Swirl Garlic Bread

There’s nothing quite like the aroma of freshly baked garlic bread filling the kitchen! Whenever I want to impress guests (or just treat myself), I make this garlic swirl bread. It’s soft, buttery, and packed with delicious garlic flavor in every bite. If you’ve ever wondered how to make garlic bread that’s both beautiful and incredibly tasty, this is the best garlic bread recipe to try! The swirled layers make it extra special, but don’t worry, it’s still an easy garlic bread recipe that anyone can make.

Reasons why you’ll love this recipe♡

Soft, Fluffy, and Buttery Texture: The combination of buttermilk and yeast creates an incredibly soft and airy bread with a rich buttery finish.

Irresistible Garlic Herb Flavor: Every bite is infused with the perfect balance of garlic and parsley, making it a flavorful treat.

Beautiful & Impressive Swirl Design: The braided and twisted dough creates a stunning visual effect, making this bread very eye-catching.

Ingredients you’ll need for this recipe

Equipment

medium loaf pan

Step by Step Guide

1. In a medium bowl, whisk together the flour, yeast, and salt.

2. Add the buttermilk and 1 tablespoon of butter. Stir with a spatula until a dough forms, then shape it into a small ball. Cover and let it rest in a warm place for about 1 hour.

3. Once the dough has doubled in size, transfer it to a floured surface. Using a rolling pin, roll it out into a 16×10-inch rectangle.

4. Preheat the oven to 350°F (175°C).

5. In a separate bowl, mix the remaining butter with freshly chopped garlic and parsley. Spread this mixture evenly over the dough using a fork or knife. Then, roll the dough into a log.

6. Slice the dough log in half lengthwise and braid the two pieces together. Coil one end like a snake and twist the other end in the opposite direction. Place the shaped dough into a medium loaf pan.

7. Bake for 35 minutes, or until golden brown.

Recipe FAQ

Q: Can I use all-purpose flour instead of self-rising flour?
A: Yes! If using all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt per cup of flour to create a similar effect.

Q: Do I have to use buttermilk?
A: No, buttermilk adds richness and helps with a soft texture. You can substitute it with regular milk mixed with 1 tablespoon of lemon juice or vinegar.

Q: Can I use instant yeast instead of dry yeast?
A: Yes! Instant yeast works just as well and doesn’t need to be activated before adding it to the dough.

Q: How long should I let the dough rise?
A: The dough should double in size, which typically takes about 1 hour in a warm place. If your kitchen is cold, it may take longer.

Q: Can I make this dough ahead of time?
A: Yes! You can let the dough rise in the refrigerator overnight, then roll, shape, and bake the next day.

Q: What if my dough is too sticky?
A: Add a little extra flour, one tablespoon at a time, until it becomes easier to handle. Be careful not to add too much, or the bread will be dense.

Q: Can I add cheese to the filling?
A: Absolutely! Parmesan, mozzarella, or cheddar work great and add extra flavor.

Q: How do I get a more golden crust?
A: Brush the top of the bread with an egg wash (beaten egg with a splash of water) before baking for a shinier, golden-brown crust.

Q: Can I bake this in a different pan?
A: Yes, you can bake it in a round cake pan, bundt pan, or even as individual rolls on a baking sheet.

Q: How do I store leftover garlic bread?
A: Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Q: Can I freeze this bread?
A: Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat in the oven before serving.

Q: How do I reheat this bread?
A: Warm it in a 300°F (150°C) oven for about 10 minutes or in the microwave for 10–15 seconds.

Q: Can I use dried parsley instead of fresh?
A: Yes, but fresh parsley provides a stronger, fresher flavor. If using dried, use about half the amount.