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Swirled Herb Bread

 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


  • 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
  • 1/2 cup butter, softened
  • 2 teaspoons dried basil
  • 2 teaspoons dill weed
  • 1 teaspoon dried minced onion
  • 1 teaspoon garlic powder


  • 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.

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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).
Nutritional 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.