I started a small herb garden at the beginning of summer, featuring basil, oregano, rosemary, and thyme. The plants were arranged behind the sink in my new home, taking in the sunshine from the large windows. Historically, gardening has not been one of my specialties. Plants tend to last no more than a month or two, dying from a combination of under-watering, over-watering, or a simple stroke of bad luck. Even so, I could not seem to let go of the hopes that this will be the year my thumbs turn green.

Unexpectedly, my small herb garden quickly grew beyond its place behind the sink, spilling over the planters and slowly conquering all available counter space. As I carried the herb planters outside to regain my work space, I was certain the credit for the abundant plants was not my own. The large window and the brilliant sunshine deserved all of the praise. Who knew a green thumb and a south facing window were the same thing? Regardless, when herb plants are generous, we all win.

For this recipe, I featured the fresh Italian herbs in a fragrant loaf of bread. The bread is customizable to your tastes; use whichever herb or combination of herbs you prefer. Whether spread thickly with butter, sopping up gravy, or forming the base of a sandwich, the bread has become a staple in my kitchen. It seems as if there will never be enough loaves to keep up with my sun-grown plants.

For the recipe for the Fresh Herb Bread, head over to Wolf Gourmet's blog, Food Notes.