Herb Swirl Bread

Herb Swirl Bread

"This pretty and palate-pleasing bread is a nice alternative to garlic bread. I make it whenever we have lasagna or spaghetti, which is quite often! --Laura Dix, Sylacauga, Alabama"
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat until well blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. In a small bowl, combine the butter, parsley, chives, garlic powder and seasoned salt. Punch dough down. ; turn onto a lightly floured surface. Roll into a 15-in. x 12-in. rectangle. Spread filling to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Grease a baking sheet and sprinkle with cornmeal. Place loaf seam side down on prepared pan.
  3. With a sharp knife, make several shallow diagonal slashes across top of loaf. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack.

Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

I enjoyed this, and the kiddies loved it, but my pickier-than-a-toddler husband didn't care for the herb flavors. I think the directions were spot-on, altho I didn't need the last 1/2 c or so o...

Most helpful critical review

My swirls also collapsed. The outside was crisp but the inside was kind of doughy. The flavor of the butter could have better also. Probably won't try again.

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I enjoyed this, and the kiddies loved it, but my pickier-than-a-toddler husband didn't care for the herb flavors. I think the directions were spot-on, altho I didn't need the last 1/2 c or so o...

My spirals also separated a bit, even when fully cooled, but the bread is quite pretty and very tasty. I substituted fresh basil, rosemary, and thyme for the parsley since that's what I had in t...

i just made this bread tonight to take to a friend's house for dinner... but i used basil and rosemary and brushed the top with the butter that leaked out while it was rising. people were litera...

My swirls also collapsed. The outside was crisp but the inside was kind of doughy. The flavor of the butter could have better also. Probably won't try again.

Perfect! I used whatever fresh herbs I had on hand and it was wonderful.

First time that I made this it was amAZING! I used fresh herbs from my garden and added lots..soo good. second time that I made it, it didnt turn out quite as well but still good.. didn't use wh...

Yum! This bread looks too good to eat! I used pesto on hand so it wasn't as buttery; next time, I'll used butter.

I used fresh parsley, fresh basil, and a little bit of green onion. The crust and taste was excellent and my family tried the heel first and said it was good before they even got to the "good s...

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