The prettiest Swirled Garlic Herb Bread…that’s so much easier than you might think. This light, doughy, and super soft bread is swirled with herb butter, hinted lightly with garlic, and makes for the most delicious and extra fancy companion to your dinner table. It’s easy, but impressive, and best served warm right out of the oven with just a little smear of butter. You will LOVE this bread. Bonus? This is a great way to use up all the end of summer herbs from the garden.
With Labor Day behind us, I’m ready to slowly start transitioning into the season the brings all the coziest recipes. I know it’s only the 3rd of September, and that the temperatures may still be warm, but autumn is in the air, especially around here. I couldn’t be more excited about this, as I said on Sunday, it’s my favorite season.
We had the nicest Labor Day weekend here in Colorado. Our weather is just perfect right now. I spent most of the long weekend prepping for a photoshoot we have this Saturday. I also planned out content for the coming months (my never-ending list of fall recipes just keeps growing). And I worked on some wedding cake details for my brother’s wedding that’s only one week from this Saturday.
Garlic Herb Dinner Rolls
And I finally got to spend some much needed one on one time with little sister, Asher. Her birthday was Friday, and while we didn’t do anything crazy or exciting I enjoyed getting to spend a couple of hours with her Saturday night. Someone messaged me on Instagram commenting on the fact that Asher seems like such an old soul, so mature for her age, and it’s so true. She’s only eleven but can keep a good conversation with just about any adult. Truly a special little girl.
With September here, my focus has shifted to a bit to cozier recipes. Recipes that are perfect for things like Sunday night dinner with the family, a simple gathering with friends, or tailgating before Sunday’s game (can you believe football starts on Thursday?).
Enter in this swirled garlic herb bread. It’s so pretty and so delicious. It’s going to be perfect for all your upcoming Sunday night family dinners, and gatherings with friends on fall evenings.
Cheesy Garlic Herb Pull Apart Bread Recipe
And the best part…while I mean, aside from the taste…while this bread may look super complicated to make, it’s really fairly simple. If you’re a visual person like me, the pictures within this post are going to be VERY helpful, so study them closely.
First, the dough. I used my go-to base dough recipe for soft breads. It’s kind of a mix between an eggy brioche bread and a more simple dinner roll type bread. It has your basic bread dough ingredients – milk, yeast, a touch of honey, eggs, flour, butter, and salt. Nothing new here, but yet still so good.
The real flavor in this bread is hidden between the layers. Or better yet, between the swirls, and it’s in the form of herb butter with garlic. The classic go-to flavors that I am craving so much of right now…
Italian Herb Bread · Coffee Fit Kitchen
Well, that and the fact our herb garden is so full of end of summer herbs. So full that some of the basil is blossoming and becoming dry. Meaning, I need to use it up fast. So that’s kind of the reason for all the herb-filled recipes as of late. The good news is that I love herbs and I don’t mind using them in literally everything…even my cocktails.
For the butter, I used a mix of basil, thyme, and sage, BUT you all can use whatever herb combination you love most. I’m sure a touch of oregano or maybe some parsley would be great!
And another note…use salted butter and only just the right amount of garlic. The salted butter is key because it adds that special touch that makes everyone go back for a second slice, or two. For the garlic, I like to use 1-2 cloves. You want the flavor, but you don’t want it to overpower the bread, just a subtle hint.
No Knead Herb Bread
I promise, this is not as scary as it looks. If you’ve made cinnamon rolls before you can make and shape this bread.
You’ll start out by rolling the dough up into a log. Then you simply cut the log in half vertically to expose those pretty, herby, buttery layers. Now, twist the two the pieces of dough over each other to create a loose twist. And finally, coil the dough up into a shape that resembles an S. Again, the words make it seem trickier than it really is. Use the photos as your guide, I’m telling you, they will help so much!!
Once you have the bread shaped, let it rise, and then bake. Please, please, please, enjoy this warm, right out of the oven, and preferably with a light smear of butter too.
Rosemary Garlic Pull Apart Bread
What every special dinner from now through December really needs…a side of pretty, swirled, garlic herb bread. I’d recommend serving this alongside one of my favorite September recipes, instant pot broccoli cheddar zucchini soup.
My suggestion? Bake this bread over the weekend for Sunday night dinner, then have fresh bread for snacking all week long. The leftovers are delicious lightly toasted, warmed in the oven, or even served room temp.
If you make this swirled garlic herb bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Ricotta Herb Bread Rolls
To Make Ahead: prepare the bread through step 6. Once the bread is shaped, place it on a parchment lined baking sheet, cover, and place in the fridge for up to 2 days. When ready to bake, remove the bread from the fridge 1 hour prior to baking, then bake as directed.
To Freeze: bake the bread as directed and allow to cool completely. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.
Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature. Tuscan Herb Bread is one of my favorite savory herb bread recipes full of flavor and easy to make. Flavored with parmesan reggiano cheese, fresh basil, thyme, rosemary, and oregano. Two shareable loaves perfect for dipping into olive oil and pairing with your favorite dishes.
Italian Herb Bread
Every time I eat this bread I am transported back to Tuscany. The farms, cobble stone streets, the beautiful language, and oh the amazing food! Window baskets overhanging with herbs or flowers, street markets filled with baked goods and fresh vegetables.
I want you to enjoy the same Tuscan flavors I love so much through a slice of warm bread dipped in olive oil. You don’t have to go to a bakery or a an Italian restaurant to find some. Just make it yourself. This recipe is a great introduction to first time bread bakers. The result is a perfectly balanced loaf to accompany your pasta, salad, or meat dishes.
Baking bread requires time and a little patience. This loaf is gets its tangy flavor by incorporating a slow cold proof with a warm proof period. Proofing or Proving your dough is a technique where dough is allowed to ferment, creating carbon dioxide that makes the dough rise. During this time the yeast is reacting with the starch from the flour. In this case we are allowing time for several proofs before baking.
Herb Bread (no Knead!)
The first proof is for the active dry yeast. When you add warm water to the yeast and sugar, it reacts and creates a frothy film. This means the yeast is alive and ready to work with the starch. Careful not to add hot water it will kill the yeast.
The second and third proves are for the dough itself. Once the dough has been made, kneaded and placed in an air tight container, it is left to rise. I place my dough in a draft free warm location where the temperature will aid in helping the dough to double in size.
After the first rise, I place the covered bowl in the refrigerator for 4 days for a slow cold proof. The dough will rise and fall while its in the fridge and that’s totally normal. By allowing the dough to ferment for several days it will create more flavor from the herbs and cheese, plus take on a tangy not like that of sourdough.
Subway Bread Recipe (italian Herb And Cheese Copycat) (italian Herb And Cheese)
If you want to skip this step, simply divide the dough, shape into two loaves and proceed with final rise before baking.
When its baking day, remove the dough from the fridge and slowly press down a fist into the dough to remove air. Weigh and divide the dough in half. Shape
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