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Herb Swirl Bread

This pretty and palate-pleasing bread is a nice alternative to garlic bread. I make it whenever we have lasagna or spaghetti, which is quite often! —Laura Dix, Sylacauga, Alabama
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    1 loaf

Ingredients

  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons vegetable oil
  • HERB FILLING:
  • 1/4 cup butter, softened
  • 1/3 cup minced fresh parsley
  • 1 tablespoon minced chives
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • Cornmeal

Directions

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the water and oil to 120°-130°. Add to dry ingredients; beat until well blended. 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 the butter, parsley, chives, garlic powder and seasoned salt. Punch dough down; turn onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
  • Grease a baking sheet and sprinkle with cornmeal. Place loaf seam side down on prepared pan. With a sharp knife, make several shallow diagonal slashes across top of loaf. Cover and let rise in a warm place until doubled, about 1 hour.
  • Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
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