Garlic Swirl Bread

Light, soft, and oh so good, this garlic swirl bread is beautiful and packed full of flavor. It can be used in many different ways and is made with simple ingredients.

Easy Swirl Garlic Bread

I’ve always found swirl breads to be a little intimidating. They just look so professional and not something I could imagine being able to get right.

They’re a lot easier to put together than I thought and now I find myself making them more and more.

We love garlic bread in this house. Anything garlic actually, but garlic bread and a good swirl bread with garlic and parsley are two favorites.

Why you’ll love this Garlic Swirl Bread Recipe

• It’s looks impressive and like something you’d find at an upscale bakery. The swirl creates this amazing look with the bread and when you cut into it, the beauty shines.
• It’s super easy to make. There’s no need to be intimidated with this bread. It is actually pretty simple to make.
• The flavors are amazing. It has just the right amount of garlic flavor to it.

Ingredients 

• self-rising flour
• buttermilk
• active dry yeast
• garlic & butter
• parsley & salt

How To Make Parsley and Garlic Swirl Bread

Remember, don’t let this swirl bread intimidate you! It’s super easy to make and if I can get the swirl down right, so can you!

In a medium sized bowl mix the flour, yeast, and salt together.

Add in the buttermilk and 1 tablespoon of butter. Mix well. I find using a spatula works best. You’ll mix until you are able to form a small ball.

Place the dough in a bowl and cover it with a damp towel. Put it aside somewhere warm for about 1 hour. This will allow the yeast to activate and rise.

When the dough doubled its size transfer it on a flat surface, sprinkle it with a flour and using a rolling pin roll dough into a 16-10-inch rectangle. It doesn’t have to be perfect, just try to roll it out in a rectangle form.

In a separate bowl combine the remaining butter, chopped garlic, and parsley. Evenly spread the butter herb mixture on top of the rolled out dough.

Roll the dough into a log and cut the log in half. To start the braid, wrap one end of the bread over the other.

Twist the two the pieces of dough over each other to create a loose braid. Then you will coil the dough into a shape that looks like an S. My kids like to call it a coiled snake.

Transfer the bread to a large loaf pan or cookie sheet and bake. Let the bread slightly cool and then you can slice. It’s best served warm.

Tips & Notes

• You don’t want the braid to be too loose. A looser braid will cause the bread to fall apart while cooking.
• Cooking times may vary based on your location or stove. Be sure to check the bread when it gets closer to 30 minutes.
• If the dough is super sticky after mixing, you can add more flour. I would start with 1/4 cup, mix, and add as needed.

Substitutions & Variations

• You can make a larger bread loaf by not coiling it in the last step. Instead, you can leave it braided, pinch the ends, and bake it that way on a cookie sheet. I’ve never done it this way, but it will probably change the cooking time.

Serving Ideas

• Enjoy it with your favorite pasta.
• Spread some butter on it and enjoy it as a snack.