This is one of my family's favorite bread recipes. They love it with a warm bowl of soup during autumn.— Lillian Hatcher, Plainfield, Illinois
- 4 to 5 cups all-purpose flour
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1-1/4 cups 2% milk
- 1/3 cup butter, cubed
- 2 eggs
- 1/2 cup butter, softened
- 1 garlic clove, minced
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon dried basil
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9-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 9x5-in. loaf pans.
- Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Originally published as Buttery Herb Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p123
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