Garlic and Herb Swirl Bread: With its ribbons of dried tomatoes, crushed red pepper, Parmesan cheese, and a trio of fresh herbs, this intriguingly shaped loaf channels our favorite pizza flavors. Finish it with a generous brushing of melted butter. If you’re a fan of dusting extra Parm on pizza before taking that first bite, sprinkle away!

Tips for Success

Now, let’s delve into the crucial step of creating the perfect dough for our garlic and herb swirl bread. A well-crafted dough is the foundation of any bread recipe, and it’s essential to get it just right before infusing it with delicious flavors. Mastering the art of dough-making will ensure that your bread turns out light, airy, and perfectly textured, setting the stage for the mouthwatering garlic and herb swirl flavors to shine through in every bite.

• KNEADING KNOW-HOW: Kneading develops gluten, which gives the dough structure and allows it to stretch and expand as it rises. Tokean by hand: On a lightly floured surface, fold and push dough with the heel of your hand. Turn and repeat until it is soft, smooth, and slightly tacky but not sticky. It should take 3 to 5 minutes.
• FOOLPROOF PROOF: During proofing, the yeast gets to work consuming sugars to create gas that inflates the gluten structure. Proofing requires a warm environment (80° to 85°). Use your microwave or oven if you don’t have a warm place in your kitchen. FOR THE MICROWAVE: You’ll need a large microwave. Heat a 2-cup measure filled with water until it begins to boil. Place measured water and dough bowl in the microwave and close the door. FOR THE OVEN: Place the covered dough bowl in the with the light on and close the door. The dough is done proofing when indentions remain when pressed with two fingers.

How to Make Herb Swirl Bread

To infuse our garlic and herb swirl bread with irresistible flavors, select fresh garlic and a medley of fragrant herbs; we can elevate the overall taste profile of the bread, ensuring each bite is bursting with savory goodness. These aromatic ingredients will add depth and complexity to the flavor and enhance the overall sensory experience of enjoying this homemade treat.

GARLIC AND HERB TWIST BREAD INGREDIENTS LIST-full printable recipe below in recipe card

• 3½ to 4 cups all-purpose flour
• 1 package active dry yeast (2¼ teaspoons)
• ¾ cup milk
• 6 tablespoons unsalted butter, softened, divided
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 3 large eggs, lightly beaten
• ½ cup fresh basil, finely chopped
• ¼ cup grated Parmesan cheese
• 2 tablespoons oil-packed dried tomatoes, patted dry, chopped
• 1½ tablespoons fresh thyme, chopped
• 1 tablespoon fresh oregano, finely chopped
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• TIP: if you don’t like Parmesan cheese, substitute with 2 teaspoons of kosher salt

HERB BUTTER SWIRL BREAD INSTRUCTIONS

1. In a large bowl, stir together 2 cups flour and yeast.
2. In a small saucepan, combine the milk, two tablespoons of butter, sugar, and one teaspoon of salt (if you’re adding parmesan cheese) or one tablespoon of salt (if you’re not adding parmesan cheese).
3. Heat and stir until warm (120°—130°). Stir the milk mixture and eggs into the flour mixture. Stir in as much of the remaining flour as you can.
4. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft, smooth, lightly tacky, and elastic dough (about 3 minutes).
5. Shape the dough into a ball. Place it in a lightly greased bowl, turning to coat the surface of the dough. Cover it with a lint-free towel and let it rise in a cold oven with the light turned on until it is nearly doubled in size (about 1 hour).
6. Meanwhile, for the herb butter, combine the remaining 4 tablespoons of the butter, the basil, Parmesan, dried tomatoes, thyme, oregano, garlic, and crushed red pepper until combined.
7. Line a baking sheet with parchment paper. Punch down the dough.
8. Turn the dough out onto a lightly floured surface. Cover, and let rest for 10 minutes.
9. Roll dough into an 18×12-inch rectangle.
10. Spread herb butter over dough, leaving a 1-inch border. Roll up the rectangle, starting from the long side, and seal the seam with your fingertips.
11. Using a serrated knife, cut the roll in half lengthwise, leaving 1 in intact at one end.
12. Turn strips cut side up; carefully twist over each other. Pinch ends together to seal.
13. Starting at the top, coil the rope like a snake, stopping halfway. Coil the other half of the rope in the opposite direction to create a tight S shape.
14. Transfer the loaf to the prepared baking sheet. Lightly cover with a lint-free towel. Place in a cold oven with the light on until nearly double in size (about 45 minutes).
15. Once the loaf has risen, remove it from the oven. Preheat the oven to 375°. Bake until golden brown, and the internal temperature registers 200° (about 30 minutes). Brush warm bread with additional melted butter and a sprinkle of flaky salt.

Mastering the Art of Swirling Bread

As impressive as this layered bread looks, shaping is fairly simple when you follow these basic steps and visual cues. Start by filling and rolling up the dough as if you’re making cinnamon rolls.

ONE—ROLL DOUGH: This dough is elastic and easy to manage. Roll into an 18×12-inch rectangle and spread with herb butter. Starting from a long side, roll up tightly.

TWO—PINCH SEAM: With your fingers, pinch the seam so the roll is completely sealed. This will keep the filling from escaping while baking. Flip the roll so the seam faces down.

THREE—CUT AND TURN: Use a serrated knife to slice the roll in half lengthwise, leaving one inch at one end intact. Turn the halves so the filling faces up and won’t fall out.

FOUR—TWIST DOUGH: Carefully twist the dough strips over each other, keeping the filling facing up. Pinch the ends together and adjust the dough as needed to make it uniform.

FIVE—COIL AND SHAPE: Starting from the bottom, coil the twisted dough like a snake to the left, stopping halfway down. It will look like the bottom of the letter S.

SIX—SHAPE AND TUCK: Coil the top of the braid up in the opposite direction (to the right) to complete a tight S shape. Tuck under ends and gently shape into an oval loaf.

How to Store Braided Herb Bread

Room temperature

Store bread at room temperature for up to two days. Leave it uncovered on the counter on the day you bake it to let it breathe. You can also store bread in a bread bin or wrap it in a bread bag or cloth to help it retain moisture. However, wrapping bread will soften its crust. 

Freezer

Freeze bread for long-term storage. Freezing slows down the staling process and prevents molding. You can freeze bread whole or sliced, but you should wrap it in plastic wrap or foil and place it in a freezer bag. Frozen bread can stay fresh for up to three months. When you’re ready to eat it, you can defrost it overnight in the fridge or at room temperature for a few hours. Reheating it will restore its crust and interior. 

Bread box

A bread box, also known as a bread bin, is a good place to store bread because it allows for air circulation. Some bread bins have a flat top that can be used to store other small items. 

MORE HOMEMADE BREAD RECIPES

• HOMEMADE PRETZEL HAMBURGER BUNS
• NO KNEAD CRUSTY BREAD
• HOMEMADE SOFT PRETZELS
• PECAN STICKY BUNS
• CARAMEL PUMPKIN CINNAMON ROLLS
• EASY OVERNIGHT REFRIGERATOR DINNER ROLLS

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In conclusion, you now possess the essential knowledge to create a savory garlic and herb swirl bread that will tantalize your taste buds. With a blend of aromatic ingredients and expert techniques, you are well-equipped to embark on a culinary adventure in your own kitchen. Whether you share this delectable treat with loved ones or savor it for yourself, the satisfaction is guaranteed. So, roll up your sleeves, preheat the oven, and let the aroma of freshly baked bread fill your home. Get ready to indulge in a slice of homemade goodness that will surely leave you craving more. Happy baking! ❤️Sheryl