Swirled Garlic Herb Bread

Get ready for the most impressive (yet surprisingly doable) bread you’ll ever make! This swirled garlic herb bread looks like it came straight from an artisanal bakery, but I promise you can create this showstopper right in your own kitchen.

Imagine layers of soft, pillowy bread swirled with a heavenly combination of fresh herbs, melted butter, and perfectly roasted garlic. Each slice reveals a mesmerizing spiral pattern that’s guaranteed to make everyone ask, “How did you do that?”

Ingredients

For the Dough:

• 3/4 cup warm whole milk (110-115°F)
• 2 1/4 teaspoons instant yeast
• 2 tablespoons honey
• 3 large eggs
• 3 1/2 – 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons salted butter, room temperature

For the Herb Filling:

• 4 tablespoons salted butter, room temperature
• 1-2 cloves garlic, grated
• 1/4 cup freshly grated parmesan
• 1/2 cup fresh basil, finely chopped
• 2 tablespoons fresh thyme
• 1 tablespoon fresh sage

Steps

1. In the bowl of a stand mixer, combine 3/4 cup warm milk (110-115°F), yeast, honey, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix on medium-low speed for 4-5 minutes until flour is incorporated. Add 2 tablespoons butter and mix 2-3 minutes more. The dough should pull away from sides – if too sticky, add remaining flour 1 tablespoon at a time.
2. Cover bowl with plastic wrap and let rise in a warm spot (around 75°F) for 1 hour or until doubled. The dough should spring back slowly when poked.
3. While dough rises, make the filling. Mix 4 tablespoons softened butter with garlic, parmesan, and herbs until well combined. Let flavors meld at room temperature.
4. On a lightly floured surface, roll dough into a 12×18 inch rectangle about 1/4 inch thick. Spread herb butter evenly, leaving 1/2 inch border. Roll tightly from long edge, pinching seam to seal.
5. Using a sharp knife, cut log lengthwise, leaving 1 inch intact at one end. Twist cut halves around each other, keeping cut sides up to expose layers.
6. Form a spiral by coiling half the rope clockwise, then the other half counterclockwise. Transfer to parchment-lined pan. Cover loosely and rise 45 minutes until puffy.
7. Preheat oven to 350°F (175°C). Bake 30-35 minutes until deep golden brown and internal temperature reaches 190°F (88°C). Brush hot bread with melted butter. Cool 15 minutes before slicing.

Smart Swaps

• Use 1 cup whole wheat flour + 2 1/2 cups all-purpose for extra nutrition
• Replace herbs with 2 tablespoons Italian seasoning if fresh aren’t available
• Try 1/2 cup grated Romano or Asiago instead of parmesan

Make It Diabetes-Friendly

• Use 2 tablespoons monk fruit sweetener instead of honey (reduces carbs by 34g)
• Substitute 2 cups almond flour + 1 1/2 cups whole wheat flour (net carbs: 14g per slice)
• Add 2 tablespoons ground flax for extra fiber and slower carb absorption

Pro Tips

• Let ingredients come to room temperature for best dough development
• Don’t rush the rises – cold dough won’t shape properly
• Use dental floss instead of a knife for cleaner cuts
• Brush with egg wash before baking for extra shine