Butter and Herb Loaf Recipe

4.5 12 11
Butter and Herb Loaf Recipe
Butter and Herb Loaf Recipe photo by Taste of Home
Publisher Photo

Butter and Herb Loaf Recipe

Read Reviews
4.5 12 11
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling

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 eggs
  • 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

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.
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.
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.
Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
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

Nutritional Facts

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

  • 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
  • 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
  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. 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. 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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Reviews forButter and Herb Loaf

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MY REVIEW
ferndale52 User ID: 4154455 216137
Reviewed Dec. 27, 2014

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

MY REVIEW
wehamlett User ID: 4723897 164792
Reviewed Dec. 5, 2011

"Very nice flavor and texture."

MY REVIEW
twine User ID: 6297822 159417
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."

MY REVIEW
estherdolly User ID: 5916241 162580
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."

MY REVIEW
pdion963 User ID: 5952708 159416
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."

MY REVIEW
mcgallipeau User ID: 6278445 109405
Reviewed Nov. 8, 2011

"I made one loaf and one batch of rolls and the rolls were a big hit. I'm definitely going to make it again."

MY REVIEW
qwm User ID: 1379428 109403
Reviewed Nov. 7, 2011

"Used the dough hook, and it worked out fine. I added 1/2 cup unsalted suflower seeds to the dough. Great toast!"

MY REVIEW
Laura Axford User ID: 5939676 175680
Reviewed Nov. 7, 2011

"I used my bread machine on the dough cycle and then followed the recipe from there. Loved the texture of this bread."

MY REVIEW
qwm User ID: 1379428 176088
Reviewed Nov. 6, 2011

"Didn't rate this as yet because I haven't tried making it. Is a dough hook used to mix this?"

MY REVIEW
rawdot User ID: 5863682 96245
Reviewed Nov. 6, 2011

"The whole family loved this bread."

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