- for the bread:
- 1 tsp. dry active yeast
- 1/2 cup warm water
- 1 tbsp. unsalted butter, melted
- 1/2 cup milk
- 1 tbsp. white sugar
- 1/2 tsp. salt
- 3 1/2 cups all purpose flour
- 2 tbsp. unsalted butter, at room temperature
- 2 garlic cloves, minced
- 1 tbsp. dried parsley
- 1 tsp. dried oregano
- 1 tsp. dried basil
- pinch of kosher salt
for the garlic-herb swirl:
1. In the bowl of your stand mixer, add the water and then sprinkle the yeast on top. Allow to stand for 5 minutes until the yeast has dissolved.
2. Use the paddle attachment to stir in the milk, sugar and salt. Add in 1/2 cup of flour and mix on low speed.
3. Transfer to the dough hook and continue to add in flour, 1/2 cup at a time until the dough forms.
4. Turn out the dough onto a lightly floured surface and continue to knead by hand until smooth and slightly tacky. The dough should spring back when poked. Grease a bowl and transfer dough to the bowl, turning once to coat. Cover with plastic wrap or a kitchen towel and allow to rise until doubled in sized, about 1 hour.
5. Meanwhile, combine the butter and herbs together. Set aside.
6. Turn out the dough onto a lightly floured surface. Roll the dough into a large rectangle. Spread the garlic-butter mixture generously around the dough. Starting at a short end, roll the dough up into a log and place into a loaf pan.
7. Cover the dough again and allow to rise again, about 1 hour.
8. Preheat the oven to 425. Place the loaf in the oven, reducing the temperature to 375. Bake for 30-35 minutes or until golden.
9. Remove bread from the loaf pan and allow it to cool completely on a wire rack before slicing.
I thought this bread was absolutely delicious! Especially when warmed up with some butter spread on it….oh boy was that super tasty!