Best Herbed Swirl Bread Recipes

GARLIC AND HERB BREAD

Garlic and Herb Bread image

This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.

Provided by Sandy Speer

Categories Bread Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons nonfat dry milk powder
2 tablespoons vegetable oil
2 tablespoons white sugar
1 ½ teaspoons garlic salt
1 ½ teaspoons onion powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried dill weed
1 ½ teaspoons celery seed
1 ½ tablespoons dried parsley
3 cups bread flour
2 ¼ teaspoons active dry yeast

Steps:

For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

Nutrition Facts : Calories 40.8 calories, Carbohydrate 4 g, Cholesterol 0.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 3.2 g

FRENCH HERB SWIRL BREAD

French Herb Swirl Bread image

I've had this recipe since I was a pre-teen. It's on a yellowed sheet of paper that is worn thin. The heading reads "Old World Breads Made Easy" - (Pillsbury, Around the World with Easy Recipes). I remember making it when I was a young teen (12 or 13) and though I hadn't mastered breads by any means, I remember it being very good. It was one of the first breads I made from scratch all by myself. I've been searching for this recipe for so, so many years and I just found it. I'm soooo happy! I plan to make it again!

Provided by ForeverMama

Categories Yeast Breads

Time 3h10m

Yield 1-2 loaves

Number Of Ingredients 12

Ingredients

4 -4 1/2 cups flour (divided)
2 (1/4 ounce) packages active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
1/4 cup water
1/4 cup butter (or margarine)
2 tablespoons butter
1/2 cup minced onion
1 tablespoon minced parsley
1 garlic clove, minced
1/2 teaspoon salt

Steps:

In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.
To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt).
Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough.
Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes).
Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour.
FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside.
Once dough has doubled in size, punch it down.
Knead several times to remove air bubbles.
For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides.
Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal.
For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf.
Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size.
Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven.
If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 2710, Fat 77.3, SaturatedFat 46, Cholesterol 192.9, Sodium 4378.5, Carbohydrate 433.1, Fiber 18.9, Sugar 41.7, Protein 67.4