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 spice mix. The result? One heavenly soft, buttery, flavorful loaf of bread!
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
- 2 tsp active dry yeast
- 1 cup Organic Valley whole milk warm
- ⅓ cup water warm
- 1 Tbsp raw honey
- 1 tsp salt
- ¼ cup Irish butter melted
- 3 cup bread flour all purpose or bolted
- ½ cup whole wheat bread flour
- 6 Tbsp melted butter
- ¼ tsp garlic powder
- ½ cup Parmesan cheese freshly grated
- ¼ tsp Italian seasoning
- In a large bowl, mix the yeast with the warm milk, water, and honey. 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, 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 cool before slicing.