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Swirled Herb Bread

The spiral filling in this savory bread makes it an impressive addition to menus. When serving it with spaghetti or lasagna, try sprinkling a little Parmesan cheese on top.

24 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling

Ingredients

5 to 6 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1 teaspoon sugar
1 cup 2% milk
3/4 cup water
1/2 cup butter, cubed
FILLING:
1/2 cup butter, softened
2 teaspoons dried basil
2 teaspoons dill weed
1 teaspoon dried minced onion
1 teaspoon garlic powder

Directions

In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a
small saucepan, heat the milk, water and butter to
120°-130°. Add to dry ingredients; beat until smooth. Stir
in enough remaining 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 greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small bowl, combine filling ingredients; set aside.

2 of 2

Swirled Herb Bread (continued)

Directions (continued)

Punch down dough; divide in half. Turn onto a lightly floured
surface. Roll each portion into a 12-in. x 8-in. rectangle. Spread
filling over each 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 greased 8-in. x 4-in. loaf pans. Cover
and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until browned. Cool for 10
minutes before removing from pans to wire racks. Yield: 2 loaves (12
slices each).

Nutrition Facts: 1 slice equals 171 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 206 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.