Swirled Garlic Herb Bread
A delightful, soft, and aromatic bread infused with fresh garlic and herbs, perfect for family dinners and meal prep.
Ingredients
Bread Ingredients
- 3 cups All-purpose flour The foundation of your bread, providing structure and chewiness.
- 1 packet Active dry yeast Ensures your bread rises beautifully and develops depth in flavor.
- 1 cup Warm water Activates the yeast, essential for making the bread fluffy.
- 2 tablespoons Sugar Helps to feed the yeast and enhances the overall flavor.
- 1 teaspoon Salt Balances the flavors and strengthens gluten.
- 1/4 cup Unsalted butter Adds richness and a lovely buttery flavor.
- 4 cloves Garlic Infuses the bread with a rich, aromatic quality.
- 1/4 cup Fresh parsley Adds brightness and freshness.
- 1/4 cup Fresh rosemary Provides depth and complexity of flavor.
- 1/4 cup Fresh thyme Contributes to the herby flavor.
Instructions
Preparation
- Gather all your ingredients in a large mixing bowl.
- Add warm water to the bowl, letting it sit for 5–10 minutes until the yeast gets foamy.
- Mix in sugar and let it dissolve completely.
- In another bowl, whisk together flour and salt.
- Add the dry mix to the yeast mixture and combine, forming a dough.
Cooking
- Knead the dough on a floured surface for 8–10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
- Punch the dough down gently to release air, then roll it out into a rectangle.
- Spread the softened butter evenly over the dough and sprinkle minced garlic and the chopped herbs.
- Roll the dough tightly, sealing the edges, and shape it into a swirl.
- Preheat the oven to 375°F (190°C).
- Place the shaped dough into a greased loaf pan.
- Cover and let it rest for another 30 minutes to rise slightly.
- Bake for 25–30 minutes, or until golden brown and sounds hollow when tapped.
- Let it cool on a wire rack before slicing and serving.
Notes
To keep your bread extra moist, brush with garlic-infused butter on top immediately after baking. Store in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.