Garlic Swirl Bread

by Melissa on March 17, 2008

Yay! I made bread! I really wanted to make some sort of homemade bread to go with my Zuppa Toscana soup, so I turned to Amber’s Blog knowing she has several bread recipes. I wasn’t quite ready to try a bread recipe that would take all day to make so I went with this one for garlic swirl bread. I took Amber’s hints for the garlic swirl and added some minced roasted garlic instead of raw garlic. This bread came out great, a nice thick, golden brown crust on the outside and soft, fluffy bread on the inside.


Garlic Swirl Bread

  • Dough Ingredients:
  • 3 1/4 cups bread flour, divided
  • 1 T sugar
  • 1 pkg (2 1/4 tsp) active dry or quick-rise yeast
  • 1/2 tsp salt
  • 1 cup very warm water (115-125 degrees F)
  • 2 T butter or margarine, softened or melted
  • Swirl Ingredients:
  • 4 T butter, softened
  • 1 T garlic, minced (I used 1 1/2 teaspoons of TJ’s minced roasted garlic and 1/2 teaspoon garlic powder)
  • 2 tsp parsley
  • 1/2 tsp oregano
  • 1/4 cup Parmesan cheese

In a large bowl or the bowl of a heavy duty mixer combine 2 cups bread flour, sugar, yeast and salt. Add in water and butter/margarine and mix by hand or on low speed for 1 minute. Add in remaining flour 1/4 cup at a time until the dough is moist but not sticky.

Knead dough for about 10 minutes by hand or with the dough hook on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over to coat with oil. Cover the bowl loosely with plastic wrap and let rise in a warm place (75-85F) until doubled in bulk, 40 to 45 minutes.

Grease a 9×5-inch loaf pan. Punch down the dough and place onto lightly floured work surface. Roll the dough into a large rectangular no more than 9″ wide. Combine butter, garlic, parsley and oregano and spread evenly over top of dough, leaving 1/2″ at end to help seal loaf. Sprinkle Parmesan cheese over top of butter mixture. Tightly roll dough up into cylinder shape, pinching and tucking ends to form a tight seal and pinching seam to seal. Place seem side down into prepared pan. Oil the surface of the loaf and cover loosely with a clean cloth. Let rise in a warm place until doubled in bulk, 20 to 45 minutes. (If desired you can top the loaf with Parmesan cheese)

Preheat the oven to 450. Bake the loaf for 10 minutes. Reduce the heat to 350 and bake about 30 minutes more. Bake until the crust is golden brown and the bottom sounds hollow when tapped. Remove the loaf from the pan to a rack and let cool completely before slicing. I did not let mine cool completely, I couldn’t resist cutting in to it and I *think* that is why my swirl sort of “separated.”

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{ 2 comments… read them below or add one }

Ally March 17, 2008 at 8:14 pm

Wow! That looks amazing! I have to try this recipe!


Amber March 18, 2008 at 7:55 am

Your bread turned out wonderful, great job.


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