Swirled Herb Garlic Bread 8 Steps
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 smooth to touch.
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
Meanwhile, combine the remaining 4 tablespoons butter, garlic, Parmesan, basil, sage and thyme in a small bowl.
Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the garlic herb 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.
Using a sharp knife, cut the log of 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.
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.
Preheat the oven to 350°F. Transfer the bread to the oven and bake for 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.
The loaf is best eaten the day it is made but the dough can be made up to two days ahead and refrigerated until ready to bake.