This is a list of 20 rustic bread recipes that you are able to make without a bread machine. And that's a win for me, as I don't have a bread machine and I don't have any fancy techniques up my sleeve. Let's check them out.

Classic Peasant Bread

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First up is classic peasant bread. This one is made from five basic pantry ingredients: flour, sugar, yeast, salt, and water.

Classic Peasant Bread

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Proofing, Rising, and Cooling Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 16 servings

Ingredients Method

Ingredients

  

• 4 cups all-purpose flour
• 2 cups warm water about 110°F
• 2 tsp active dry yeast
• 2 tsp salt
• 1 tbsp granulated sugar
• 2 tbsp butter melted (for brushing)

Method

 

1. Combine water, yeast, and sugar in a large bowl; stand 5 minutes until foamy.
2. Stir in flour and salt with wooden spoon until shaggy dough forms; cover with plastic wrap and rise at room temperature 2 hours until doubled.
3. Butter two 1-quart oven-safe bowls; divide dough equally between them. Rise 30 minutes.
4. Preheat oven to 425°F; brush loaf tops with melted butter.
5. Bake 15 minutes; reduce oven to 375°F and bake another 30 minutes until golden brown and hollow-sounding when tapped.
6. Remove from bowls; cool on wire rack at least 10 minutes before slicing.

Cornmeal Peasant Bread

You are going to fold cornmeal into the flour, giving you little golden pockets and an extra crunch on your crust. This one is perfect to serve with warm butter, honey, or even alongside some chili.

Thyme Dinner Rolls

These thyme dinner rolls are perfect for dinners or potlucks. They are going to have the perfect golden, glossy tops and a soft interior. I like to make these ahead because overnight they are actually going to have a second rise that happens in the fridge before baking fresh. You'll want to use fresh thyme with these specifically to really bring that flavor to life here.

Thyme Dinner Rolls

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Proofing and Rising Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 28 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 3 1/2 cups all-purpose flour
• 1 cup whole milk warmed to 110°F
• 1/4 cup unsalted butter melted
• 2 1/4 tsp active dry yeast one packet
• 2 tbsp granulated sugar
• 1 large egg
• 1 1/2 tsp salt
• 2 tbsp fresh thyme leaves chopped
• 2 tbsp butter melted (for brushing)

Method

 

1. Combine milk, sugar, and yeast in a large bowl; stand 5-10 minutes until foamy. Whisk in melted butter, egg, and thyme.
2. Stir in flour and salt until soft dough forms; knead on lightly floured surface 6-8 minutes until smooth and elastic.
3. Place in greased bowl; cover with clean kitchen towel and rise in warm place 1 hour until doubled.
4. Punch down; divide into 12 equal pieces. Shape smooth balls by pulling edges underneath; space evenly in greased 9x13-inch dish.
5. Cover with towel; rise 30-40 minutes until puffy and touching.
6. Preheat oven to 375°F. Brush rolls with melted butter; bake 16-18 minutes until tops are golden brown.
7. Remove; brush with additional butter and serve warm.

Everything Bagel Bread

This everything bagel bread is simply made by throwing in everything bagel seasoning. And the trick for this one is to use an egg wash before adding the seasoning, so it really sticks and helps form a beautiful, golden, seasoned crust. This one is perfect for sandwiches, toast, or even school lunches. And the dough is perfect for beginners, which is an added bonus for me.

Whole Wheat Peasant Bread

This is just a whole-wheat version that, again, requires no kneading. You're just gonna stir, let it rise, and bake it covered in a Dutch oven, which will give you an artisan-style crust without any special equipment. This is perfect for a busy weeknight bread that will stay fresh for days.

Whole Wheat Peasant Bread

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Rising, Preheating, and Cooling Time 3 hours hrs

Total Time 4 hours hrs

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tsp instant yeast
• 2 tsp salt
• 1 tbsp honey
• 2 cups warm water
• 2 tbsp olive oil for greasing

Method

 

1. Whisk flours, yeast, and salt in a large bowl.
2. Stir in honey and water with wooden spoon until all flour is incorporated and sticky dough forms; do not knead.
3. Cover tightly with plastic wrap; rise at room temperature 1 to 2 hours until doubled.
4. Preheat oven to 425°F; heat Dutch oven with lid inside 30 minutes.
5. Carefully remove hot pot; grease inside with oil and scrape in dough.
6. Cover; bake 30 minutes. Uncover; bake another 12-15 minutes until deeply golden.
7. Remove bread immediately; cool on wire rack at least 30 minutes before slicing.

Artisan Country Loaf

This artisan country loaf is another one you are going to bake in a hot Dutch oven because you want the steam to be trapped, mimicking a professional bakery oven. Scoring the top on this one is actually a much-needed technique. You're not just doing that to make this one look pretty. Be sure that you don't skip that step. You want to allow your dough to rest overnight on this one and watch it come together perfectly.

Artisan Country Loaf

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting, Rising, Preheating, and Cooling Time 21 hours hrs 45 minutes mins

Total Time 23 hours hrs

Servings: 10 servings

Ingredients Method

Ingredients

  

• 3 1/4 cups bread flour
• 1 1/2 tsp instant yeast
• 2 tsp salt
• 1 1/2 cups cool water
• Extra flour for dusting

Method

 

1. Combine flour, yeast, and salt in a large bowl; mix in water until no dry flour remains.
2. Cover with plastic wrap; rest at room temperature 12-18 hours until surface bubbles and dough more than doubles.
3. Turn onto well-floured surface; gently round by folding edges to center. Rest seam-side down 15 minutes.
4. Pull edges underneath into tight ball; place seam-side down in bowl lined with heavily floured kitchen towel.
5. Cover; rise 1 1/2 to 2 hours until nearly doubled.
6. Preheat Dutch oven with lid in oven at 450°F at least 30 minutes.
7. Carefully turn dough onto parchment; score top with sharp knife in one decisive slash. Lower into hot pot using parchment.
8. Cover; bake 30 minutes. Uncover; bake another 12-15 minutes until deep golden brown and internal temperature is 205°F.
9. Cool completely on wire rack at least 1 hour to set crumb before slicing.

No-Knead Ciabatta Bread

This no-knead ciabatta bread relies heavily on overnight fermentation. Your dough is deliberately wet and sticky, which will produce an open, pillowy crumb. This one is sure to impress. It's going to be the perfect bread to dip in olive oil, use for sandwiches, or even make into bruschetta.

No-Knead Ciabatta Bread

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 3 cups bread flour
• 1 3/4 cups warm water 110°F
• 1/4 teaspoon active dry yeast
• 2 teaspoons salt
• Extra flour for dusting

Method

 

1. Whisk flour, yeast, and salt in a large bowl until combined.
2. Stir in water with wooden spoon until sticky, shaggy dough forms with no dry flour.
3. Cover tightly with plastic wrap; rest at room temperature 12 to 18 hours until surface bubbles and dough more than doubles.
4. Turn onto generously floured surface; dust top with flour.
5. Gently shape rectangle; halve into two loaves.
6. Transfer to parchment-lined baking sheet; cover loosely with kitchen towel and rest 1 hour.
7. Preheat oven to 425°F; place metal pan on bottom rack.
8. Just before baking, add 1 cup hot water to metal pan for steam; immediately put bread in oven.
9. Bake 40 to 45 minutes until deep golden brown and hollow-sounding when bottom tapped; cool on wire rack at least 30 minutes before slicing.

Dutch Oven No-Knead

This Dutch oven no-knead bread is the famous minimal-effort, rustic bread because it takes only about 5 minutes of hands-on work. This is going to rise and bake in a preheated Dutch oven, giving you the perfect steam and final crust that you can hang your hat on.

Dutch Oven No-Knead

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Minimum rising and cooling time 14 hours hrs

Total Time 15 hours hrs

Servings: 10 servings

Ingredients Method

Ingredients

  

• 3 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water
• Cornmeal or wheat bran for dusting

Method

 

1. Whisk flour, yeast, and salt in a large bowl to distribute evenly.
2. Stir in water with wooden spoon until sticky dough forms with no dry flour.
3. Cover with plastic wrap; rest at room temperature 12 to 18 hours until doubled and bubbly with bubbles across surface.
4. Lightly dust parchment on counter with cornmeal or bran; turn dough onto it.
5. With floured hands, gently round dough, folding edges underneath; cover loosely with plastic wrap and rest 1 to 2 hours.
6. About 30 minutes before dough is ready, put lidded Dutch oven in oven; preheat to 450°F.
7. Carefully remove hot pot; lower dough using parchment and cover.
8. Bake covered 30 minutes; uncover and bake another 15 minutes until crust is deep golden brown.
9. Remove bread; cool on wire rack at least 1 hour before slicing.

Onion Rosemary Focaccia

Focaccia is that friendly gateway yeast bread perfect for beginners. It is very forgiving, it's adaptable, and it is drenched in olive oil. Poking the dough is going to create pools for your oil that really bring this one together. And that onion and rosemary flavor is sure to make this one stand out.

Onion Rosemary Focaccia

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Minimum rising and cooling time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 2 cups warm water 110°F
• 10 tablespoons olive oil divided
• 2 large onions thinly sliced
• 3 tablespoons fresh rosemary chopped
• Flaky sea salt for topping

Method

 

1. Combine flour, yeast, and salt in a large bowl; stir in water and 4 tablespoons oil until wet, sticky dough forms.
2. Cover with plastic wrap; rise at room temperature 1 to 2 hours until doubled.
3. Meanwhile, heat 2 tablespoons oil in a large skillet over medium; cook onions 15 to 20 minutes until golden and caramelized, stirring occasionally. Set aside.
4. Coat bottom and sides of a 9x13-inch pan with 2 tablespoons oil.
5. Transfer dough to pan; gently stretch to fill, using oiled fingers if sticky.
6. Cover loosely with kitchen towel; rest 30 minutes until puffy.
7. Preheat oven to 425°F.
8. Deeply dimple entire surface with fingers; drizzle with 2 more tablespoons oil.
9. Scatter onions and rosemary evenly over top; sprinkle with flaky salt.
10. Bake 20 to 25 minutes until top is golden brown and edges crispy; cool in pan 10 minutes before slicing and serving.

Rustic Garlic Loaf

This rustic garlic loaf has garlic baked directly into the bread instead of brushing it on after. That way, you have pockets that run throughout your bread filled with caramelized garlic, really bringing the flavor to life in this one. This is the perfect loaf to serve with pasta, as it tastes like Italian-restaurant quality done right at home.

Herb-Infused Rustic Bread

This herb-infused rustic bread is made with rosemary, thyme, and oregano, but you can definitely use whatever herbs you have on hand or are growing, which would make it even better to have that added freshness in this one. You're going to work those herbs into your dough during kneading.

And if you crush dried herbs between your fingers, you'll release even more oil and fragrance, which will really bring this one to life and make it that much more impressive.

Herb-Infused Rustic Bread

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 4 cups bread flour
• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 2 tbsp fresh rosemary chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp dried oregano
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp honey

Method

 

1. Dissolve yeast and honey in water; stand 5 minutes until bubbly.
2. Combine flour, salt, rosemary, thyme, and oregano in a large bowl.
3. Stir yeast mixture and oil into flour until rough dough forms.
4. Knead on floured surface 10 minutes until smooth and elastic, distributing herbs evenly.
5. Place in greased bowl; cover and rise 1 to 1.5 hours until doubled.
6. Shape round boule on parchment-lined baking sheet; rise 45 minutes.
7. Preheat oven to 450°F; score top in crosshatch with sharp knife.
8. Bake 35-40 minutes until crust is deep golden brown and internal temperature reaches 200°F; cool completely on wire rack.

Olive Rustic Bread

This olive rustic bread is made with Kalamata olives, which have a very deep and rich flavor that a lot of people appreciate. And mixing this into the bread after drying them really well is going to be what makes this one come together. The olives will release moisture as this one bakes, making your bread very soft and very enjoyable.

Olive Rustic Bread

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Prep Time 30 minutes mins

Cook Time 38 minutes mins

Total Time 1 hour hr 8 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 3 1/2 cups all-purpose flour
• 1 1/3 cups warm water
• 2 1/4 tsp active dry yeast
• 1 cup kalamata olives pitted and chopped, patted dry
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp sugar
• 1/2 tsp black pepper

Method

 

1. Combine water, yeast, and sugar in a bowl; stand 5-7 minutes until foamy.
2. Mix flour, salt, and pepper in a large bowl.
3. Stir yeast mixture and oil into flour until sticky dough forms.
4. Knead on floured surface 8 minutes until smooth; flatten slightly, fold in olives, and knead gently to distribute.
5. Place in oiled bowl; cover with plastic wrap and rise 1.5 hours until doubled.
6. Turn onto floured surface; shape oval loaf on parchment-lined baking sheet.
7. Cover loosely; rise 40 minutes, then preheat oven to 425°F.
8. Score top with 3-4 diagonal slashes; bake 35-38 minutes until golden brown and crusty. Cool on wire rack 20 minutes before serving.

Seeded Artisan Loaf

This seeded artisan loaf is made with sesame, sunflower, flax, and poppy seeds, giving it a very nutty, crunchy crust. This one is perfect for beginners because the seeds here are going to add moisture, which can perfectly cover up imperfect shaping of your bread, which is certainly a win for me. Being sure to do an egg or water wash on this will help your seeds actually stick.

Seeded Artisan Loaf

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method

Ingredients

  

• 3 cups bread flour
• 1 1/2 cups warm water
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 1 tablespoon honey
• 1/4 cup mixed seeds sesame, sunflower, flax, poppy
• 2 tablespoons additional mixed seeds for topping
• 1 egg white lightly beaten

Method

 

1. Dissolve yeast in water in a large bowl; stand 5 minutes until foamy.
2. Stir in honey, salt, and 1/4 cup seeds.
3. Gradually stir in flour until shaggy dough forms; knead on floured surface 8-10 minutes until smooth and elastic.
4. Place in greased bowl; cover with damp towel and rise in warm place 1-2 hours until doubled.
5. Punch down; shape round loaf on parchment-lined baking sheet.
6. Cover; rise another 45 minutes until puffy.
7. Preheat oven to 425°F; brush top with egg white and sprinkle generously with remaining seeds.
8. Slash top with sharp knife; bake 35-40 minutes until golden brown and hollow-sounding when bottom tapped.

Spelt Wheat Bread

This is an easy entry point into ancient grains because it's slightly sweet, nutty, and less dense than regular whole wheat. You don't want to overwork your dough on this one because spelled's gluten is a lot more delicate. Just mix this one minimally and let it do the work. This will stay fresh for several days as long as you keep it wrapped in a towel.

Spelt Wheat Bread

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 2 cups whole spelt flour
• 1 1/2 cups bread flour
• 1 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt

Method

 

1. Combine water, yeast, and honey in a large bowl; stand 5-10 minutes until foamy.
2. Stir in oil, salt, and spelt flour until combined.
3. Gradually stir in bread flour gently just until dough comes together; do not overmix.
4. Knead gently on lightly floured surface 5-6 minutes until smooth but slightly soft.
5. Place in greased bowl; cover and rise 1 hour until doubled.
6. Gently shape loaf in greased 9x5-inch pan.
7. Cover; rise 40-45 minutes until about 1 inch above pan.
8. Preheat oven to 375°F; bake 30-35 minutes until golden brown and internal temperature reaches 190°F.

Kamut Artisan Bread

Kamut is an ancient grain, and it makes this artisan bread one that will stand out because it is naturally buttery and almost has a honey flavor, with a warm amber color in your crumb, which is really pretty. This one has a long, slow rise, so you would start it in the morning, bake it in the late afternoon, and you will have a flavor that develops beautifully.

Kamut Artisan Bread

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 cups kamut flour
• 1 1/2 cups bread flour
• 1 3/4 cups warm water
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 teaspoon sugar

Method

 

1. Dissolve yeast and sugar in water; stand 5 minutes until bubbly.
2. Stir in kamut flour, salt, and oil until combined.
3. Gradually mix in bread flour until sticky dough forms.
4. Knead on floured surface 10 minutes until smooth and elastic.
5. Place in oiled bowl; cover with plastic wrap and rise at room temperature 2-3 hours until doubled.
6. Turn onto floured surface; gently shape round boule on parchment-lined baking sheet.
7. Cover loosely; rise 1 hour until puffy.
8. Preheat oven to 450°F; slash top in crosshatch with sharp knife. Bake 40-45 minutes until crust is deep golden brown and bread sounds hollow when tapped.

Sesame Seed Bread

Something about sesame seeds just really steps up bread, in my opinion, and this sesame-studded loaf is no different. You are making this one by hand with no special equipment. The seeds are just adding a nutty flavor and crunch for you.

This isn't just about looks. You want to do an egg or water wash beforehand to ensure those seeds actually stick. And you can also add some black sesame seeds alongside the white for some contrast and really step this one up a notch.

Sesame Seed Bread

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 3 cups all-purpose flour
• 1 1/4 cups warm water
• 2 1/4 tsp active dry yeast
• 2 tbsp honey
• 1 1/2 tsp salt
• 2 tbsp olive oil
• 1/4 cup sesame seeds
• 1 large egg beaten with 1 tbsp water

Method

 

1. Combine water, yeast, and honey in a large bowl; stand 5 minutes until foamy.
2. Stir in flour, salt, and oil until shaggy dough forms.
3. Knead on floured surface 8-10 minutes until smooth and elastic; place in greased bowl, cover, and rise 1 hour until doubled.
4. Punch down; shape round or oval loaf on parchment-lined baking sheet.
5. Brush generously with egg wash; sprinkle sesame seeds over entire top, pressing gently to adhere.
6. Rise another 30 minutes; bake at 375°F for 30-35 minutes until golden brown and hollow-sounding when bottom tapped.

Dukkah Crusted Loaf

If you haven’t tried dukkah before, you’re in for something delicious. This Egyptian blend of nuts, seeds, and warm spices can make even simple bread taste amazing. Each bite is crunchy and packed with flavor, so you won’t miss the butter at all.

Rustic Potato Bread

This rustic potato bread is a great way to use leftover mashed potatoes. Even if they've already been mixed with butter and cream, that actually gives you a softer and longer-lasting loaf. This dough is stickier than a baker might be used to, and the rise will take a bit longer since the potatoes slow the yeast. But once it is done, you have a loaf that is sure to impress.

Rustic Potato Bread

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 14 servings

Ingredients Method

Ingredients

  

• 3 cups all-purpose flour
• 1 cup mashed potatoes cooled
• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 3 tbsp butter melted
• 2 tbsp sugar
• 1 1/2 tsp salt
• 1 large egg

Method

 

1. Combine milk, yeast, and sugar in a large bowl; stand 5 minutes until foamy.
2. Stir in potatoes, melted butter, egg, and salt until combined.
3. Gradually mix in flour one cup at a time until soft, slightly sticky dough forms.
4. Knead on floured surface 8-10 minutes until smooth but tacky, adding small amounts of flour only if needed.
5. Place in greased bowl; cover and rise 1.5 to 2 hours until doubled.
6. Shape round loaf in greased 9-inch round pan or on baking sheet; rise 45 minutes. Bake at 375°F for 40-45 minutes until golden brown and hollow-sounding when tapped.

Walnut Cranberry Bread

I love adding fruits into bread, and this walnut cranberry bread is one that is sure to impress. It does have fall and winter vibes, but you can certainly make this one year-round. You're going to be tossing in some toasted walnuts and tart dried cranberries, and even though they are dried, those cranberries are going to come to life and really release some flavor in the baking.

Walnut Cranberry Bread

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 3 cups all-purpose flour
• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 2 tbsp honey
• 1 1/2 tsp salt
• 1 cup walnuts toasted and chopped
• 3/4 cup dried cranberries
• 2 tbsp olive oil

Method

 

1. Combine water, yeast, and honey in a large bowl; stand 5 minutes until foamy.
2. Stir in flour, salt, and oil until shaggy dough forms; fold in walnuts and cranberries.
3. Knead on floured surface 8-10 minutes until smooth and elastic. Place in greased bowl; cover with damp towel and rise 1 hour until doubled.
4. Punch down; shape round loaf on parchment-lined baking sheet. Cover; rise 30 minutes.
5. Preheat oven to 375°F; score top in crosshatch with sharp knife.
6. Bake 40-45 minutes until golden brown and hollow-sounding when bottom tapped; cool on wire rack before slicing.

Cheesy Herb Pull-Apart

This cheesy herb pull-apart bread is definitely one you want to serve on your next pasta night because it has Italian restaurant vibes. This one looks complex, but it's simply dough cut into squares and stacked. That cheese, of course, is going to be a win with the kiddos, and the garlic, butter, and fresh herbs just bring this one together.

Cheesy Herb Pull-Apart

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Ingredients Method

Ingredients

  

• 3 1/2 cups all-purpose flour
• 1 cup warm milk
• 1/4 cup warm water
• 2 1/4 tsp active dry yeast
• 3 tbsp sugar
• 1 tsp salt
• 1/4 cup unsalted butter melted
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 4 cloves garlic minced
• 3 tbsp fresh parsley chopped
• 2 tbsp fresh rosemary chopped
• 1/2 cup unsalted butter melted (for brushing)

Method

 

1. Combine milk, water, yeast, and sugar in a large bowl; stand 5 minutes until foamy. Mix in 1/4 cup melted butter, salt, and flour until soft dough forms.
2. Knead on floured surface 6-8 minutes until smooth; place in greased bowl, cover, and rise 1 hour until doubled.
3. Mix garlic, parsley, rosemary, and 1/2 cup melted butter in a small bowl; mix cheeses in another.
4. Roll dough into large rectangle about 1/4-inch thick; cut 2-inch squares.
5. Brush squares with herb butter; sprinkle with cheese. Stack 5-6 squares; place stacks on sides in greased 9x5-inch loaf pan. Repeat with all dough.
6. Cover; rise 30 minutes. Preheat oven to 350°F.
7. Brush top with remaining herb butter; bake 30-35 minutes until golden brown and cheese melts. Cool 10 minutes; serve warm.