Buttery Herb Bread Loaves Recipes

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BUTTER AND HERB LOAF



Butter and Herb Loaf image

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

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

HERB LOAF



Herb Loaf image

"This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs," says Nancy Zimmerman of Cape May Court House, New Jersey.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons sugar
2 tablespoons butter, melted
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
2-1/2 to 3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 2g protein.

SWEET AND BUTTERY LOAF



Sweet and Buttery Loaf image

This buttery vanilla-scented bread loaf makes an excellent addition to any brunch-or turn it into French toast for double the luxury.

Provided by Donna Hay

Categories     HarperCollins     Bread     Butter     Vanilla     Bake

Yield 8 servings

Number Of Ingredients 9

1 teaspoon dry yeast
1/4 cup (60ml) warm water
2 2/3 cups (400g) plain (all-purpose) flour, plus more for dusting
175g (about 12 1/3 tablespoons) unsalted butter, chopped; plus 25g (about 1 3/4 tablespoons), melted; and more to serve
1/3 cup (75g) caster (superfine) sugar
2 egg yolks
1/2 cup (125ml) buttermilk
1 teaspoon vanilla extract
1/2 teaspoon table salt

Steps:

  • Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
  • Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
  • Increase the speed to medium and beat for 8 minutes or until pale and creamy.
  • Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
  • Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
  • Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.
  • Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
  • Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2-3 hours or until the dough has doubled in size.
  • Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1-2 hours or until doubled in size.
  • Preheat oven to 180°C (350°F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30-35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.

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