Twisted Homemade Garlic Bread
This homemade garlic bread is eye-catching and delicious! With garlic butter swirled throughout, it’s a stunning centerpiece for your table!
Homemade Garlic Bread With a Literal Twist
Whoever said garlic bread was basic clearly never met this homemade garlic bread. This isn’t just any loaf—it’s a masterpiece of buttery, garlicky, carb-loaded perfection.
Let’s be real for a second: making garlic bread can be kind of a pain. First, you have to bake the bread. Then, you have to wait (impatiently) for it to cool so you can slice it without turning it into a squished disaster. And speaking of slicing—getting those pieces thin enough for the perfect garlic-to-bread ratio? Mission impossible. Plus, there are always those rogue crumbs flying everywhere like they have somewhere better to be. Then, after all that, you have to bake it again.
But then, inspiration struck. I had just whipped up a batch of Apple Cinnamon Rolls (yes, I multitask in the kitchen like a champ), and I thought—why not treat homemade garlic bread the same way? Roll it up like cinnamon roll dough, bake it, and voilà—every single bite gets its fair share of garlic herb butter. But why stop there? I saw someone tying their dough into knots, so I took it one step further and gave mine a little twist before baking. The result? The most stunning, golden, buttery loaf of garlic bread to ever grace my oven.
And let me tell you—this homemade garlic bread steals the spotlight every time. My family talks more about this bread than the actual dinner, which is saying something because I like to think I’m a pretty solid cook (most of the time… I mean, nobody’s perfect, and my kitchen experiments have had their fair share of oops moments).
But this bread? No oops. Just pure, garlicky bliss.
This bread pairs beautifully with Creamy Tomato Basil Soup, Sun-Dried Tomato Pesto Fettuccine, Garlic Parmesan Chicken Pasta, Creamy Tomato Blue Cheese Pasta or a delicious Mediterranean chickpea salad.
Step-by-Step Process: How to Make Twisted Homemade Garlic Bread
Step 1: Alright, let’s get that dough going! First, grab a large mixing bowl or the bowl of your stand mixer fitted with a dough hook. Pour in some warm whole milk—just warm enough to activate the yeast but not so hot that it kills it. Add a drizzle of honey for a bit of sweetness, then sprinkle in the instant yeast. Now, let it sit undisturbed for 5–7 minutes. This lets the yeast wake up, and you’ll know it’s ready when it looks foamy and bubbly.
Yeast before Blooming
Yeast After Blooming
Step 2: Once the yeast is frothy, mix in the eggs, flour, and salt. Stir until everything just comes together, then set the mixer to knead for about 5–7 minutes. You want the dough to feel soft and smooth, with a bit of elasticity—test it by pressing a finger in; if it springs back, you’re good to go.
Step 3: Next, shape the dough into a ball by tucking the edges underneath, creating a smooth top. Place it back in the bowl (no need to oil it; keeping it oil-free makes shaping easier later). Cover the bowl with a clean kitchen towel and let the dough rise for about 1–2 hours, or until it doubles in size.
Step 4: While the dough rises, it’s the perfect time to make the garlic herb butter. Grab your room-temperature butter and mix it with garlic powder, salt, freshly minced garlic, and finely chopped fresh basil and oregano. This butter is going to add layers of savory garlic goodness to every slice of bread.
Step 5: Once the dough has risen, punch it down to release any air bubbles, and transfer it to a lightly floured surface. Divide it into two equal portions. Roll each portion into a large rectangle, aiming for a 12×18 inch size. Spread a generous layer of the garlic herb butter all over the surface of the homemade garlic dough, ensuring every edge gets a hit of that garlicky goodness.
Step 6: Now, start rolling the dough up into a log from the long end. Once you have a tight roll, use a sharp knife to slice it in half lengthwise, exposing all the buttery, herby layers inside. With the filling sides facing up, twist the two pieces together like a braid. Tuck the ends under and place the twisted loaf into a buttered loaf pan. This makes it twisted homemade garlic bread.
Step 7: After a final 30–45 minute rise, your homemade garlic bread is ready to bake. Preheat your oven to 350°F and, once the dough has risen, pop it in for about 30 minutes or until it’s golden brown and sounds hollow when tapped.
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Twisted Homemade Garlic Bread
Equipment
- 2 Bread Loaf Pans
Ingredients
- ¾ cup milk
- 2¼ tsp active dry yeast
- 2 tbsp honey
- 3 large eggs
- 4 cups all-purpose flour (plus more for rolling)
- 1 tsp kosher salt
- 1 cup room-temperature salted butter
- 2 tbsp garlic powder
- 1 tsp salt
- 2 garlic cloves (minced)
- 1 cup fresh basil (minced)
- 2 tbsp fresh oregano (minced)
Instructions
- Microwave ¾ cup milk until warm (not hot, about 110℉). This usually takes around 45 seconds. Stir in 2 tbsp honey
- Add 2¼ tsp active dry yeast to a large bowl or the bowl of a stand mixer fitted with a dough hook. Pour in the milk and honey mixture. Let it sit undisturbed for 5–7 minutes or until the yeast is active and frothy.
- Add 3 large eggs, 4 cups all-purpose flour, and 1 tsp kosher salt. Stir until combined, then knead for 5–7 minutes or until a finger indentation springs back when pressed.
- Roll the dough into a ball by tucking the sides underneath and pinching together. Place it back in the bowl (no need to oil it, as I find it’s harder to shape the dough if the bowl is oiled). Let it sit for 1–2 hours or until it has doubled in size.
- Meanwhile, combine 1 cup room-temperature salted butter, 1 tsp salt, 2 tbsp garlic powder, 2 garlic cloves, 1 cup fresh basil, and 2 tbsp fresh oregano in a bowl.
- Butter two loaf pans and set aside.
- Punch down the dough and turn it out onto a lightly floured surface. Divide it into two equal portions. Roll each section of dough out into a 12×18-inch rectangle.
- Spread the butter mixture evenly over the dough.
- Starting with the long edge closest to you, roll the dough up into a fairly tight log. Cut the log in half lengthwise to expose the filling.
- Place the filling sides up, laying the pieces next to each other. Starting at one end, twist the dough by laying one side over the other. Tuck the ends under and place in the loaf pan. Let it rise for 30–45 minutes or until almost doubled.
- Preheat the oven to 350°F. When the dough has risen, bake the loaf for 30 minutes or until the bread sounds hollow when tapped.
- Let the bread cool slightly, then slice and enjoy warm for the best flavor!
Notes
- Fresh basil and oregano provide the best flavor, but dried herbs work too—just use 1/3 the amount.
- Milk should be warm (110°F) to activate the yeast without killing it. If it feels like a warm bath, you’re good to go.
Substitutions
- Fresh thyme, rosemary, or parsley are great alternatives if basil and oregano aren’t on hand. Dried herbs work too, just use 1/3 of the amount to avoid overpowering the flavor.
- Grated Parmesan Cheese: For an extra cheesy kick.
Storage
- Short Term Storage: Keeps the bread fresh for up to 3 days at room temperature.
- Long Term Storage: Wrap the loaf tightly in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the oven for a freshly baked taste.