Buttery Herb Loaves Recipe
Buttery Herb Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A succulent herb butter is the secret to this bread's irresistible richness. These lovely loaves disappear quickly.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 2 eggs
  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • HERB BUTTER:
  • 1/2 cup butter (no substitutes), softened
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • Poppy or sesame seeds

Directions

In a mixing bowl, dissolve yeast in warm water. Add the milk, eggs, shortening, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each to 1/16th-in. thickness; cut into 5-in. circles. Combine the butter, garlic, basil, onion, caraway seeds, oregano and cayenne; spread over dough. Fold circles in half; set half aside.
For each loaf, start with one folded circle on a greased baking sheet with folded edge toward the right. Working from right to left, add another piece with folded edge on right side, overlapping three-fourths of the previous piece. Repeat. Form a second rectangular loaf from the reserved folded circles. Sprinkle with poppy seeds. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 loaves.
Originally published as Buttery Herb Loaves in Best of Country Breads 2000, p72

Nutritional Facts

1 slice: 198 calories, 9g fat (4g saturated fat), 35mg cholesterol, 413mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 2 eggs
  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • HERB BUTTER:
  • 1/2 cup butter (no substitutes), softened
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • Poppy or sesame seeds
  1. In a mixing bowl, dissolve yeast in warm water. Add the milk, eggs, shortening, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each to 1/16th-in. thickness; cut into 5-in. circles. Combine the butter, garlic, basil, onion, caraway seeds, oregano and cayenne; spread over dough. Fold circles in half; set half aside.
  2. For each loaf, start with one folded circle on a greased baking sheet with folded edge toward the right. Working from right to left, add another piece with folded edge on right side, overlapping three-fourths of the previous piece. Repeat. Form a second rectangular loaf from the reserved folded circles. Sprinkle with poppy seeds. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 loaves.
Originally published as Buttery Herb Loaves in Best of Country Breads 2000, p72

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