remaining flour in and then used the other half to kneed the bread with. It all worked in eventually. (all three cups)I then let it raise and then punched it down and divided it into two loaves and let it raise overnight. They were light and fluffy. It is delisheous toasted.

Apr 02, 2007

I've made this bread several times now. It has a slightly sweet flavor to it. It's great toasted for breakfast. My husband and I can't get enough of it! Delicious and easy to make!

Nov 19, 2008

I love this bread, but love it even more as dinner rolls. Just divide dough in half then half again then thirds. Recipe makes 12 large rolls. I also cut down the salt to 1 tsp. It is also a good dough for cinnamon rolls. Yum!

Jan 28, 2003

I love using my Herman starter for this bread. Smc


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  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 466 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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