This soft butter and herbs bread braid is filled with herbs and butter with a garlic crust. A great twist to traditional bread.

Soft bread braid with butter and herbs and a garlic crust. So good.

I absolutely love bread! I mean, it’s pretty bad and serious kind of love. It can be simple white Russian bread, or bread machine bread (which we bake on a weekly basis) or even country bread. I seem to need bread with just about everything I eat. Though I promise it’s gotten a little better, we still have a lot of work to do (wink, wink). This bread I am sharing with you today is so unique in comparison to regular bread recipes though. It’s so so soft and buttery with a hint of your favorite herbs and a garlic crust. Nothing not to love about it, right? Don’t these pictures just make you want to grab a slice and enjoy it. Ha! What until you actually bake the bread and try it. I love serving this bread with dinners like the baked rice pilaf and fresh spring salad. Or a casserole or an easy one pan spaghetti meal.

*You can use any herbs you like, dill with cilantro, or dill with parsley or even all three. Whatever you have on hand. If you want to try this bread but don’t like herbs, leave them out completely! You can still sprinkle the garlic powder over top of bread or even add something like sesame seed for a milder taste instead of the garlic. Still add the butter however, it’s pretty fantastic.

** You can either prepare the dough by hand or with a dough hook on a Kitchen Aid mixer.

Soft bread braid with butter and herbs and a garlic crust. So good.

Ingredients:

3 1/3 cups flour

2/3 cup water

1/3 cup milk

2 Tbsp butter, cubed

2 tsp salt

2 tsp yeast

1 ½ Tbsp sugar

1 egg

6 Tbsp butter, room temp

2 Tbsp favorite herbs*, chopped finely

½ tsp garlic powder

Directions:

Sift flour into a large bowl. In the center of the flour make an opening (pushing flour to the sides).

In a saucepan, combine the water and milk and 2 Tbsp butter, heat until very warm. Pour into the center of flour.

Add salt to water, lightly stir. Sprinkle yeast over water and sprinkle sugar over yeast. Let the yeast active and become foamy (3-5 minutes).

In a small bowl, whisk egg. Once yeast is foamy, add egg to the water and whisk until egg is incorporated. With your hand, slowly start adding flour to the water as you continue mixing. Mix until dough is lumpy. Transfer dough onto surface. Knead 4-6 minutes until dough is smooth and flour is well combined. (Dough should not be sticky.)**

Lightly grease bowl with cooking spray. Place dough into bowl. Cover bowl with plastic wrap and a kitchen towel to keep dough warm. Let the dough rise 1 hour, until it doubles in size.

Combine ingredients for dough.

Gently, divide dough into three parts. Roll out each part into about 3” x 12” sizes. It’s easiest to roll out by starting with both hands in the middle of rope, then pull to sides as you roll. Repeat until all parts are the same in size and generously spread butter. Add some herbs and roll tightly. Repeat other two parts.

Add butter and herbs to rolled our bread and roll up.

Braid ropes, pinches and tucking ends under braid. Once braided, stretch the middle out gently. Brush top of braid with butter and cover loosely with plastic wrap (I like to lightly spray the plastic wrap with cooking spray so it doesn’t stick to the dough as it’s removed.) Let the braid rise another 30-45 minutes, braid will almost double in size. Sprinkle garlic powder over top of braid.

Braid bread.

Cover top of bread with butter.

Preheat oven to 375°F.

Bake braid 25-30 minutes, until golden brown. Once bread lightly cools, brush with remaining butter. Cool bread completely before slicing. Enjoy. You can add any remaining herbs on top of braid for extra appeal, optional.

Soft bread braid with butter and herbs and a garlic crust. So good.

Soft bread braid with butter and herbs and a garlic crust. So good.
Print
Butter and Herbs Bread Braid
Prep Time
1 hr 40 mins
Cook Time
25 mins
Total Time
2 hrs 5 mins
 

Homemade recipe for soft buttery bread with herbs and a garlic crust. 

Servings: 1 bread braid
Ingredients
  • 3 1/3 cups flour
  • 2/3 cup water
  • 1/3 cup milk
  • 2 Tbsp butter cubed
  • 2 tsp salt
  • 2 tsp yeast
  • 1 ½ Tbsp sugar
  • 1 egg
  • 6 Tbsp butter room temp
  • 2 Tbsp favorite herbs* chopped finely
  • ½ tsp garlic powder
Instructions
  1. Sift flour into a large bowl. In the center of the flour make an opening (pushing flour to the sides).
  2. In a saucepan, combine the water and milk and 2 Tbsp butter, heat until very warm. Pour into the center of flour.
  3. Add salt to water, lightly stir. Sprinkle yeast over water and sprinkle sugar over yeast. Let the yeast active and become foamy (3-5 minutes).
  4. In a small bowl, whisk egg. Once yeast is foamy, add egg to the water and whisk until egg is incorporated. With your hand, slowly start adding flour to the water as you continue mixing. Mix until dough is lumpy. Transfer dough onto surface. Knead 4-6 minutes until dough is smooth and flour is well combined. (Dough should not be sticky.)**
  5. Lightly grease bowl with cooking spray. Place dough into bowl. Cover bowl with plastic wrap and a kitchen towel to keep dough warm. Let the dough rise 1 hour, until it doubles in size.
  6. Gently, divide dough into three parts. Roll out each part into about 3” x 12” sizes. It’s easiest to roll out by starting with both hands in the middle of rope, then pull to sides as you roll. Repeat until all parts are the same in size and generously spread butter. Add some herbs and roll tightly. Repeat other two parts.
  7. Braid ropes, pinches and tucking ends under braid. Once braided, stretch the middle out gently. Brush top of braid with butter and cover loosely with plastic wrap (I like to lightly spray the plastic wrap with cooking spray so it doesn’t stick to the dough as it’s removed.) Let the braid rise another 30-45 minutes, braid will almost double in size. Sprinkle garlic powder over top of braid.
  8. Preheat oven to 375°F.
  9. Bake braid 25-30 minutes, until golden brown. Once bread lightly cools, brush with remaining butter. Cool bread completely before slicing. Enjoy. You can add any remaining herbs on top of braid for extra appeal, optional.
Soft bread braid with butter and herbs and a garlic crust. So good.

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