Swirled Garlic Herb Bread.
This Swirled Garlic Herb Bread is packed with fresh herbs, garlic, and parmesan for a flavorful, aromatic treat perfect for any meal or occasion.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Rolling Pin
- Baking Sheet or Loaf Pan
- Kitchen towel
Ingredients
- 3/4 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 2 tablespoons honey
- 3 large eggs
- 3 1/2 to 4 cups all-purpose flour plus more for rolling
- 1 teaspoon kosher salt
- 6 tablespoons salted butter at room temperature, plus more for serving
- 1-2 cloves garlic grated or finely chopped
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup fresh basil finely chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
Instructions
Prepare the Dough
- In a mixing bowl, combine 3/4 cup of warm whole milk, 2 1/4 teaspoons of instant yeast, and 2 tablespoons of honey. Stir gently and let it sit for about 5 minutes until it becomes frothy.
- Once the yeast mixture is ready, whisk in 3 large eggs. Gradually add 3 1/2 cups of all-purpose flour and 1 teaspoon of kosher salt. Mix until a shaggy dough forms.
- Turn the dough out onto a floured surface. Knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Form the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Make the Herb Mixture
- In a small bowl, mix together 6 tablespoons of softened salted butter, 1-2 cloves of grated or finely chopped garlic, 1/4 cup of freshly grated parmesan cheese, 1/2 cup of finely chopped fresh basil, 2 tablespoons of chopped fresh thyme, and 1 tablespoon of chopped fresh sage. Set aside.
Assemble the Bread
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle, approximately 1/2 inch thick.
- Spread the herb mixture evenly over the rolled-out dough, ensuring to reach the edges.
- Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal and tuck the ends under.
- Place the rolled dough into a greased loaf pan. Cover it with a towel and let it rise again for about 30-45 minutes.
Bake the Bread
- Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until golden brown and it sounds hollow when tapped. Remove from the oven and let it cool slightly before serving.
Notes
- Use room temperature ingredients for better dough consistency.
- Ensure the milk is warm, not hot, to activate yeast properly.
- Store bread in an airtight container up to 3 days or freeze for up to 3 months.