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The prettiest Swirled Garlic Herb Bread…that’s so much easier than you might think. This light, doughy, and super soft bread is swirled with herb butter, hinted lightly with garlic, and makes for the most delicious and extra fancy companion to your dinner table. It’s easy, but impressive, and best served warm right out of the oven with just a little smear of butter. You will LOVE this bread. Bonus? This is a great way to use up all the end of summer herbs from the garden.

overhead photo of Swirled Garlic Herb Bread on cutting board with 2 pieces sliced

With Labor Day behind us, I’m ready to slowly start transitioning into the season the brings all the coziest recipes. I know it’s only the 3rd of September, and that the temperatures may still be warm, but autumn is in the air, especially around here. I couldn’t be more excited about this, as I said on Sunday, it’s my favorite season.

We had the nicest Labor Day weekend here in Colorado. Our weather is just perfect right now. I spent most of the long weekend prepping for a photoshoot we have this Saturday. I also planned out content for the coming months (my never-ending list of fall recipes just keeps growing). And I worked on some wedding cake details for my brother’s wedding that’s only one week from this Saturday.

And I finally got to spend some much needed one on one time with little sister, Asher. Her birthday was Friday, and while we didn’t do anything crazy or exciting I enjoyed getting to spend a couple of hours with her Saturday night. Someone messaged me on Instagram commenting on the fact that Asher seems like such an old soul, so mature for her age, and it’s so true. She’s only eleven but can keep a good conversation with just about any adult. Truly a special little girl.

dough log after slicing in half lengthwise

(dough log after slicing in half lengthwise)

dough log sliced in half and twisted to show the inside before braiding

With September here, my focus has shifted to a bit to cozier recipes. Recipes that are perfect for things like Sunday night dinner with the family, a simple gathering with friends, or tailgating before Sunday’s game (can you believe football starts on Thursday?).

Enter in this swirled garlic herb bread. It’s so pretty and so delicious. It’s going to be perfect for all your upcoming Sunday night family dinners, and gatherings with friends on fall evenings.

And the best part…while I mean, aside from the taste…while this bread may look super complicated to make, it’s really fairly simple. If you’re a visual person like me, the pictures within this post are going to be VERY helpful, so study them closely.

Swirled Garlic Herb Bread before baking

(dough after twisting)

Swirled Garlic Herb Bread | halfbakedharvest.com #garlicbread #herbbread #homemadebread

(dough after the 1st coil)

Swirled Garlic Herb Bread on counter before baking

With that, let me tell you about all the little details of this swirly, herby bread.

First, the dough. I used my go-to base dough recipe for soft breads. It’s kind of a mix between an eggy brioche bread and a more simple dinner roll type bread. It has your basic bread dough ingredients – milk, yeast, a touch of honey, eggs, flour, butter, and salt. Nothing new here, but yet still so good.

The real flavor in this bread is hidden between the layers. Or better yet, between the swirls, and it’s in the form of herb butter with garlic. The classic go-to flavors that I am craving so much of right now…

Well, that and the fact our herb garden is so full of end of summer herbs. So full that some of the basil is blossoming and becoming dry. Meaning, I need to use it up fast. So that’s kind of the reason for all the herb-filled recipes as of late. The good news is that I love herbs and I don’t mind using them in literally everything…even my cocktails.

overhead photo of Swirled Garlic Herb Bread before slicing

For the butter, I used a mix of basil, thyme, and sage, BUT you all can use whatever herb combination you love most. I’m sure a touch of oregano or maybe some parsley would be great!

And another note…use salted butter and only just the right amount of garlic. The salted butter is key because it adds that special touch that makes everyone go back for a second slice, or two. For the garlic, I like to use 1-2 cloves. You want the flavor, but you don’t want it to overpower the bread, just a subtle hint.

close up photo of Swirled Garlic Herb Bread

Now, the rolling and twisting process.

I promise, this is not as scary as it looks. If you’ve made cinnamon rolls before you can make and shape this bread.

You’ll start out by rolling the dough up into a log. Then you simply cut the log in half vertically to expose those pretty, herby, buttery layers. Now, twist the two the pieces of dough over each other to create a loose twist. And finally, coil the dough up into a shape that resembles an S. Again, the words make it seem trickier than it really is. Use the photos as your guide, I’m telling you, they will help so much!!

Once you have the bread shaped, let it rise, and then bake. Please, please, please, enjoy this warm, right out of the oven, and preferably with a light smear of butter too.

overhead photo of Swirled Garlic Herb Bread with multiple slices cut

SO GOOD. Oh, and the smell while this bakes? It. Is. Heavenly.

What every special dinner from now through December really needs…a side of pretty, swirled, garlic herb bread. I’d recommend serving this alongside one of my favorite September recipes, instant pot broccoli cheddar zucchini soup.

My suggestion? Bake this bread over the weekend for Sunday night dinner, then have fresh bread for snacking all week long. The leftovers are delicious lightly toasted, warmed in the oven, or even served room temp.

overhead photo of Swirled Garlic Herb Bread slices

If you make this swirled garlic herb bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Swirled Garlic Herb Bread.

Prep Time 20 minutes
Cook Time 30 minutes
rising time 1 hour 45 minutes
Total Time 2 hours 35 minutes
Servings: 10

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 3/4 cup warm whole milk
  • 2 1/4 teaspoons instant yeast
  • 2 tablespoons honey
  • 3 large eggs
  • 3 1/2 - 4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt
  • 6 tablespoons salted butter, at room temperature, plus more for serving
  • 1-2 cloves garlic, grated or finely chopped
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup fresh basil, finely chopped
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh sage

Instructions

  • 1. In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons room temp butter and mix until combined, about 2-3 minutes more. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
    2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
    3. Meanwhile, combine the remaining 4 tablespoons butter, the garlic, parmesan, basil, sage, and thyme in a small bowl.
    4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the garlic herb butter evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. 
    5. Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact (see above photo). Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
    6. Coil half the rope up like a snake, stopping when you reach halfway. Then, coil the second half of the rope in the opposite direction (see above photo). Carefully transfer to a parchment-lined baking sheet. Cover and let rise in a warm place for 45 minutes.
    7. Preheat the oven to 350 degrees F. Transfer the bread to the oven and bake 30-35 minutes, until the top is golden brown and the bread is cooked through. Brush the top of the loaf with butter. Slice and serve warm...with additional butter.

Notes

To Make Ahead: prepare the bread through step 6. Once the bread is shaped, place it on a parchment lined baking sheet, cover, and place in the fridge for up to 2 days. When ready to bake, remove the bread from the fridge 1 hour prior to baking, then bake as directed. 
To Freeze: bake the bread as directed and allow to cool completely. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.
Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature. 

horizontal photo of Swirled Garlic Herb Bread

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Comments

  1. Hello! I made this recipe twice in one week because it was so delicious. I want to try the same basic bread and steps to make a sweet, cream cheese filled bread. Any advice?

    1. Hey Rachel,
      Love to hear that this recipe was enjoyed, thanks a bunch for making it! I’ve never added cream cheese to the filling, but I would dollop it into the middle. I hope it’s delish. Have the best weekend🍁 xTieghan

      1. Hey Cassie,
        Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

    1. Hey Laurie,
      No adjustments are needed, you can follow the recipe as is. Please let me know if you give it a try! xTieghan

  2. 5 stars
    It tasted amazing! I should have made more filling because it doesn’t look as herby as the one shown. I will definitely make it again!

    1. Hey Rubie,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

        1. Hey Kaye,
          You will want to use 7 grams of yeast. I hope you love this recipe, please let me know if you give it a try! xTieghan

        2. 5 stars
          Such a great celebration bread!
          Loved it with Rosemary and thyme ❤️
          I made it for a DnD night almost a year ago and I had to come back for the recipe to make it again because my team can’t stop talking about it! Thank you!

    1. Hey Linda,
      Yes, that is correct. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  3. Hi Tieghan,

    I was wondering if it’s possible to make this recipe with bread flour (not bread mix, just high protein flour)? I have a lot of it left over from making some pizza and I was wondering if this recipe would be suitable for that?

    Thank you 🙂

    1. Hey Sarah,
      I’m sure that would be just fine to use! I hope you love the recipe, please let me know if you give the recipe a try! xTieghan

  4. 5 stars
    Hi Tieghan, I’ve made this recipe several times now, always staying true to your dough directions: Once as you’ve written it with loads of herbs from my garden, once with chocolate and cinnamon instead of herbs, and this last time shaping it as a wreath and baking it around a little bowl that I then used for olive oil for dipping. Like all the other comments, this is definitely a winner, and the texture is dependable and the closest thing to a true Brioche with much less effort. Thanks so much for sharing this!

    1. Hey Cindy,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  5. Hi, is it possible to make this with whole grain flour? If so, would I need to make any substitutions? Thanks.

    1. Hey Sarah,
      I’ve never tested this recipe with whole grain flower, but I don’t see why it wouldn’t work for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

  6. 5 stars
    Hi Tieghan! I had to come back and revisit this page because I made this bread again today. Amazing again, just like the first time. I had a mixture of fresh rosemary, oregano, basil and thyme on hand, so that was my herb mix. Still one of my very favorite breads! The only difference is last time I used dry yeast, and this time I used the live active one, and my bread came out HUGE…like…Titanic huge. Thankfully, it did not sink, though! 😉 It was light and fluffy and delicious, and the massive size was an added (and amusing) plus.

    1. Hey Aline,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

  7. 5 stars
    I have made this bread several times and changed the herbs and seasonings to reflect the season or event I’m making it for. It always turns out beautifully and tastes amazing!

    1. Hey Brandon,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  8. Hi, I’m a bit confused over the measurements, in the US version it says 3 1/2 – 4 cups which is around 500g max? Where as the metric measurement says 937.5G

    1. Hey Vikki,
      Sorry for the confused, that is just what the calculator converted the measurements to, but I would use 500 grams of flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I love this recipe!! It is delicious, very easy to make and it is a showstopper! I’ve made it twice now and will keep making it for special gatherings. And I will definitely not disclose how easy it is so they’ll be even more impressed. The recipe is well written (except for a typo on the metric quantity of flour) and the video is especially helpful. I think I might try replacing the garlic herb mixture with a cinnamon brown sugar mixture. What do you think? Thank you for posting this!!

    1. Hey Mary,
      I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Sure, I think that would work well! Happy Friday! xTieghan

  10. 5 stars
    Easy and outstanding. An excellent bread that looks beautiful. I brushed it with an egg wash to add shine. Recipe is spot on. Thanks!

  11. I’m making the bread right now but have one question! How long do you let the bread rise after its been twisted?

    1. Hey Anna,
      You want to let it rise for 45 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 5 stars
    Not only is this easy to make and delicious, the presentation factor is through the roof! Seriously you can gift this to someone, it’s that impressive looking.
    Amazing, thank you!

    1. Hey Karen,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  13. Hi. It looks so good! But i was wondering can I add cooked minced chicken on top of the garlic herd butter before rolling the dough..and continue with the recipe as specified.
    Thanks a lot..really want to give it a try

    1. Hey Sharmeen,
      Sure, I think that would work well here. I hope you enjoy the recipe. Let me know how it turns out! xTieghan

  14. 5 stars
    I have made this twice and both times it was delicious. The texture is like challah, but it tastes more like focaccia. I think it’s a pretty forgiving and versatile recipe, since I’ve been making it without a stand mixer and have had no issues.
    Thank you for this excellent recipe!

    1. Hi wondering how GF flour say Bob Mills 1-1 would work has anyone tried that, with 628gms if flour costing over $11 au can be quite expensive if it won’t work

      1. Hey Kay,
        An equal amount of GF flour should work well for you here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  15. 5 stars
    This is such a great recipe!! I’ve made it many times with different fillings (jarred olive tapenade, cinnamon brown sugar, rosemary olive oil, etc.) and it’s always been soo delicious!

  16. In the swirled garlic herb bread could store bought bread dough be used? I’ve never used it before so I hope this isn’t a stupid question but if using store bought do you have to allow it to rise too? Thanks! Love your recipes

    1. Hey Lynn,
      Sure you could use store bought dough, yes I would let it rise. I hope you love the recipe. If you have any other questions, please let me know! Happy New Year! xTieghan

  17. 5 stars
    Delicious! I made this last night and it is already almost gone! It was very easy to make and the entire family loved it.

  18. Easy to make and delicious. It makes a big loaf of bread.
    I love pesto and it was a great use of the last of my basil from the garden-however, I live in Gilroy the Garlic Capital of the World and it doesn’t have a Gilroy dose of garlic in it.

    1. Hey Rosalind,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  19. 5 stars
    I made this bread yesterday and absolutely love the flavor, although my twists do not look half as elegant as yours that I’ll get over time!
    I appreciate you posting your recipe!!

  20. 5 stars
    Made this for Thanksgiving and everyone loved it, ♡ I followed the notes from the comments for using dry spices

  21. Made this a few weekends ago with the broccoli cheddar soup for my boyfriend…it was such a hit that we took it home to my family for Thanksgiving! Instead of traditional rolls, I made this and it was very well loved. So beautiful, delicious, and genuinely just a work of art. Oh…and I got engaged during the process of making this (while the dough was rising!) on Thanksgiving Day- so it’s always going have a very special place in my heart. Thanks Tieghan 🙂

  22. Hi tieghan!

    Is the gram weight die the flour correct? I’m making this now and it’s like a solid block with almost a kilo of flour 😥

    1. Hi Emma! I am really sorry, but it is not correct. It should be 437.5-500 grams. I will change that right away! xTieghan

  23. 5 stars
    Made this with your Garlic Herb shrimp scampi tonight. Holy cow is this bread easy and delicate and most importantly DELICIOUS!

    1. Hey Bea,
      Yes, bread flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. 2 stars
    Hi, I am not sure what went wrong 🙁 but I added all the ingredients as stated for step 1. But my dough never “came together” as a smooth ball despite adding 4.5 (maybe even 5cups total 🤷🏽‍♀️) of flour. It stayed very sticky. Also were we supposed to oil the bowl before we let it sit? Your instructions didn’t state which speed to put the electric mixer on. Maybe more experienced bakers already know but as a new baker I have no clue. Please let me know what I should do to have a better result? 🙂

    1. Hey Jessica,
      I am so sorry you had issues with the recipe. What kind of yeast did you use? This could have affected the turn out of the dough. Let me know how I can help! xTieghan

  25. Delicious! We tried it and it’s a beautiful loaf of bread! Great with soups or stew. Anxious to try with an Italian meal! Tastes great and minimal amount of work considering it’s a no knead bread.

    Will make again!

    Thank you for the recipe. We featured it on our Facebook page at The Sugar Attic.

  26. 5 stars
    Just made this and it smells great. I made a little change I make some pretty awesome pesto and used that instead of the herb butter

  27. I love this recipe. Has worked perfectly, though with my jaded palate I bumped up the herbs a bit. The bread is delicious, and very impressive looking. I decided that it would make a great base for trills and flourishes on the butter spread. I made a butter, cinnamon and brown/white sugar spread with the 6 tablespoons of butter, spread on the rectangle, then added finely chopped walnuts and raisins, otherwise followed all directions in original recipe. Topped with a vanilla glaze soon after removing from the oven. Was good!

  28. Hi! I would like to prepare the dough ahead of time so that I can bake it at a friends home. Do you think the dough will survive a 3hr car ride? Maybe if I keep it in a cooler?

    1. Hey Marilyn,
      Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 5 stars
    I made this and it was a HIT! The recipe is excellent and the bread turned out to be one of the most delicious things I’ve ever made. I will be making this again and again— thank you for a great recipe!

  30. This looks amazing and was hoping to make two loaves instead of just one large loaf so that I can give one away to friends. Have you tried dividing this recipe at step 5? And if so, how is the baking time changed?

    1. Hey Danielle,
      I have not tried that, but I would reduce the baking time by 10 or so minutes, just keep an eye on them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. Hey! Made this ahead (last night for tonight) and in the fridge , the bread kind of flattens out? Its it’s not as tall or as soft. Im wondering if I did something wrong or if itll be okay after I bake?

    1. Hey Sim,
      It should be okay once you bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    I just added all the butter into the dough by accident… what will happen? Should I restart it? Making it for a group of friends and worried itll be bad. I want to impress everyone! I’ve made this the right way before, and it was amazing! Dont know why I forgot this time.

    1. Hey Emma,
      I hope the dough turned out okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. Okay so I made this bread earlier in the summer and absolutely loved it! It came out really great. I have very minimal experience making bread and this recipe was very easy to follow. One question. I can’t have any dairy and one thing I noticed when I left the Parmesan cheese out the filling was real sparse and it caused the bread to be overall less salty. I thought about using dairy-free Parmesan cheese as a replacement but tried the cheese and it wasn’t very good. Do you have any suggestions of something I could add to the herbs/butter that would beef up the filling and give it some extra saltiness?

    1. Hey Lauren,
      Thanks so much fro giving the recipe a try! I would recommend doubling the butter and herbs to make up for the lost parmesan. Please let me know if you have any other questions! xTieghan

  34. 1 star
    If you are not from the US, do NOT use the metric measurement converter. It converts to 937.5 g all-purpose flour and it should be 420g. Complete waste of ingredients.

  35. 5 stars
    Made this tonight – can’t believe how soft & fluffy it is. Incredibly delicious, and I’m not a yeast pro at all!

  36. 5 stars
    This recipe is absolutely delicious! I made it for my husband’s birthday dinner to go with his favourite lasagna and he LOVED it – well, actually the whole family loved it!
    The instructions were easy to follow and the process photos really helped – thanks so much for this fabulous recipe 🙂

  37. 5 stars
    Make this dough this morning and used the filling from your apple cinnamon roll recipe and my own cream cheese frosting recipe. Turned out awesome. Tasted great and looked amazing.

  38. Would it be possible to make this recipe using pesto? It seems like that is what you are essentially making with all the herbs, garlic, and butter.

    1. Hey Catherine,
      Yes, pesto would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. 5 stars
    This was the easiest and best bread I have ever made. My Family begged for more! Is there a sweet version of it? I’d love to try something like that!

    1. Hey Ashley,
      I am so glad you family loved this recipe! There isn’t a sweet version, but you could certainly switch up the herbs with sweet ingredients. xTieghan

  40. 5 stars
    I loved this bread! I think next time I’ll add a little more of everything in the herb butter to increase the flavors even more. I was short one egg so used a 1T of milled flax and 3T of water and it still came out great!

  41. WOW WOW WOW!! Absolutely scrumptious! Our daughter
    Made this for A family gathering today and I can guarantee you it was better than a five star rating. She sent me the recipe and I will be making it this week. Cheers thanks so much. Gwen

  42. I made this today and it’s delicious! But my slices don’t stay together – they separate where the rolled layers are. Any idea where I went wrong?

    1. Hi Bre! Hmm, I am not sure. Was your dough dry by chance? Did the twisted rolls stick together well before baking? Was there anything you did different? Any details you have would be helpful to problem solve for you. Hoping I can help!T hank you!! xTieghan

  43. 4 stars
    I made the bread yesterday, unfortunately your metric measurements of flour is not right. I follow the metric system, and 3.5 cups of flour is not 900 gms. I had halved the recipe, but the bread was so dry and lacked flavour.

    But today I attempted again and this time corrected the flour measurements and slightly increased the quantity of garlic butter and it came out great.
    It’s a good recipe, but pls do correct the measurement

    Thanks

    Judy

    1. Hi Judy! I am so sorry about that! I will look into the metrics because they are not converting correctly. I hope you love some other recipes of mine! xTieghan

  44. Love this recipe!! Turned out great! and it was easy to make, the instructions were so clear! Thank you!!

  45. Wow, this bread looks amazing! I absolutely love garlic & herb dishes and can’t wait to try this. I do have a question for you though: is this recipe high-altitude compatible? I saw that you mentioned being in Colorado (I’m in the Springs, at about 7500ft) but I just want to make sure, since baking hasn’t gone great for me so far. Thanks in advance!

  46. 4 stars
    This bread was amazing! My first time making bread and it turned out to be really simple and easy. Such a pretty loaf of bread. My only problem was that it was a bit too dry. Any tips? I baked it for 25 minutes and it was done. Should I add more milk? Or would that mess it up? Less flour? I used 3 1/2 cups.

    1. Hey Genevieve,
      Thanks so much for trying the recipe! Since all oven are slightly different I would just recommend reducing your baking time for next time. Please let me know if you have any other questions! xTieghan

  47. OMG, what a great recipe. I’ve been making babkas lately, and was taken by the way this recipe used the same technique – I had to try it. The only thing I did differently was that I made the dough in my food processor, and used twice the butter and herbs in the filling, (I used parsley, sage, rosemary and thyme). Everyone raved about it, and it makes a great presentation.

  48. Hi. I tried this recipe. However I was rather disappointed as the bread didn’t rise very much and hence was quite dense. I actually gave the flour 2 hours to rise. Not sure what went wrong.

    1. Hi Isha,
      So sorry your bread did not turn out. It would help me to know if you adjusted the recipe at all and what kind of yeast you used? Let me know how I can help for next time! xTieghan

  49. 5 stars
    I’ve made this twice, and each time my loaf needed more time to rise (the first round.) It’s true that it is at it’s peak when warm, but it’s good regardless. I love the saltiness and flavors of the herbs with the soft and squishy bread. Thank you!

    1. Hey,
      Yes bread flour is fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. Just made this! Looking at it, it turned out great and your directions were spot on! I used dried herbs mixed with fresh rosemary but forgot the garlic! Ugh! But, can’t wait to bite into it!

  51. 5 stars
    Amazing! To be honest I just used my ordinary bread recipe as I had some left over dough and followed the recipe from point 3….absolutely delicious ♡
    Thanks so much for another yummy and simple recipe

  52. Hi! I made this dough through step 6 and it went perfectly and had risen BEAUTIFULLY, but then I covered it and placed in the fridge and overnight it flattened! Is this normal? Any suggestions?

    Thank you!!

    1. Hi Hillery,
      Yes it is normal for it to flatten in the fridge, just let it sit until room temp again and then continue with the recipe. Please let me know if you have any other questions! xTieghan

  53. 5 stars
    This recipe turned out perfect and looked impressive! Everyone loved it and of course there was nothing left over… thanks for another great recipe!! Working our way through your amazing books (we couldn’t start with one).

    1. Wow that is really amazing! Thank you so much Elaine! I hope you love all of the recipes in my books! xTieghan

  54. Made this yesterday and it was so good! I over proved it after making the braid so it was enormous! Was worried it wouldn’t bake through but it did. Seems to be a bit scant in the swirl layers inside….may have been because it was over proved….may add more filling next time. Would like to try it with a brown sugar, cinnamon filling.

  55. 5 stars
    This is the first time I have attempted to make bread with yeast. Oh my, it was so good!!!! I varied a bit from the herbs listed, I didn’t have any fresh sage, but the possibilities are endless!

  56. 5 stars
    Hi Tieghan
    Thank you very much for the recipe. I am not an experienced baker, but I followed your directions and photos, which were very helpful. The loaf was excellent – very good flavor, delicious with butter, and keeps well for several days. It is a lovely accompaniment to a good bowl of soup.

  57. Going to try this tonight! Have you ever tried putting some cheese into the swirls also?

    1. Hi Theresa,
      That would be delish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  58. Such a great recipe! Thank you for making your writing your recipes in a way that is easy to follow and I love that you include make ahead directions!!!
    This turned out fabulous and is definitely a stunning piece to share with friends!
    Thank you!

  59. 4 stars
    I made this bread recently and it was SO delicious & a crowd favorite!
    However, it came out a little dry. Any tips to make it moist next time? Will be making this again!

    1. Hi Julie,
      Thanks for trying the recipe! I am wondering if you over baked it at all? That would definitely cause it to dry out a bit. Please let me know how I can help! xTieghan

  60. 5 stars
    Made this over the weekend and it came out so good! I was very excited! And the best part, is that it didn’t become hard the next day! Thanks for sharing your recipe! It was super easy to follow!

  61. 5 stars
    Wow! I’ve only just started baking bread, but this made it look like I’ve been baking my whole life! Your instructions and pictures were clear and very helpful! I didn’t have any fresh herbs, but hopefully will soon! This was beautiful and tasty! Today I’m trying this same dough and same pattern but with cinnamon and sugar. Thank you for a delicious recipe!

  62. 4 stars
    I love the way the dough smells and feels before I start adding the herb butter. I’m looking around my kitchen trying to figure out alternate uses/ fillings. Obviously these would be great dinner rolls or cinnamon rolls. I’ve been thinking about making a stuffed ring with this pile of bananas and several types of chocolate chips… I was thinking about cooking the bananas flambè style but I’m not sure if the chocolate would go well. Any suggestions would be greatly appreciated.

    1. Hi Heather,
      I haven’t tested this recipe with any other flavors, but definitely feel free to do so! Please let me know if you have any other questions! xTieghan

  63. This recipe looks so good! I can’t seem to find instant yeast in stores near me, but I have active dry yeast would that work instead?

    1. Hi Abby! Yes that will work great! Just make sure to proof it first! I hope you love this recipe! xTieghan

  64. I only have active yeast not rapid. Can I use it the same way or do I have to proof it in water first? Thanks

  65. 5 stars
    I was shocked at how easy this was! And it tastes as good as it looks. Definitely a show stopper.

  66. Hi! Would this work with 2% milk? I’m really excited to try this recipe but don’t have whole milk on hand. Thank you!!

  67. 5 stars
    Baked this tonight! So good and easy to make!! Beautiful too!! Next time, I’d like a little more garlic & Parmesan for the spread next time. Make sure to baste the exterior right out of the oven with butter! Yummmmmmmy!!

  68. 5 stars
    Love this recipe cannot wait to try it twill fresh herbs. Just wondering if you knew the calorie count on a slide or anything?

    1. Hi Kristen! I am sorry, but I do not at the moment! I hope you still try this and enjoy it! Please let me know if there is anything else I can help with! xTieghan

  69. 5 stars
    Hahah well I apparently can’t read so I didn’t follow the directions quite right but it still turned out good! this is my first time making bread lmao and even with goofing the directions I’m still really proud of it. Good recipe !

    1. I am glad this still turned out well for you, Elias!! Thank you so much! Please let me know if you have any questions! xTieghan

  70. 5 stars
    I made this and it was so delicious! but my bread spread in the oven; it baked all the way through but was just more flat than round. Any tips?

    1. Hi Michelle,
      Thanks so much for trying the recipe! My guess would be an issue with the yeast? Please let me know how else I can help. xTieghan

  71. Hello!
    I have an exorbitant amount of bread flour that I need to use up, would you happen to know how it would change the taste or texture of the bread?
    Also, I LOVE your blog, and I hope you and your family are staying safe!

  72. 5 stars
    This was my first time ever making bread, but thankfully the instructions are clear and the pictures are helpful. It is BEYOND delicious and it’s so pretty too!!! It was so much fun to make and even more fun to eat! Thank you for always giving us the best recipes!

  73. 4 stars
    I would love to know if anyone has had success with making this gluten free! I tried it with a cup-for-cup gluten free flour blend (3 1/2 cups) and it was so dry I couldn’t roll it up, forget trying to twist it! So dry that after baking it was unfortunately barely edible. Would love any GF feedback! Thanks!

    1. Hi Emily! I am sorry to hear that, but I have not tried this with GF flour! I hope someone can help! xTieghan

  74. Hello! Do you know if this recipe is okay to use fast rising instead of instant? I have active dry and fast rising yeast, otherwise I have all of the ingredients, I would love to make this! If fast rising is okay to work do you recommend changing anything up with the measurements/instructions?

    1. Hi Kelsi! I recommend using active dry yeast with the warm milk and honey in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5-10 minutes until foamy. Then follow the recipe as directed from here, adding in the eggs and remaining ingredients. Please let me know if you have any other questions. xTieghan

  75. I would love to try making this – I don’t have a stand mixer do you think I would be able to hand mix the dough?

    1. Hi Amanda! You can mix the dough by hand using a large mixing bowl, wooden spoon, and some elbow grease. Just mix until the dough comes together and forms a ball, this will take about 4-5 minutes. Then, once the dough is in a ball and smooth, continue on as directed! Please let me know if you have any other questions. I hope you love this recipe! xTieghan

  76. 5 stars
    Made this last night and it was SO GOOD! I didn’t have any fresh herbs, so just spread a thin layer of pesto (plus extra garlic and parm, of course!) as a sub for that layer. I thought the oil in the pesto would make a mess when baking or make the assembly step more difficult, but it turned out just like the photos! Will be making again, and again, and again…

    1. Amazing! I am really glad this turned out so well for you, Dean! I hope you continue to love recipes of mine! xTieghan

  77. 5 stars
    This looks heavenly and couldn’t wait to give it a shot. Now waiting for bread to proof for it go in the oven❤️. Thank you Tieghan

  78. Hello!! I only have compressed cake yeast. How would I modify the recipe to use this yeast. Thank you!!

    1. Hi Deborah,
      I have never used compressed cake yeast, but it seems as though you should dissolve this in lukewarm water before mixing with the ingredients. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  79. Your directions were amazing and the bread came out great! It was also beautiful! But seemed a little dry, wondering if it could have used an egg wash or oil on top..
    It was delicious!

    1. Hi Joy,
      Thanks so much for trying the recipe. You could totally do an egg wash on the top! Please let me know if you have any other questions! xTieghan

    1. Hi Delalma! I recommend coming active dry yeast with the warm milk and honey in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5-10 minutes until foamy. Then follow the recipe as directed from here, adding in the eggs and remaining ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  80. 5 stars
    This bread is easy and a show stopper! Oh, and versatile! Threw in some rosemary, think so many herbs would work. Next time I’ll probably more finely chop or muddle the herbs to get a more even green distribution, but the recipe is just great! Leftovers were perfect for lunch throughout the week.

    1. Thank you so much Ashley! I am so glad this bread turned out so well for you! I hope you continue to enjoy it! xTieghan

    1. Hi Lizzy,
      Yes that would be so delicious! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Erin! I would suggest using your favorite nut/seed milk and possibly a vegan butter! Thank you so much for trying this! xTieghan

    1. Hi Jenny,
      I would use 1/3 cup of sourdough starter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. I recommend using active dry yeast with the warm milk and honey in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5-10 minutes until foamy. Then follow the recipe as directed from here, adding in the eggs and remaining ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Pavithra! 1% should work fine for this recipe. Please let me know if you have any questions while making! xTieghan

  81. 5 stars
    Very tasty! Not at all difficult because of the standing mixer! I think this bread might be good as a cinnamon swirl also. I may try it that way next time. Also made the pop tart this weekend and my husband tried to eat the whole thing! I had to hide it…..love your recipes.

    1. Hi Nanette,
      Yes that will totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  82. Hi,

    I tried to make this today but I am not sure what went wrong – the final product had pastry like layers rather than the texture or look of a brea. I changed two things with the recipe- substituted instant yeast with 2.28 tbsp of active dry yeast which I let proof in warm milk and used dry herbs instead of fresh ones. Any suggestions?

    1. Hi Parveen, 2 tablespoons yeast is way more than what you need for thi recipe. I would recommend 2 1/4 teaspoons yeast. I think this will fix the issue for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Elise,
      You can use maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  83. 5 stars
    This was delicious!! I felt really fancy making this twisted bread. The end result was so cool. Thanks for sharing!

  84. I decided to make this today and I realized I have only active dry yeast. What adjustments should I be making?

    1. Hi Sana! I recommend mixing active dry yeast with the warm milk and honey in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5-10 minutes until foamy. Then follow the recipe as directed from here, adding in the eggs and remaining ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  85. just a question, i am from Australia and with this crisis on at the moment we cant buy flour. i do have a bag of Laucke, Wallaby Bakers unbleached flour, would this be ok to use? thank you:)

    1. Hi Jodie,
      I have not tested this recipe with that kind of flour, but you could give it a try I don’t see why it wouldn’t turn out. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  86. This looks delicious and I’m hoping to make it soon. Times being what they are, I’m trying to limit my grocery runs, so I don’t have fresh herbs around, but man I want this bread. I do have a jar of basil pesto, do you think that would work? Should I combine some with the butter and garlic and spread that over the dough, or leave the butter out and just spread the pesto?

    1. Hi Kate,
      I would just spread the pesto. You could also use some tried herbs! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Janice,
      I would recommend using a vegan butter before using just olive oil. Please let me know if you have any other questions! I hope you love the recipe! xTieghan

  87. 4 stars
    End Result: Totally legit and very delicious. Better than store bought.
    Process (mostly of my doing): Worst kitchen experience in my 36 years in a kitchen. Ha! Between weevils in my (new!) yeast, an exploding egg, and to top it off, the beater hook deciding to just tie the dough upward and into into the beater holes… I was beside myself with rage. I digress.

    It was thankfully all worth it.
    Thank you!

    1. Thank you so much Candace! Despite all of the kitchen troubles, I am really glad this turned out so well for you! xTieghan

  88. Hey Tieghan I only have dry active yeast not instant, do you think I could just let it proof in the warm milk for 5-10 minutes than continue on with the rest of the recipe or will only instant yeast work?

    1. HI! Yes, that will work great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  89. I was scrolling down to finally get out of the recipe, but my computer ran out of memory before I could get there 🙁

  90. 5 stars
    Amazingly delicious and directions were perfect! I made this for a Christmas Eve celebration and have been asked to make it again this weekend for another get together……….so it was a great hit!!! Not only was this beautiful to look at- turned out just like the picture, tasting was a flavor explosion. I also added 1 T. of fresh rosemary to the blend because I had it; no instant yeast, so I just proofed my yeast with milk and honey before blending in the rest of the ingredients.
    Looking forward to using this basic recipe and just changing up the herbs for different events
    Thanks for this wonderful recipe

  91. 5 stars
    Great recipe! I made this for my birthday dinner to go along with soup and the 18+ people at the party devoured it! I couldn’t taste any because I have a gluten and dairy sensitivity, but I love to bake so I made it for my guests and they LOVED it! I’m making this again for Christmas Day 🙂 My first try I didn’t roll it out long enough so I wasn’t able to get a tight swirl on each side, so I’m excited to try it again and make the swirls a little neater. Thanks for the recipe!

  92. 4 stars
    Bread was very light with a nice crisp crust. This is perfect for a stand alone bread that isn’t too heavy. Only area for improvement that I would adjust in the future would be to add even more garlic and herbs to the mixture.

  93. 5 stars
    Lovely recipe!! I did not modify the recipe, but I am hoping I can make some modifications to create a vegan version that tastes identical. Any tips on replacing the egg??

    1. HI! I would recommend using a 1/4 cup canned coconut milk or a vegan egg sub, but honestly I don’t bake with vegan ingredients often, so it is hard to advise. Please let me know if you have any other questions. I am glad you love this recipe! Thank you and happy holidays! xTieghan

  94. This looks SO delicious! However, most of my family has celiac disease and I have to adapt everything to be gluten-free. Normally I don’t have an issue but I can NEVER get bread just right… it’s always crumbly or a little off. Do you have any suggestions?

  95. This looks SO delicious! However, most of my family has celiac disease and I have to adapt everything to be gluten-free. Normally I don’t have an issue but I can NEVER get bread just right… it’s always crumbly or a little off. Do you have any suggestions?

    1. Hey Meg! I am not really familiar with GF baking, but I love using cup4cup flour blend and have had great results when I do!! Have you tried this blend? Maybe it might help! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  96. Thinking about making this as a gifting option for some family members. How long after baking do you think this bread can stay? I don’t want to make it too far in advance.

    1. Hi Liana, the bread stays fresh for 3-4 days! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  97. 4 stars
    I made this for Thanksgiving and the flavor was wonderful! I’ve noticed, however, with this and a few other of your bread and cake recipes, they don’t come out like I expect. This one was flaky but heavy and dense. I also made the bursting blueberry
    lemon layer cake for a birthday and it was also a bit dense but it was beautiful and flavorful. I wonder if it’s because of altitude. I know that box mixes often have high altitude instructions and you have mentioned that you live in CO…is there a good way to adjust these recipes for non-high altitude so they come out light AND delicious?

    1. Hey Pamela! Are you at sea level? If so my recipes are written for readers at sea level, so I don’t believe that is the issue. For the bread, what yeast did you use? Was there anything you changed about the recipe? If you could provide me with some details on how you are baking these recipes I can help problem solve a bit easier. So sorry you are having some trouble, but hope I can help!

  98. 5 stars
    Hi, I made this tonight and served it along side your Pesto Zuppa Toscana and it was a huge hit. I used my bread machine to make the dough, then assembled the loaf and proofed it according to your directions before baking. The whole meal was delicious along with a mixed green salad. My family and guest loved it.

  99. 5 stars
    This bread… guys… this bread.. I’m almost regretting making it because I can’t stop having multiple ‘one last’ slices. It’s sooo amazing. The crust is buttery and flakey, the herbs compliment it so well!I also added some cheddar cheese, fresh chives, and served it with a side of olive oil. Thank you so Much for this recipe! I can’t believe I didn’t mess it up!!

  100. 5 stars
    I’ve made this 4 times already! I’ve found that it pairs quite well with caramelized onion butter. The breads actually easy to make and not intimidating at all! My family, friends, and coworkers are in love with it. Thank you so much for sharing this recipe

    1. Hey Jillian! Yes, that will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  101. This was SO delicious! I’ve made several of these now. Some by hand and some with a mixer and both ways are fun. I’ve also made some different renditions, but using the same dough, and each time, it’s come out fantastic. Looking forward to playing with this some more!

  102. 5 stars
    Wow! Just made this today. I didn’t have basil so I subbed parsley. Next time I’d do the same thing, but use basil and parsley (and thyme and sage). Also, i think I needed to use more herbs. I made a second loaf, shaoed it, and put it right in the freezer. I’ll take it out in a couple weeks, allow to defrost and do it’s second rise, and bake. I think it will turn out ok. I also plan to make this dough and make it with other things. Like cinnamon sugar and nuts. Love this so much!

    1. I am so glad this turned out so well for you Erika! Thank you so much for trying it! I love to idea of cinnamon sugar and nuts! xTieghan

    1. Hey Dana! I think using a nut milk will work great within this bread. I would use almond or cashew. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  103. 5 stars
    My second round of this was JUST popped into the oven. (Perfect for this Snowtober we’re having here in Colorado!). The first time I tried it, a few weeks ago, my 9 year old daughter and I made it together. SO much fun to have her in the kitchen with me! We all loved this bread with our tomato soup and decided it needs to be a regular in house this Fall and Winter. Is anything cozier than freshly baked bread? Tonight I’m slicing, toasting, and topping it with a French veggie-cheesy recipe my mom used to make when I was a kid. I usually serve it over regular toast but this will kick it up a notch. Thanks for another recipe that will become a staple in our house and for helping us continue our tradition of mother-daughter kitchen adventures.

    1. There is nothing cozier!!… Maybe just paired with some soup haha! I am so glad you loved this recipe, Sarah! Thank you so much! xTieghan

    1. Hi Amanda, I am so sorry, but due to the large amount of eggs within the dough I personally do not know how to advise you on making this vegan. Instead I would recommend finding a vegan bread recipe you enjoy and using that as your base, then adding in my herb mix. Please let me know if you have any other questions. So sorry I could not have been of more help. Thank you! xTieghan ??

  104. 5 stars
    Made this over the weekend. What a fun recipe! I bake bread every week, but I’ve never done a swirly situation like this before. Really enjoyed the process 🙂 And it looks so beautiful when it comes out. Definitely a great bread for company–everyone oohs and ahhs over it.

  105. This looks amazing! I had a question about the proportions though, I live in the UK and was googling cup to grams and it says 1 cup all purpose flower is around 125g, but above you’ve used a different conversion, where did you get yours? I don’t want to mess this one up! Thanks

    1. Hi Louisa! I am sorry, but we do not have a metric converter for our recipes. I am not sure what you are using exactly. I would go with what google is saying since I really am not sure of the converter you are referring to. Please let me know if you have any other questions and so sorry I could not be of more help to you. I hope you love this recipe! Thank you! xTieghan ??

    1. haha I love this comment! Add more garlic!! I would say the garlic flavor is subtle, so add 3-4 additional cloves. YUMMM. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

    1. Hey Lauren! Unsalted butter will e fine. Just add 1 teaspoon kosher salt to the dough recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  106. 5 stars
    I made this bread tonight and it was absolutely delicious. It was so easy to make. I love swirled breads and I’m so glad I found this recipe. Now it has my brain churning on what other flavors I can add into the swirls.

  107. Hi there! Can you freeze the dough before baking? If so, how would I bake it after it’s been defrosted? Thanks!

    1. Hi Kate! See below for directions on how to freeze. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

      To Make Ahead: prepare the bread through step 6. Once the bread is shaped, place it on a parchment lined baking sheet, cover, and place in the fridge for up to 2 days. When ready to bake, remove the bread from the fridge 1 hour prior to baking, then bake as directed.

      To Freeze: bake the bread as directed and allow to cool completely. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.

  108. Made this today, and OMG WHAT A MASTERPIECE. Your description was spot on and very clear, and it was super easy to just add a little flour to the mix if it was too sticky before rising. It came out perfect, though. I didn’t have any sage left so I used the last of the summer’s fresh herbs that I had on hand and needed to use, as they are starting to die off. That was basil, thyme, oregano, parsley, and rosemary. The house smelled like heaven while it was baking, and the flavor was out of this world. Probably one of the best breads I have ever tasted, and the prettiest too. Smash hit!

    1. Ok wow this is so amazing to read! Thank you so much for trying this, Aline! I am so glad it turned out so well for you! xTieghan

  109. 3 stars
    Super annoyed with this bread. You gave 3 1/2 – 4 cups of flour but never specified how to tell how much to use. No mention of how wet the dough should be. At this point I’ve wasted hours of my day and ingredients. Your recipes are usually so spot on!

    1. Hey Katherine, I am sorry you had trouble. You should start with 3 1/2 cups of flour and if the dough is feeling sticky, add additional flour as needed until the dough is soft and workable. How wet was your dough? I am so sorry if the directions where a bit confusing. I will adjust the directions to be a little more clear. Most have really enjoyed this bread. Please let me know how else I might be able to help you. I would love for you to be able to enjoy this! xTieghan

  110. 5 stars
    I have never attempted to make bread before. It’s always been a scary thing to bake for me, not really sure why. After making this recipe…I’m obsessed! This bread is SO GOOD. My family loved it! It was so simple and turned out beautifully. I’m so glad I tried it! Can’t wait to make more of your recipes! Thank you!

  111. I have been unable to find instant yeast. What is the substitution you recommend for rapid rise yeast. I have looked online but find different opinions. Thank you.

    1. Hi there! I recommend coming active dry yeast with the warm milk and honey in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5-10 minutes until foamy. Then follow the recipe as directed from here, adding in the eggs and remaining ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  112. 5 stars
    Hi Tieghan! The recipe looks heavenly. I am definitely going to try it soon! Just a quick question, is there anyway to make the bread without eggs?

    1. Hi there! I have not made this without eggs, but try using an additional 1/2 cup of milk to replace the eggs. I am not sure what the outcome will be, but I think it could work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  113. Hi Tieghan,this looks amazing. Can’t wait to try it. I have to tell you, all your recipes that I have made have been delicious!!! Thank you and keep them coming!!!

  114. 5 stars
    This bread was so good!!! I made it for my husband’s birthday dinner and it was delicious and super easy to make! I will definitely make it again! It was so pretty too!

  115. Hi, I’m making this now and all your photos look lovely! Excited to see how mine turns out! But I wanted to pop in to let you know that your metric conversion is off – it should be something closer to 450-500 g (not 960). Unfortunately didn’t realise until I’d added 800 g of flour! I was able to salvage the dough (hopefully!) by adding an extra egg, another about half cup of milk, and some extra yeast. It’s rising now and looks fine – fingers crossed!

    1. Hi Sara! Thank you for letting me know. I am sorry this that happened to you. I am really not familiar with that system! xTieghan

  116. 4 stars
    This was soooo delicious! Loved the flavor. Any tips in getting more defined swirls within it like you have? Mine you don’t see the swills as definitively but the butter and herbs are certainly there for flavor. Thanks!

    1. Hi Lenna! Did you use the called upon amounts of herbs? If so, maybe try double the basil for added color? OR you can even double all the herbs. I am sure that would be extra delicious and give you a bit more color too! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  117. 5 stars
    This bread was surprisingly easy and fun to make!! I did need to adjust the baking time/temp a little. I live in Utah so it’s very dry here and pretty high elevation. I found the loaf was getting too brown on the outside too quickly, so I lowered the temperature to 300 and baked for longer.

    It was a hit with everyone that tried it and people were so impressed! Will definitely make this regularly for dinner parties!

  118. 5 stars
    Made it! Loved it! Can’t wait to make it again! Thanks Tieghan. Not only was it beautiful, but so delicious too. We made it with all fresh herbs from our garden so it was extra special.

  119. 5 stars
    Made this yesterday — the first bread that I’ve actually had success with! It was fairly easy and came together just like the picture. My husband is already requesting that I make another loaf! So buttery and delicious.

  120. 5 stars
    My 11-year-old daughter Nora and I made this yesterday. Her words: “It’s bomb!” That’s high praise! Your instructions were crystal clear, and encouraged us to attempt what looked to be complicated. It was easy, gorgeous, and so so delicious!! Will absolutely make this again!

  121. This looks so delicious! I want to try to make it today. Do you think I could substitute almond milk + a little extra butter for the whole milk in this recipe?

    1. Hey Hannah! I am sure almond milk will be great. No need to add additional butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  122. 5 stars
    I made this bread as a challenge since I’ve never been able to successfully make bread before. This was my first win! It smells so good and came out super yummy as promised. Besides a casual, emotional meltdown because of sticky, webbed dough fingers (still don’t know why this happened), I had a wonderful time baking this. Thanks!!

    1. Wow that is so great! I am so glad you decided to try this and it turned out amazing! Thank you so much Loren! xTieghan

  123. Would this work with non-dairy milk? Suggestions? This looks so wonderful but my husband can’t do dairy.

    Thank you!

    1. Hi Lisa! I recommend your favorite nut/seed milk. Anything that is not flavored will work well, I use canned unsweetened coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  124. This looks amazing! If I wanted to make this gluten-free, what kind of flour would you recommend? I’m trying to keep it simple…and am wondering if a combination of oat, almond, or other easy to access/blend-what-you-have-on-hand flours would work.

    1. HI! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  125. Absolutely amazing! Easy to make and so delicious! Even my kids ate it! We were so excited to finish the rest the next day….. unfortunately my dog was too and he finished off the second half of the loaf! Must have been good!

    1. HI! I personally just like using all-purpose flour in my recipes. It’s easy access for me and I find it work great! You can use bread flour if you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi John! Yes, dried herbs will be great! I would use, 2 tbs dried basil, 2 teaspoons dried thyme, and 1 tsp sage. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  126. Hi Tieghan,
    This recipe sounds great and I really want to try it. I don’t have a stand mixer but I do have a bread machine. Do you have any tips for mixing the dough in a bread machine? I could then bake as directed in your recipe. Thank you for your help.

    1. Hey Backy! You can mix the dough by hand using a large mixing bowl, wooden spoon, and some elbow grease. Just mix until the dough comes together and forms a ball, this will take about 4-5 minutes. Then, once the dough is in a ball and smooth, continue on as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  127. Beautiful bread! I am not one for garlic and butter but… this would be wonderful with cinnamon and brown sugar. YUM!!

  128. Good Morning
    As I usually never have fresh herbs..except Parsley and chives. ..Any suggestions on portions for dried, here?
    Thanks much it looks delish and anxious to try it.

    1. Hi there!!

      I would recommend using 2 tablespoons dried basil, 2 teaspoons dried thyme, and 1 teaspoon dried sage. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  129. Oh my days that looks absolutely incredible, my family would devour this, shall have to give it a try at our next gathering!!

    Rebecca | Peppermint Dolly

  130. Bread is totally my Achilles Heel, and this one looks dangerous: I’d gobble it down in one sitting and share with NO ONE!!