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Herbed Swirl Bread Recipe

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This yeast bread is so pretty, with a swirl of herbs in each slice! It's great with soups or stews or toasted and served with reduced-fat margarine. Try it with whatever herbs are growing in your garden. —Laura Dennison of Pensacola, Florida

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Herbed Swirl Bread Recipe

Prep: 30 min. + rising Bake: 40 min.

Yield: 24 Servings

30 40 70

Ingredients

3 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°), divided
1 teaspoon sugar
3-1/4 cups whole wheat flour
1 tablespoon salt
2-3/4 to 3-1/2 cups bread flour
6 green onions, finely chopped
1 cup minced fresh parsley
2 tablespoons minced fresh rosemary
1 tablespoon each minced fresh basil and oregano
1 teaspoon minced fresh thyme
1/4 teaspoon pepper
2 tablespoons butter
1 garlic clove, minced
1 egg, beaten

Directions

In a large bowl, dissolve yeast in 3/4 cup warm water. Add sugar; let stand for 5 minutes. Add the whole wheat flour, salt and remaining water; beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
In a nonstick skillet, saute the onions, herbs and pepper in butter until tender. Add garlic; cook 1 minute longer. Set aside.
Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14-in. x 9-in. rectangle. Brush with some of the egg; refrigerate rest of egg. Spread herb mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover; let rise until doubled, about 45 minutes.
Brush with reserved egg. Bake at 375° for 40-50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Analysis: One slice equals 134 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 309 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Herbed Swirl Bread in Light & Tasty June/July 2003, p37

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