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TEST KITCHEN APPROVED

Butter and Herb Loaf

Name: Butter and Herb Loaf
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2 loaves (16 slices each)
Ingredients: 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; FILLING:; 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

TEST KITCHEN APPROVED

12 Reviews

Total Time:Prep: 45 min. + rising Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Lillian Hatcher, Plainfield, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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

TEST KITCHEN APPROVED

Butter and Herb Loaf

12 Reviews Add your review

Yield:2 loaves (16 slices each)

Prep:45 min

Cook:20 min

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Ingredients

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
filling:

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

Text Ingredients

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Directions

1
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, 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 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.
4
Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5
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.