Garlic Herb Bread
Warm, fragrant garlic herb bread has soft pull-apart layers with fresh garlic, parsley, and melted butter.
Servings: 8 servings
Calories: 238
Ingredients
- 2 cups self rising flour *
- 1 Tablespoon active dry yeast
- 1½ teaspoons salt
- 1 cup buttermilk
- ½ cup butter divided
- 6 Tablespoons chopped fresh parsley or 2 Tablespoons dry parsley
- 3 cloves garlic chopped (or minced)
Instructions
- In a medium bowl, mix together flour, yeast, and salt.
- Add buttermilk and 1 Tablespoon of butter. Using a spatula, mix until a small ball of dough forms. Cover and allow to rise in a warm location for one hour, or until doubled in size.
- Preheat oven to 350˚F.
- Lightly sprinkle a flat surface with flour and place dough on top. Lightly sprinkle dough with flour. Using a rolling pin, roll dough into a 10x16 inch rectangle.
- In a small bowl, combine remaining butter, parsley, and garlic. Using fork, knife, or offset spatula, spread garlic butter evenly onto the dough rectangle.
- From the longer end, roll dough into a log.
- Cut dough in half lengthwise. Twist the two halves together into a braid. Coil the braid, twisting each end in the opposite direction and tuck the ends to form a small loaf shape (per the photo).
- Gently place the shaped dough into a 9x5 loaf pan.
- Bake for 35 minutes or until bread reaches an internal temperature of 190˚F.
- Allow to rest for about 5 minutes then remove from the pan and place onto a cooling rack. Best served warm with butter.
Notes
*You can replace self-rising flour with this DIY version:
-
1 cup of all-purpose flour
-
1½ teaspoons baking powder
-
¼ teaspoon salt
Nutrition
Calories: 238 | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 562mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 657IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg