A perfect way to welcome spring would be to put this flavorful herb bread on your dinner table. If you have any chives coming up now, this would also be a great way to use them. I had frozen some garlic shoots from my first attempt at growing garlic last year so I used some in this recipe. If growing garlic isn’t your thing, you can now buy dried garlic shoots at Penzeys online (one of our local Milwaukee-area businesses)!
My garlic is already poking through the ground and I also see some chives coming up! I’m so excited to see the rest of the garden come to life in the next few weeks, assuming any relatives of Winter Storm Stella stay away.
I had to try this as soon as I saw it on Instagram recently. All you need is all-purpose flour, some instant or quick-rising yeast (although regular yeast will do), butter or olive oil and the dried or fresh herbs and spices of your choice! It was actually fun to make and it looks so pretty when it’s baked. After the dough rises the first time,
you have to roll it out and cut it into circles about 3-4 inches wide.
The butter/oil-herb mixture is then spread on the circles which are
folded in half and placed into a loaf pan and then left to rise again.
My husband and I had to leave the house before I could finish the second rise and bake the bread, so I covered it with plastic wrap and put it in the refrigerator overnight. The next morning, I took it out of the frig to finish rising. The second rise took substantially longer as I was starting with cold dough (probably 2 hours or so) but it worked just fine. So, don’t worry if you don’t have time to finish the whole process in one day. Just cover greased plastic wrap and refrigerate after you have filled the pan with the dough ‘circles’.
Do you know how hard it was not to eat this
bread while I was taking these photos? I absolutely had to eat
the first piece as soon as I was finished 🙂 It is delicious! I served it with some freshly Grilled Rainbow Trout and peas but it would taste wonderful with almost anything.
I used my bread machine for the kneading and first rise in this recipe.
Makes 1 – 2 loafs (10-20 servings), depending on whether you make 1/2 or whole recipe
Half recipe is in parentheses.
1 (1/2) cup milk
1/4 (1/8) cup butter
3 (1-1/2) tablespoons sugar
2 (1) teaspoons salt
2 (1) large eggs
2 (1) teaspoon instant yeast (or active dry yeast)
4 (2) cups all purpose Flour
2 (1) tablespoons potato flour or 1/3 (3-1/2 tablespoons) cup instant potato flakes, optional, for increased moistness
Extra flour as needed *
Filling (Add whatever herbs and spices you like – quantities are adjustable as well)
8 tablespoons (4 tablespoons) butter, softened
1/2 (1/4) teaspoon salt
1 (1/2) teaspoon chopped garlic scapes or chopped chives
1 (1/2) clove garlic, minced
1/2 (1/4) teaspoon minced shallots (I used dried shallots)
1/4 (1/8) teaspoon red pepper flakes
1 (1/2) teaspoon dried basil, crushed
1 (1/2) teaspoon dried oregano, crushed
the milk, butter, sugar, and salt in a small saucepan and stir, over
medium heat, until the butter melts. Allow to cool until lukewarm.
the lukewarm milk mixture into a mixing bowl. Add the eggs, yeast,
flour and the potato flour. Mix together until a shaggy dough is
formed. Knead the dough with your hands or a stand mixer until smooth.
You may use a bread machine set on the dough cycle also, which is what I
used. The dough should form a somewhat sticky ball. *(During warm or
humid climate, you may need to add an extra 1/8 to 1/4 flour to the
Place the dough in a greased container, cover, and let
it rise for about 90 minutes, until it’s puffy though not necessarily
doubled in bulk. (If you are using a bread machine dough cycle this will
rise will occur in the machine).
While the dough is rising, mix together the filling ingredients in a small bowl and set aside.
the dough has risen, divide it in half (if using a whole recipe).
Flatten dough on a lightly floured surface and roll or pat it into a
circle about 12″ wide and 1/4″ thick. With a round cutter, cut 3-1/2″ to
4″ circles. Pat together remaining dough and use to cut or pat into
circles also. You will have about 10-11 circles for one loaf.
the herb filling on half of each circle, then fold the circle in half with filling inside.
Place the folded side down in a lightly greased 8 1/2″ x 4 1/2″ loaf pan
and repeat with the remaining circles. Repeat with second ball of dough
if making a whole recipe.
Cover the pan(s) with plastic wrap
sprayed with nonstick spray on the side touching the dough. Let the
dough rise for about 90 minutes until it has filled the pan about 3/4
full. Preheat the oven to 350°F about 20 minutes before the dough has
Uncover and bake for 25 to 30 minutes until golden brown on top.
Remove the bread from the oven; brush it with additional melted butter,
if desired. Allow to cool for 5 minutes and then turn out of the pan
and serve warm. Leftovers may be kept wrapped and refrigerated for
several days or frozen for a month. Rewarm gently in the oven for 10
Adapted from Butterflake Herb Loaf from King Arthur Flour