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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.
(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)
Why You’ll Love This
- Crowd-pleasing flavor (garlic + herbs + buttery swirl) with bakery-style texture.
- Adaptable format: loaf, mini loaves, or pull-apart rolls.
- Make-ahead friendly; freezes well for holidays.
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.
FAQ:
Can I use dried herbs instead of fresh?
Yes—dried herbs are more potent. A good general rule is to start with about one-third the amount and bloom them briefly in warm butter or oil for better flavor.
How do I keep the swirl from separating or leaking?
Roll the dough tightly, leave a clean strip to seal, and pinch the seam well. Proof until puffy before baking so the structure sets around the swirl.
Can I shape this as rolls or mini loaves?
Totally—divide the dough evenly and tuck into a buttered muffin tin or mini loaf pans. Keep the same visual cues: puffy before the bake, deep golden when done.
How do I know it’s baked through?
Look for a deep golden crust; the loaf should sound hollow when tapped and feel set in the center (not squishy). Let it cool before slicing so the swirls hold their shape.
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.
This post was originally published on September 3, 2019
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?
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
Hi!
Would this bread recipe work with bread flour?
Thanks!
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
I was scrolling down to finally get out of the recipe, but my computer ran out of memory before I could get there 🙁
Oh no! Is everything okay now? Please let me know if there is anything I can do to help! xTieghan
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
Thank you so much Deb! I am so glad this turned out so well for you!! xTieghan
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!
Thank you Maddie! I am so glad this turned out so well for you! xTieghan
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.
Thank you Kelly! xTieghan
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??
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
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?
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?
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
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.
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
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?
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!
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.
Hi Michelle! That is so amazing! I am so glad you loved this recipe! xTieghan
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!!
I am so glad you loved this Anna! Thank you so much! xTieghan
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
Thank you Olivia! I am so glad you loved this recipe!! xTieghan
Can I make this around lunch time and then wait to cook it at dinner?
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