Garlic and Herb Swirl Bread

In a large bowl stir together 2 cups of the flour and the yeast. In a small saucepan combine milk, 2 Tbsp. of the butter, the sugar, and 1 tsp. kosher salt. Heat and stir until warm (120°F to 130°F). Add milk mixture and eggs to flour mixture; stir until combined. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth, lightly tacky, and elastic (about 3 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning to coat surface of dough. Cover and let rise in a warm place until nearly double in size (about 1 hour).

Meanwhile, combine remaining 4 Tbsp. butter, the basil, Parmesan, dried tomatoes, thyme, oregano, garlic, and crushed red pepper.

Line a baking sheet with parchment paper. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Roll dough into an 18×12-inch rectangle. Spread herb butter over dough, leaving a 1-inch border on one long side. Roll up rectangle, starting from filled long side; seal seam with fingertips. Using a serrated knife, cut roll in half lengthwise, leaving an inch intact at one end. Turn dough strips cut sides up; carefully twist over each other. Pinch ends together.

Starting at top, coil the rope like a snake, stopping halfway. Coil other half of rope in opposite direction to create a tight S shape. Transfer loaf to prepared baking sheet. Lightly cover with greased plastic wrap and let rise in a warm place until nearly double in size (about 45 minutes).

Preheat oven to 375°F. Bake 30 minutes or until golden brown and a thermometer registers 200°F. Brush warm bread with melted butter. Makes 12 servings.