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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.
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)
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.
(dough after twisting)
(dough after the 1st coil)
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.
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.
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.
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.
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.
Servings: 10
Calories Per Serving: 795 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Please can you tell me what quantity of fresh yeast this would be?
Hi Kaye, it is 2 1/4 teaspoons yeast. Hope that helps!
Hi
I was wondering what the equivalent was in grams of fresh yeast?
Many thanks
Kaye
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
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!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
If making ahead, should I let it rise for 45 mins Step 6, before placing in the fridge?
Thank you
Hey Linda,
Yes, that is correct. I hope you love this recipe, please let me know if you have any other questions! xTieghan
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 🙂
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
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!
Hey Cindy,
I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
Hi, is it possible to make this with whole grain flour? If so, would I need to make any substitutions? Thanks.
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
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.
Hey Aline,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
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!
Hey Brandon,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
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
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
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!!
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
Easy and outstanding. An excellent bread that looks beautiful. I brushed it with an egg wash to add shine. Recipe is spot on. Thanks!
Hey Kate,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
I’m making the bread right now but have one question! How long do you let the bread rise after its been twisted?
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
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!
Hey Karen,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
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
Hey Sharmeen,
Sure, I think that would work well here. I hope you enjoy the recipe. Let me know how it turns out! xTieghan
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!
Hey Sally,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
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
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
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!
Hey Emily,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan