Swirled Garlic Herb Bread

4.50 from 2 votes

Swirled Garlic Herb Bread beautifully blends fresh herbs, Parmesan cheese, and garlic butter to create a delicious swirl in every soft, fluffy bite! It's easy to make, and the result is a golden-brown loaf that’s sure to impress at the dinner table!

Prep Time20

Cook Time30

Rising Time1 45

Total Time2 35

Course: Bread

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

3 ½ to 4 cups (494g to 564g) all-purpose flour
2 Tablespoons granulated sugar
2 ¼ teaspoons instant dry yeast
1 teaspoon kosher salt
¾ cup whole milk
8 Tablespoons salted butter softened (divided)
3 large eggs lightly beaten
⅓ cup freshly grated Parmesan cheese
4 cloves garlic minced
¼ cup chopped fresh parsley
1 teaspoon Italian seasoning

Instructions

In a large bowl, combine 3 1/2 cups of the flour, sugar, yeast, and salt.
3 ½ to 4 cups (494g to 564g) all-purpose flour, 2 Tablespoons granulated sugar, 2 ¼ teaspoons instant dry yeast, 1 teaspoon kosher salt
Heat the milk and 2 Tablespoons of the butter in microwave safe bowl in the microwave or in a small saucepan on the stovetop until warm (about 120°F to 130°F). Add the warm milk mixture and beaten eggs to the flour mixture.
¾ cup whole milk, 8 Tablespoons salted butter, 3 large eggs
Use a dough hook to mix the ingredients until the flour is incorporated. Knead for 4-5 minutes, adding the remaining flour only as needed to create a smooth, soft dough that is only lightly tacky to the touch. This can also be done by hand on a lightly floured surface, if necessary.
Shape the dough into a ball and transfer it to a bowl that has been drizzled with a little olive oil. Turn the dough to coat in the oil, then cover with plastic wrap or a clean cloth and let rise in a warm spot for about 1 hour or until almost doubled in size.
In another bowl, mash together the remaining 4 Tablespoons of butter with the grated Parmesan, minced garlic, parsley, and Italian seasoning.
⅓ cup freshly grated Parmesan cheese, 4 cloves garlic, ¼ cup chopped fresh parsley, 1 teaspoon Italian seasoning
When the dough has risen, remove the plastic wrap and punch down the dough. Dump the dough out onto a lightly floured surface, then let it rest for 10 minutes. Roll the dough into a large, roughly 12x18-inch rectangle.
Spread the garlic herb butter evenly over the dough leaving a 1-inch border along one long side. Roll the dough up into a log starting from the long side and pinching the edges to seal, just as if you were making cinnamon rolls.
Use a sharp serrated knife to slice the dough in half almost all the way down the length of the rolled dough, leaving about an inch uncut toward one end.
Open up the roll of dough to expose the cut sides so you can see the layers of garlic herb butter between layers of dough. Twist the two pieces of dough over each other, keeping the cut sides up. Pinch the ends together.
Twist the top of the loaf to the right, coiling it into itself about halfway down the loaf. Repeat the process with the bottom half of the loaf, coiling it to the left, creating a fat "S" shaped twisted loaf. Carefully transfer the loaf to a baking sheet lined with parchment paper and cover loosely with a piece of plastic wrap. Let rise for another 45 minutes or so until puffy and almost doubled in size again.
While the shaped loaf is rising, preheat the oven to 375°F. Bake for 30 minutes until golden brown and the internal temperature of the bread reaches 200°F when tested with an instant read digital thermometer. Brush the finished loaf with an additional 2-3 Tablespoons of melted salted butter.

Notes

Storage & Make Ahead

Store: Wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 2 days at room temperature.
Freeze: Wrap the cooled bread tightly in foil or plastic wrap, then store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
Reheat: To reheat, wrap in foil and bake in a 350°F oven for 10-15 minutes until warmed through. Individual slices can be microwaved for a quick reheat.
Make Ahead: Prepare the dough up to the first rise, then refrigerate overnight. The next day, shape, rise again, and bake as usual.

Nutrition

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