Herb Swirl Bread Recipe
- 3 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons vegetable oil
- HERB FILLING:
- 1/4 cup butter (no substitutes), softened
- 1/3 cup minced fresh parsley
- 1 tablespoon minced chives
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- Cornmeal
- In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat until well blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a small bowl, combine the butter, parsley, chives, garlic powder and seasoned salt. Punch dough down. ; turn onto a lightly floured surface. Roll into a 15-in. x 12-in. rectangle. Spread filling to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Grease a baking sheet and sprinkle with cornmeal. Place loaf seam side down on prepared pan.
- With a sharp knife, make several shallow diagonal slashes across top of loaf. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack.
