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Garlic and Herb Swirled Bread

Garlic and Herb Swirled Bread
Fluffy yeast bread swirled around salted butter, garlic, and herbs.
Yield 1 loaf




  • 1/2 cup milk
  • 1/3 cup water
  • 3 tablespoons unsalted butter
  • 3 to 4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon table salt
  • 1 large egg
  • 1 large egg yolk (reserve egg white for brushing on loaf)

Garlic butter filling

  • 1/4 cup salted butter (melted)
  • 3 garlic cloves (finely minced)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 2 to 3 tablespoons freshly grated Parmesan cheese


  • In stand mixer bowl, add 3 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add 1 whole egg and 1 egg yolk. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium-low speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 3 to 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • While dough rises, make the garlic butter: Mix melted butter, garlic, and dried herbs in a small bowl. Let sit in a cool spot while dough rises so that butter starts to solidify again, making it easier to spread later.
  • Prepare pan: Grease one 9×5-inch bread pan.
  • Once dough has risen, turn out onto a lightly-floured surface. Roll into a 9×14-inch rectangle. Spread with the garlic butter, then sprinkle with the Parmesan cheese. Starting from the short end, roll the dough tightly into a loaf and place in prepared pan. Cover with the towel and allow to rise until doubled, about 30-40 minutes.
  • Near the end of the second rise, preheat oven to 375°F.
  • Bake loaf for 40 minutes. Brush with the reserved egg white, then bake for an additional 5 minutes, or until deeply browned. Remove from pan to a cooling rack immediately. Allow to cool slightly before cutting and serving.


Recipe by Stephie Cooks.

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Review & Comments

Kay | Reply

This was easy, pretty and very good. We will enjoy this again. Thank you for the recipe.

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