Ingredients
3/4 cup warm whole milk
2 1/4 teaspoons instant yeast
2 tablespoons honey
3 large eggs
3 1/2-4 cups all-purpose flour, plus more for rolling 1 teaspoon kosher salt
6 tablespoons salted butter, at room temperature, plus more more serving 1-2 cloves garlic, grated or finely chopped
1/4 cup freshly grated parmesan cheese
1/2 cup fresh basil, finely chopped
2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh sage
Instructions
1. In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons room temperature butter and mix until combined, about 2-3 minutes more. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is soft and smooth to the touch.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Meanwhile, combine the remaining 4 tablespoons butter, garlic, parmesan, basil, sage, and thyme in a small bowl.
4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12x18 inches. Spread the garlic butter evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
5. Using a sharp knife, cut the log of the dough in half lengthwise, leaving a small portion at one end intact. Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
6. Coil half the rope up like a snake, stopping when you reach halfway. Then coil, the second half of the rope in the opposite direction. Carefully transfer to a parchment-lined baking sheet. Cover and let rise in a warm place for 45 minutes.
7. Preheat the oven to 350 degrees Fahrenheit. Transfer the bread to the oven and bake 30-35 minutes, until the top is golden brown and the bread is cooked through. Brush the top of the loaf with butter. Slice and serve warm...with additional butter.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Meanwhile, combine the remaining 4 tablespoons butter, garlic, parmesan, basil, sage, and thyme in a small bowl.
4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12x18 inches. Spread the garlic butter evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
5. Using a sharp knife, cut the log of the dough in half lengthwise, leaving a small portion at one end intact. Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
6. Coil half the rope up like a snake, stopping when you reach halfway. Then coil, the second half of the rope in the opposite direction. Carefully transfer to a parchment-lined baking sheet. Cover and let rise in a warm place for 45 minutes.
7. Preheat the oven to 350 degrees Fahrenheit. Transfer the bread to the oven and bake 30-35 minutes, until the top is golden brown and the bread is cooked through. Brush the top of the loaf with butter. Slice and serve warm...with additional butter.
Recipe courtesy of the Indiana State Fair. Credit to Abby Jackson, 4-Her from Delaware County.