Garlic and Herb Swirl Bread

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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.

Garlic and Herb Swirl Bread
Photo: Jacob Fox
Hands On Time:
30 mins
Total Time:
2 hrs 45 mins
Servings:
12
Yield:
1 loaf

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

  1. 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.

  2. 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).

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

  4. 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.

  5. 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).

  6. 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.

Nutrition Facts (per serving)

232 Calories
8g Fat
32g Carbs
7g Protein
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.

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