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Butter and Herb Loaf

This is one of my family's favorite bread recipes. They love it with a warm bowl of soup during autumn.— Lillian Hatcher, Plainfield, Illinois
  • Total Time
    Prep: 45 min. + rising Bake: 20 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 4 to 5 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1-1/4 cups 2% milk
  • 1/3 cup butter, cubed
  • 2 large eggs, room temperature
  • 1/2 cup butter, softened
  • 1 garlic clove, minced
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper


  • In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 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 filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9-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.
  • Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 slice: 109 calories, 5g fat (3g saturated fat), 27mg cholesterol, 116mg sodium, 13g carbohydrate (2g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Average Rating:
  • ferndale52
    Dec 27, 2014

    nice taste, very buttery. didn't wrap tight enough so slices were a little loose - be sure to follow instructions.

  • wehamlett
    Dec 5, 2011

    Very nice flavor and texture.

  • twine
    Dec 1, 2011

    Nice combination of herbs. Delicate soft bread.The second rise needed 90 minutes. The house is cool.In my oven the top cooked before the bottom so I quickly placed an empty cookie sheet on the rack above it. However, I believe that quick cook on top made the swirls separate so the bread had a gap. Still, it tasted great. I will definitely make it again, but I will put the cookie sheet above it from the beginning.

  • estherdolly
    Nov 29, 2011

    I made this bread to go with a pot of soup and everyone thought it was excellent. Will definately make it again.

  • pdion963
    Nov 10, 2011

    I love making home made bread, especially in fall and winter. It reminds me of my mom, she always made home made bread growing up on the farm. I don't believe in bread machines. I make my mom's bread recipes, but tried this one and realy like it. Not as good as hers, but it's realy good.

  • mcgallipeau
    Nov 8, 2011

    I made one loaf and one batch of rolls and the rolls were a big hit. I'm definitely going to make it again.

  • qwm
    Nov 7, 2011

    Used the dough hook, and it worked out fine. I added 1/2 cup unsalted suflower seeds to the dough. Great toast!

  • Laura Axford
    Nov 7, 2011

    I used my bread machine on the dough cycle and then followed the recipe from there. Loved the texture of this bread.

  • qwm
    Nov 6, 2011

    Didn't rate this as yet because I haven't tried making it. Is a dough hook used to mix this?

  • rawdot
    Nov 6, 2011

    The whole family loved this bread.