Homemade Garlic and Herb Swirl Bread Recipe
Impress your family and guests with this easy-to-make Homemade Garlic and Herb Swirl Bread. The stunning twist and flavors of this yeast bread will delight everyone. Great to serve with any pasta dish, soups, and more.
Servings: 1 loaf
Equipment
- Microwave-safe measuring cup or bowl
- large mixing bowl
- Small Mixing bowl
- knife
- Rolling Pin
- Spatula or wooden spoon
- Medium-sized loaf pan
Ingredients
For the bread dough
- 1 cup buttermilk
- 1 teaspoon sugar
- 1 tablespoon dry yeast
- 2 cups all-purpose flour
- ½ tablespoon salt
- 1 tablespoon unsalted butter, softened
For the garlic herb butter
- 3 cloves garlic, minced
- 7 tablespoons unsalted butter, softened
- 6 tablespoons fresh, chopped parsley OR 3 tablespoons DRIED parsley
Instructions
- First, you will need to activate the yeast. In a small microwave-safe bowl, warm the buttermilk- it should be lukewarm, around 110°F. (I use a digital thermometer to be sure. Too hot or cold and the yeast will not do its job effectively.) Add the sugar and stir until dissolved and then sprinkle the active dry yeast over the warmed buttermilk mixture and let it sit for 5-10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the flour and salt using a whisk, or wooden spoon.
- Pour the buttermilk and yeast mixture into the dry ingredients; add 1 tablespoon of softened butter. Mix everything using a spatula or wooden spoon until you form a smooth ball of dough. I also use my (clean) hands to form the dough. Place it in a warm place and let it rise for about 1 hour or until it has doubled in size. I like to cover the bowl with a clean dishtowel to keep drafts out.
- While the dough is rising, make the garlic and herb butter: Mince the garlic and chop the parsley. In a small mixing bowl, combine the minced garlic, fresh parsley, and 7 tablespoons of softened unsalted butter. Mixing with a fork is the best way to incorporate everything.
- After the dough has risen, transfer it to a lightly floured surface. Using a rolling pin, roll dough into a large rectangle, about 16×10-inches. Spread the prepared garlic and herb butter onto the rolled-out dough. At this point, preheat your oven to 350 degrees and spray a loaf pan with non-stick spray.
- Roll up the dough into a log, (jelly-roll style) just as would if you were making cinnamon rolls. Cut the log in half lengthwise, and braid the two sections. Twist the braid, with one end going clockwise and the other counterclockwise, and place it into a greased medium-sized loaf pan. I use nonstick spray.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until the bread is golden brown. A tip I learned from my dad, is to gently tap the top of the bread and if it sounds “hollow” it’s done. Let cool a few minutes in the pan and then remove to a cooling rack. Garnish with chopped fresh basil, if desired.
Notes
- No buttermilk? Easy to make your own. I rarely have any buttermilk in the refrigerator. I use this mixture: Pour 1 tablespoon of white vinegar or lemon juice into a one-cup measure cup and then add enough milk to fill 1 cup. Give it a mix and let sit for about 5 minutes until the milk has curdled, then it’s ready to use.
- Use fresh rosemary, oregano, thyme, or a combination of Italian herbs in place of the parsley.
- If using dried, you will use half the amount of fresh.
- Want more garlic? Add more garlic cloves.
- Try adding grated Parmesan cheese or shredded cheddar cheese in place of the herbs.
- Be sure your butter is softened at room temperature as it will be easier to incorporate into the dough and in the herb mixture.
- If you have extra garlic butter mixture left, melt a little to brush on the top of the loaf of bread once it comes out of the oven for extra flavor.
- Make sure your buttermilk is heated to 110 degrees so that yeast can properly activate.
- To slice the warm bread easily, use a serrated knife with gentle back and forth sawing motions.