Herbed Swirl Bread

Name: Herbed Swirl Bread
Ingredients: 3 packages (1/4 ounce each) active dry yeast; 2-1/2 cups warm water (110° to 115°), divided; 1 teaspoon sugar; 3-1/4 cups whole wheat flour; 1 tablespoon salt; 2-3/4 to 3-1/2 cups bread flour; 6 green onions, finely chopped; 1 cup minced fresh parsley; 2 tablespoons minced fresh rosemary; 1 tablespoon each minced fresh basil and oregano; 1 teaspoon minced fresh thyme; 1/4 teaspoon pepper; 2 tablespoons butter; 1 garlic clove, minced; 1 egg, beaten

15 ingredients

5 steps

Ingredients

3 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°), divided
1 teaspoon sugar
3-1/4 cups whole wheat flour
1 tablespoon salt
2-3/4 to 3-1/2 cups bread flour
6 green onions, finely chopped
1 cup minced fresh parsley
2 tablespoons minced fresh rosemary
1 tablespoon each minced fresh basil and oregano
1 teaspoon minced fresh thyme
1/4 teaspoon pepper
2 tablespoons butter
1 garlic clove, minced
1 egg, beaten

Directions

1

In a large bowl, dissolve yeast in 3/4 cup warm water. Add sugar; let stand for 5 minutes. Add the whole wheat flour, salt and remaining water; beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky).
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3

In a nonstick skillet, saute the onions, herbs and pepper in butter until tender. Add garlic; cook 1 minute longer. Set aside.
4

Punch dough down and turn onto a floured surface; divide in half. Roll each piece into a 14x9-in. rectangle. Brush with some of the egg; refrigerate rest of egg. Spread herb mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in two 9x5-in. loaf pans coated with cooking spray. Cover; let rise until doubled, about 45 minutes.
5

Brush with reserved egg. Bake at 375° for 40-50 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks.