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Herbed Swirl Bread

 Herbed Swirl Bread
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
24 ServingsPrep: 30 min. + rising Bake: 40 min.

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.

2 of 2

Herbed Swirl Bread (continued)

Directions (continued)

  • 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 Facts: 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.