Name: Garlic Herb Swirl Bread
Ingredients: 3 ½ – 4 cup all-purpose flour; 1 pkg. active dry yeast (2 1/4 tsp.); ¾ cup milk; 6 tablespoon butter, softened; 2 tablespoon sugar; 1 teaspoon kosher salt; 3 eggs, lightly beaten; ¼ cup grated Parmesan cheese; 3 garlic cloves, minced; 1/4 cup fresh parsley or 1 Tablespoon dried (If you have fresh basil, oregano or thyme you could add them)*see note; 1 teaspoon Italian seasoning

Description

Garlic Herb Swirl Bread is a gorgeous and delicious loaf that is packed full of wonderful flavors that everyone loves.

Ingredients

Scale

3 ½ – 4 cup all-purpose flour
1 pkg. active dry yeast (2 1/4 tsp.)
¾ cup milk
6 tablespoon butter, softened
2 tablespoon sugar
1 teaspoon kosher salt
3 eggs, lightly beaten
¼ cup grated Parmesan cheese
3 garlic cloves, minced
1/4 cup fresh parsley or 1 Tablespoon dried (If you have fresh basil, oregano or thyme you could add them)*see note
1 teaspoon Italian seasoning

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Instructions

In a large bowl stir together 2 cups of the flour and the yeast. In a small saucepan combine milk, 2 Tbsp. of the butter, the sugar, and 1 tsp. kosher salt. Heat and stir until warm (120°F to 130°F). Add milk mixture and eggs to flour mixture; stir until combined. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth, lightly tacky, and elastic (about 3 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning to coat surface of dough. Cover and let rise in a warm place until nearly double in size (about 1 hour).
Meanwhile, combine remaining 4 Tbsp. butter, Parmesan, garlic parsley and Italian seasonings.
Line a baking sheet with parchment paper. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Roll dough into an 18×12-inch rectangle. Spread herb butter over dough, leaving a 1-inch border on one long side. Roll up rectangle, starting from filled long side; seal seam with fingertips. Using a serrated knife, cut roll in half lengthwise, leaving an inch intact at one end. Turn dough strips cut sides up; carefully twist over each other. Pinch ends together.
Starting at top, coil the rope like a snake, stopping halfway. Coil other half of rope in opposite direction to create a tight S shape. Transfer loaf to prepared baking sheet. Lightly cover with greased plastic wrap and let rise in a warm place until nearly double in size (about 45 minutes).
Preheat oven to 375°F. Bake 30 minutes or until golden brown and a thermometer registers 200°F. Brush warm bread with melted butter. Makes 12 servings.

Notes

In the summer when I have fresh herbs, I like to add more herbs. This part of the recipe is very flexible and you can add more or less herbs to your liking.