How To Make Easy Swirled Herb And Garlic Bread

I love bread! Ok! There I said it! Yes, I am not ashamed! Yes, I am a fan, especially of this Easy Swirled Herb Garlic Bread. It’s one of the fanciest looking yet easiest breads to make despite what you think. 

I love bread. You heard it right, I said it again! There have been times where I have gone on diets, made lifestyle changes where I have cut out carbs. And sugar. And treats. That was hard. But I missed my old friend. 

Hello old friend

The Wonder Of Making Homemade Bread.  It missed me too! I know, it misses me so much when I’m gone that it likes to add parts of itself when I visit it again. To keep me company. And keep me warm. On my hips. In my tummy. So I tell my friend I have to be moderate in my visitations!

Since visits are not very often I made the visit special this time. Easy Swirled Herb Garlic Bread.

Soft and light textured layers of bread spread with butter mixed with your favorite fresh herbs.  Swirl them together and bake to make this awesome Easy Swirled Herb Garlic bread. 

It is delicious and so beautiful with it’s many layers that create a beautiful pattern in your slices.

Slice it up, add some extra butter and you have  the perfect brioche like bread for your simple or gourmet meal

Easy Swirled Herb Garlic Bread.-Easier than it looks

This recipe may look extremely intricate but believe me. If I can do this so can you. Just follow the pictures and you will have not problems.  If you have made cinnamon rolls before you will understand the basic way to roll your dough. Then it is just a few extra steps.

How To Make Easy Swirled Herb Garlic bread

Ingredients

4 cups of bread flour ( can substitute with 1-1 ratio all purpose flour)

2 envelopes rapid rise yeast

1/3 cup butter softened room temperature

1 teaspoon salt

3 eggs

2 tablespoons of granulated sugar or honey, which ever is preferred

1 cup milk, warmed to 100 degrees

For the butter paste

8 tablespoons softened butter

2 cloves of garlic minced

½ cup fresh herbs of choice ( I used basil)

2 tablespoons other herb, chopped (I used Parsley)

1/2 cup packed Parmesan cheese

Directions

Warm your milk to about 100 degrees and add to your Stand mixer

Add yeast and sugar or honey and stir

Allow yeast to react and foam for about 5 minutes

Add the eggs, and salt

Add your paddle attachment

Add about 3 cups of flour gradually mixing together slowly. Add your softened butter one tablespoon at a time. Your dough should be sticky.  Change to your dough hook attachment. Gradually add another ½ cup flour until your dough pulls away from the sides.  You can reserve the rest of the dough if needed for dusting your board

Allow your mixer to run for about 5-8 minutes “kneading” the dough.

It is ok that your dough is sticky. This will make a lighter, less dense crumb in your bread

If you are a “hands on” type you can hand knead the dough on a floured surface for about 5- minutes until smooth elasticity form in the dough. This starts forming the gluten strands needed to make the dough soft, beautiful and elastic

While dough is rising mix together your herb butter paste

Add 8 tablespoons of softened butter to a medium bowl

Chop up all your chosen fresh herbs

Add herbs, and Parmesan cheese to butter bowl and mix together

Set aside until dough has risen

When proper consistency has been reached grease a large bowl with oil or butter and place dough inside, flip it to cover the entire surface of dough with oil.

Cover and place in a warm spot to rise until doubled in size about 1-1/2 hours

After first rise, remove dough gently place on floured surface

Allow to rest five minutes

Roll out your dough into a rectangle about 12 by 18 inches

Spread butter herb paste over entire surface of rectangle leaving about ½ edge clean

Starting at the longest edge, tightly roll the dough up until you have rolled the entire rectangle. Slightly wet with water the edge left clean and pinch the roll together.

Take a very sharp knife and cut in half lengthwise the entire log of dough.

Cut, split and begin twist keeping layers facing up

Place the cut edges facing up so you see all the layers

Starting at the top lift and twist the two parts together gently keeping your layers facing up

Next roll the layers in a circle half way , then the second part to form an “S” or backwards “S”

In this picture your can see the top is rolled to the left and the bottom to the right

Lift carefully and place on a baking sheet covered with parchment paper. Cover with a tea towel

Place in a warm spot and allow to rise another hour

After the second rise place in preheated oven at 375 degrees for about 40 minutes

1. Slice and serve!
   

Now isn’t that easy and delicious!

Print Recipe

5 from 1 vote

Easy Swirled Herb Garlic Bread

Soft and light textured layers of bread spread with butter,parmesan cheese and mixed with your favorite fresh herbs.  Swirl them together and bake to make this awesome Easy Swirled Herb Garlic bread.   It’s many layers create a beautiful pattern in your slices. You will have the perfect brioche - like bread for your simple or gourmet meal

Prep Time20 mins

Cook Time40 mins

2 hrs 30 mins

Total Time3 hrs 30 mins

Course: Main Course

Cuisine: American

Keyword: Easy Swirled Herb garlic bread, Brioche bread, herb bread, garlic bread, herb and garlic bread,garlic bread at home, best herb bread

Servings: 16

Calories: 334kcal

Ingredients

• 3 ½ - 4 cups bread flour ( can substitute with 1-1 ratio all purpose flour
• 2 envelopes yeast rapid rise
• 5 tablespoons butter Softened to room temperature
• 1 teaspoon salt
• 3 eggs
• 2 tablespoons granulated sugar or honey/ which ever is preferred
• 3/4 cups milk warmed to 100 degrees

herb butter paste

• 1/2 cup fresh herbs if using stronger flavored herbs such as thyme or oregano or sage decrease amounts to one tablespoon
• 1/2 cup Parmesan cheese Grated
• 1/2 cup butter softened room temperature

Instructions

• Warm your milk to about 100 degrees and add to your Stand mixer
• Add yeast and sugar or honey and stir
• Allow yeast to react and foam for about 5 minutes
• Add the eggs, and salt
• Add your paddle attachment
• Add about 3 cups of flour gradually mixing together slowly. Add your melted butter. Your dough should be sticky.  Change to your dough hook attachment. Gradually add another ½ cup flour until your dough pulls away from the sides. reserve other 1/2 cup to use for dusting on roll when rolling out dough

   
• Allow your mixer to run for about 5-8 minutes “kneading” the dough.
• It is ok that your dough is sticky. This will make a lighter, less dense crumb in your bread
• If you are a “hands on” type you can hand knead the dough on a floured surface for about 5- minutes until smooth elasticity form in the dough. This starts forming the gluten strands needed to make the dough soft, beautiful and elastic
• When proper consistency has been reached grease a large bowl with oil or butter and place dough inside, flip it to cover the entire surface of dough with oil.
• Cover and place in a warm spot to rise until doubled in size
• Add 8 tablespoons of softened butter to a medium bowl
• Chop up all your chosen fresh herbs
• Add herbs and Parmesan cheese to 1/2 cup softened butter
• Set aside until dough has risen
• After first rise, remove dough gently place on floured surface
• Allow to rest five minutes
• Roll out your dough into a rectangle about 12 by 18 inches
• Spread your softened butter herb paste over entire length of rolled out dough leaving about 1/2 inch from the edge
• Starting at the longest edge, tightly roll the dough up until you have rolled the entire rectangle. Slightly wet with water the edge left clean and pinch the roll together.
• Take a very sharp knife and cut in half lengthwise the entire log of dough.
• Place the cut edges facing up so you see all the layers
• Starting at the top lift and twist the two parts together gently keeping your layers facing up
• Next roll the layers in a circle half way , then the second part to form an "S" or backwards "S"
• Lift careful and place on a Baking sheet covered with parchment paper. Cover with a tea towel
• Place in a warm spot and allow to rise another hour
• After the second rise place in preheated oven at 375 degrees for about 40 minutes until golden brown

Notes

Follow the picture for easy directions

Make sure when you are getting ready to make the bread when you cut the rolled dough in half you keep the layers facing up. 

Make sure you also use active yeast and allow the yeast to sit for 5 minutes to activate. before adding any of your dry ingredients. You want to make sure the yeast is still active and has not expired.

You have the option is choosing which herbs to use in your bread. Choose herbs like basil, parsley and chives for the main herbs and add smaller amounts in the stronger herbs like oregano, sage, thyme, rosemary

Nutrition

Serving: 1g | Calories: 334kcal | Carbohydrates: 45g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 297mg | Potassium: 107mg | Fiber: 2g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg

WELCOME

My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!