Butter and Herb Loaf Recipe
Butter and Herb Loaf Recipe photo by Taste of Home

Butter and Herb Loaf Recipe

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4.5 12 11
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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
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min. + cooling
MAKES:32 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min. + cooling
MAKES: 32 servings


  • 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

Nutritional Facts

1 slice equals 109 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 116 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. 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.
  2. 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.
  3. 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.
  4. Place seam side down in two greased 9x5-in. loaf pans.
  5. Cover and let rise in a warm place until doubled, about 30 minutes.
  6. 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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Reviewed Dec. 27, 2014

"nice taste, very buttery. didn't wrap tight enough so slices were a little loose - be sure to follow instructions."

Reviewed Dec. 5, 2011

"Very nice flavor and texture."

Reviewed Dec. 1, 2011

"Nice combination of herbs. Delicate soft bread.

The second rise needed 90 minutes. The house is cool.
In my oven the top cooked before the bottom so I quickly placed an empty cookie sheet on the rack above it. However, I believe that quick cook on top made the swirls separate so the bread had a gap. Still, it tasted great. I will definitely make it again, but I will put the cookie sheet above it from the beginning."

Reviewed Nov. 29, 2011

"I made this bread to go with a pot of soup and everyone thought it was excellent. Will definately make it again."

Reviewed Nov. 10, 2011

"I love making home made bread, especially in fall and winter. It reminds me of my mom, she always made home made bread growing up on the farm. I don't believe in bread machines. I make my mom's bread recipes, but tried this one and realy like it. Not as good as hers, but it's realy good."

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