Savoury Herb Swirl Bread
Looking for the perfect grilled cheese bread? Or just a delicious loaf to devour for any occasion? Because this Savoury Herb Swirl Bread is a great solution! It’s light and fluffy and swirled with butter and herbs. Plus it’s very versatile and could easily be turned into a delicious, sweet cinnamon raisin bread for French toast. Or leave it plain to have a simple sandwich loaf. But no matter how you slice it, this is by far my new favorite bread recipe!
As I alluded to above, this recipe actually started as a cinnamon swirl bread. Last night, Daniel and I were talking about what we’d have for dinner today and I said I was planning to make tomato soup with grilled cheese sandwiches. But of course those sandwiches were not about to include store bought bread. We decided we would want a soft bread, versus something like Artisan Bread that has a thick, chewy crust. (Don’t get me wrong, I love some good hearty bread–it’s just not the best application for grilled cheeses). Thinking through my bread recipe repertoire, the softest loaf I have is the cinnamon swirl. So I omitted the raisins and instead of a cinnamon sugar filling, I used garlic powder, Parmesan Cheese, and an Italian Herb Blend from The Spice House. The result? One heavenly soft, buttery, flavorful loaf of bread!
How to Make Savoury Herb Swirl Bread
In a large bowl, mix the yeast, warm milk, warm water, and honey. Let stand for five to ten minutes to proof. It will be frothy when ready. Then add the butter and salt and whisk until combined.
Slowly add the flours and stir to combine. Then, using the dough hook on a stand mixer, knead for seven to ten minutes on medium-low speed. If you don’t have a stand mixer, this step could be done by hand on a well floured surface. It will just take a few extra minutes.
When the dough is kneaded, turn it out onto a lightly floured surface and cover with a damp kitchen towel. Let rise for one and a half to two hours in a warm location. If your oven has a proof function, this is a great time to use it.
Meanwhile, use a small bowl to combine the remaining melted butter with the garlic powder, parmesan, and Italian herbs. Roll out the dough into a 9×15 rectangle and brush the butter mixture over the dough, leaving about an inch margin around the edges. Starting with the short end, roll up the dough and tuck the ends under. Place the loaf seam side down in a loaf pan lined with parchment paper. Cover the dough with a towel and let rise for another hour. Towards the end of the hour, preheat the oven to 350°F.
When the dough has risen, bake for about 40 minutes. The bread should be golden-brown and should sound hollow when tapped. Remove from pan and transfer to a cooling rack. Be sure it is completely cool before slicing to prevent it from drying out.
I hope you enjoy this Savoury Herb Swirl Bread! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!
Savoury Herb Swirl Bread
Ingredients
Bread
- 2 tsp active dry yeast
- 1 cup Organic Valley whole milk warm
- ⅓ cup water warm
- 1 Tbsp raw honey
- ½ tsp Celtic sea salt
- ¼ cup Irish butter melted
- 3 cups bolted bread flour
- ½ cup whole wheat bread flour
Filling
- 6 Tbsp melted butter
- ¼ cup Parmesan cheese freshly grated¼
- ¼ tsp garlic powder
- ¼ tsp Spice House Italian Herb Blend
Instructions
- In a large bowl, mix the yeast, warm milk, warm water, and honey. Let stand for 5-10 minutes until frothy.
- Add the butter and salt and whisk until combined.
- Slowly add the flours and stir to combine. Then, using the dough hook on a stand mixer, knead for 7-10 minutes. (You could also do this by hand on a well floured surface, but it may take a few more minutes.)
- Turn the dough out onto a well floured surface and cover with a damp kitchen towel. Let rise for 1½ to 2 hours in a warm location.
- Meanwhile, use a small bowl to combine the remaining melted butter with the garlic powder, parmesan, and Italian herbs.
- Roll out the dough into a 9×15 rectangle and brush the butter mixture over the dough, leaving about an inch margin around the edges
- Starting with the short end, roll up the dough and tuck the ends under. Place the loaf seam side down in a loaf pan lined with parchment paper.
- Cover the dough with a towel and let rise for another hour. Towards the end of the hour, preheat the oven to 350°F.
- When the dough has risen, bake for about 40 minutes. The bread should be golden-brown and should sound hollow when tapped.
- Remove from pan and transfer to a cooling rack. Be sure it is completely cool before slicing to prevent it from drying out.
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