Swirled Herb Bread

Name: Swirled Herb Bread
Ingredients: 5 to 6 cups all-purpose flour; 2 packages (1/4 ounce each) active dry yeast; 1-1/2 teaspoons salt; 1 teaspoon sugar; 1 cup 2% milk; 3/4 cup water; 1/2 cup butter, cubed; 1/2 cup butter, softened; 2 teaspoons dried basil; 2 teaspoons dill weed; 1 teaspoon dried minced onion; 1 teaspoon garlic powder

12 ingredients

5 steps

Ingredients

5 to 6 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1 teaspoon sugar
1 cup 2% milk
3/4 cup water
1/2 cup butter, cubed
1/2 cup butter, softened
2 teaspoons dried basil
2 teaspoons dill weed
1 teaspoon dried minced onion
1 teaspoon garlic powder

Directions

1

In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining 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 greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside.
3

Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 12x8-in. rectangle. Spread filling over each 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.
4

Place seam side down in two greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5

Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks.