Butter and Herb Loaf
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min. + cooling
YIELD: 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
Ingredients
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4 to 5 cups all-purpose flour
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1 package (1/4 ounce) active dry yeast
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1/4 cup sugar
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1 teaspoon salt
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1-1/4 cups 2% milk
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1/3 cup butter, cubed
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2 large eggs, room temperature
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FILLING:
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1/2 cup butter, softened
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1 garlic clove, minced
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1/2 teaspoon dried minced onion
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1/2 teaspoon dried basil
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1/2 teaspoon caraway seeds
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1/4 teaspoon dried oregano
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1/8 teaspoon cayenne pepper
Directions
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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.
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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.
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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.
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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.
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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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