Next Post
Baked Boneless Honey BBQ Chicken Wings with Spicy Ranch.
This post may contain affiliate links, please see our privacy policy for details.
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
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
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
Love this recipe!! Turned out great! and it was easy to make, the instructions were so clear! Thank you!!
So glad to hear that, Bella! Thank you! xTieghan
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!
Hi Anne! Yes, you should be fine with this recipe! I hope it turns out amazing for you! xTieghan
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.
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
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.
Love to hear that! Thank you so much for trying this! xTieghan
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.
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
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!
Thank you so much Kathleen! I am really glad this turned out so well for you! xTieghan
Can you use bread flour? Thanks! ?
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
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!
I hope you love this one, Sarah! Let me know how it turns out for you! xTieghan
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
Thank you so much Emily! I am really glad this turned out well for you! xTieghan
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!!
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
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).
Wow that is really amazing! Thank you so much Elaine! I hope you love all of the recipes in my books! xTieghan
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.
I am really glad this turned out well for you, Lindsey! Thank you! xTieghan
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!
So glad you tried this one, Susan!! Thank you! xTieghan
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.
That is so amazing to hear! Thank you for trying this, Anne! xTieghan