breads & muffins

Herb-Swirl Bread

This was the most perfectly shaped loaf I’ve ever made!


  • 1/2 recipe of master bread dough, prepared through the first rising
  • 2-3 tbsp chopped scallions or chives
  • 3-4 tbsp chopped flat leaf parsley
  • 2 tbsp butter
  • salt

You can add any other herbs you have on hand.


  1. Melt butter on low heat and add parsley and scallions.  Cook on low until greens wilt.  Cool.
  2. Prepare master bread dough through the first rising.  Roll the dough into a rectangle and spoon on the greens.
  3. Roll up into a cylinder, pinch at the ends, and place into an oiled bread pan (seam side down).  Use extra melted butter to brush the top of the loaf.  Cover and let rise in a draft-free place until doubled in volume.
  4. Bake at 400 degrees for 25-30 minutes.  It’s fully cooked if it makes a hollow sound when you knock on it.
  5. Brush with butter and let cool for five minutes before slicing.  (remove it from the pan to cool—otherwise condensation may occur and make your bread soggy at the bottom, maybe)

I served this alongside kale-tarragon soup with white bean salad, but I’m sure it can go alongside almost anything.


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