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Butter and Herb Loaf

Total Time

Prep: 45 min. + rising Bake: 20 min. + cooling

Makes

2 loaves (16 slices each)

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
Butter and Herb Loaf Recipe photo by Taste of Home

Ingredients

  • 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 large eggs, room temperature
  • FILLING:
  • 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

Directions

  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, 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 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. 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.

Nutrition Facts

1 slice: 109 calories, 5g fat (3g saturated fat), 27mg cholesterol, 116mg sodium, 13g carbohydrate (2g sugars, 0 fiber), 3g protein.

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