Recipes and Cooking Garlic and Herb Swirl Bread 5.0 (5) 5 Reviews This loaf is at its best when warm--just cool enough to slice--but you can bake it ahead. Wrap in foil and reheat in a 350°F oven for 10 minutes. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 30 mins Total Time: 2 hrs 45 mins Servings: 12 Yield: 1 loaf Jump to Nutrition Facts Ingredients 3 ½ - 4 cup all-purpose flour 1 pkg. active dry yeast (2 1/4 tsp.) ¾ cup milk 6 tablespoon butter, softened 2 tablespoon sugar 1 teaspoon kosher salt 3 eggs, lightly beaten ½ cup finely chopped fresh basil ¼ cup grated Parmesan cheese 2 tablespoon finely chopped oil-packed dried tomatoes, patted dry 1 ½ tablespoon chopped fresh thyme 1 tablespoon finely chopped fresh oregano 3 garlic cloves, minced ¼ teaspoon crushed red pepper Directions 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. Rate it Print Nutrition Facts (per serving) 232 Calories 8g Fat 32g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 232 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 64mg 21% Sodium 198mg 9% Total Carbohydrate 32g 12% Total Sugars 3g Protein 7g Vitamin C 2.2mg 11% Calcium 57mg 4% Iron 2.2mg 12% Potassium 120mg 3% Folate, total 93.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.