Italian Herb and Parmesan Swirl Bread

This is a soft bread made into a swirled shape for a pretty presentation. It's a very easy and fun way to do more with your baking. The seasonings and fillings can be adjusted to your liking, too. Your imagination is your only limit!

Prepare: 30

Bake: 25

Rest Time: 3 30

Total Time: 4 25

Servings: 12 people

Ingredients

For the Dough

3 ⅔ cups (550g) flour
1 cup (240mL) milk
2 large (100g) eggs
¼ cup (56g) butter or margarine
¼ cup (50g) sugar
2 tsp (7g) yeast
1 tsp (5g) salt

For the Filling

¼ cup (56g) softened butter or margarine
¼ cup (43g) grated Parmesan cheese
1 tbs (14g) minced garlic
4 tsp (7g) Italian seasoning blend
½ tsp (2g) onion powder
¼ tsp (1g) garlic powder

Instructions

For the Dough

Heat milk and butter until butter melts and temperature is no higher than 100F (38C.) Add yeast and stir well. Let sit 5 - 10 minutes or until bubbles begin to form.
Add eggs, flour, salt and sugar into a bowl with the heated milk mixture. Stir until shaggy dough forms. Turn dough out onto a clean work surface.
Knead 8-10 minutes or until the dough is smooth and is easily stretched without tearing.
Cover and let rest for 1 - 2 hours or until double in size. (90 minutes is average time.)
Turn dough out onto a clean surface and roll into a 15x20" (38×50cm) rectangle. Pick up edges of dough as you roll to allow it to shrink back and relax the glutens.

For the Filling

In a small bowl, stir together garlic, onion powder and butter. Spread butter evenly over the dough.
Sprinkle the Italian seasoning on top of the butter. This is not mixed with the butter as it makes it tends to make harder to spread.
Spread out the Parmesan evenly on top of the seasoned butter. Gently press the mixture into the top of the dough with your hand or roll over with the rolling pin. This helps the filling stay in place while rolling.
Starting from the 20" (25cm) side, cut 10 strips 2" (5cm) wide. Roll one 2" strip into a log starting at narrow end. Pick up and place on top next strip of dough and roll. Continue rolling until there is no more dough left.
Line an 11x17" (28x43cm) pan with parchment paper. If you don't have parchment, grease with non-stick spray. Do not use non-stick spray on pans that are already non stick. Sprinkle generously with flour, semolina or cornmeal instead.
Place roll in center of the pan.
Cover and allow to rest 60-90 minutes or until about double in size.
When there is 15 minutes left in the rise, preheat oven to 350F (180C.)
Bake 35 – 45 minutes or until rolls are golden brown. Center of bread should read 190F (88C.)

Notes

Temperature above 120F(49C) begins to damage yeast and after 138F(59C,) it will die. If you get the liquid too hot (if it feels much warmer than your skin,) cool it several minutes before adding the yeast. Failure to do so may prevent dough from rising.

If desired, after shaping you can cover and refrigerate overnight. Bring to room temperature 1/2 hour before baking.

If you do not have access to Italian seasoning, it is a mixture of oregano, marjoram, thyme, basil, rosemary, sage. Try using a combination of any of these in equal amounts.

If you do not have fresh garlic, you can use minced garlic in a jar or substitute for a total of 1/2 tsp dried garlic powder.

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

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