Looking for the perfect grilled cheese bread? Or just a delicious loaf to devour for any occasion? Because this Savory 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. (I hope to share that recipe soon too!) 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, Brady Street Cheese Sprinkle, and an Italian spice mix. The result? One heavenly soft, buttery, flavorful loaf of bread!
I can hardly wait to keep modifying this recipe! Next time, I plan to swap out olive oil for melted butter and maybe add some shredded cheese to the filling! If you have any other ideas of ways to make this bread, let me know in the comments below!
Savory Herb Swirl Bread
- 2 tsp active dry yeast
- 1 cup Organic Valley skim milk warm
- ⅓ cup water warm
- 1 Tbsp raw sugar
- 1 tsp salt
- ¼ cup melted butter
- 3 cup all purpose flour
- ½ cup whole wheat flour
- 6 Tbsp melted butter
- ¼ tsp garlic powder
- ½ tsp Penzeys Brady Street Cheese Sprinkle
- ¼ tsp Italian seasoning
- In a large bowl, mix the yeast with the warm milk, water, and sugar. Let stand for 5-10 minutes until the mixture gets 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 it by hand on a well floured surface.)
- Turn the dough out onto a well floured surface (if you haven't already) and cover with a kitchen towel. Let rise for 1 ½ to 2 hours. A warm location is ideal.
- For the filling, use a small bowl to combine the melted butter, garlic powder, cheese sprinkle, and Italian spices.
- Roll out the dough into a 9 x 15 inch rectangle. Brush the butter and herb mixture over the dough. Roll up the dough the dough, starting with the short end and tuck the ends under. Place the loaf, seam side down, into a loaf pan lined with parchment paper.
- Cover the dough with a towel and let rise for another hour. Meanwhile, preheat the oven to 350°F.
- When the dough has risen, bake for about 40 minutes. The bread should be golden-brown and sound hollow if tapped. Remove from pan and transfer to cooling rack before serving.