Ingredients Jump to Instructions ↓

  1. 4 to 5 cups all-purpose flour

  2. 1 package (1/4 ounce) active dry yeast

  3. 1/4 cup sugar

  4. 1 teaspoon salt

  5. 1-1/4 cups 2% milk

  6. 1/3 cup butter, cubed

  7. 2 eggs


  9. 1/2 cup butter, softened

  10. 1 garlic clove, minced

  11. 1/2 teaspoon dried minced onion

  12. 1/2 teaspoon dried basil

  13. 1/2 teaspoon caraway seeds

  14. 1/4 teaspoon dried oregano

  15. 1/8 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Buttery Herb Loaves Recipe photo by Taste of Home 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.

  2. 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.

  3. 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 15-in. x 9-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 9-in. x 5-in. loaf pans.

  5. Cover and let rise in a warm place until doubled, about 30 minutes.

  6. 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. Yield: 2 loaves (16 slices each).


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