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Garlic & Herb Twister Bread

 

 

You will love Garlic & Herb Twister Bread, it makes a great centrepiece for your summer table and is perfect for sharing. Who can resist soft warm bread straight from the oven filled with garlic and herb butter? It’s so delicious, you’ll be back for more.

I like to serve Garlic and Herb Twister Bread with a selection of dips and antipasti but it also works well with main courses such as lasagne and other pasta dishes. At this time of year, the barbecue season, we’ll often have a twister bread ready to rip and share as meats and veggies are cooked on the barbecue. I almost forgot, we love this bread with spicy chilli beans – I reckon it’s so versatile it goes with more or less anything.

At this time of year the Kitchen Shed herb garden has herbs in abundance so I make the most of them and use a big handful for the garlic and herb butter. I like to use oregano, marjoram or basil but chives work well too – be careful if you’re using thyme, it can be quite pungent so use sparingly. In the winter I’ve used parsley to make our twister bread.

When first experimenting with this bread I spread the softened butter straight onto a single piece of dough before I shaped it. Although this made a good bread, too much butter “escaped” so chilling the butter and placing it between two layers of dough pretty much remedied this. Although a small amount of butter still escapes from the dough, you can use it to baste (halfway through the cooking time) as this gives a lovely golden finish to your bread. Also, the chilled garlic and herb butter in between two layers of dough made the twister bread a  lot less messy to twist and shape.

 

Garlic & Herb Twister Bread
 
Prep time
Cook time
Total time
 
Garlic & Herb Twister Bread is perfect for sharing! Who can resist soft warm bread straight from the oven filled with garlic and herb butter?
Author:
Recipe type: Bread
Serves: 6 to 8 portions
Ingredients

Garlic & Herb Butter
  • 150 g softened butter
  • 2 garlic cloves crushed
  • A handful of your favourite herbs, parsley, oregano, basil, chives

Bread dough
  • 700 g strong white bread flour
  • ½ teaspoon sugar
  • 1 ½ teaspoons salt
  • 2 teaspoons instant yeast
  • 6 tablespoons olive oil
  • Approx 400 ml tepid water

You will need:
  • 2 sheets of baking parchment 40 cm x 24 cm / 16″ x 9″
  • 1 small cup or glass greased around the outside
  • 1 large baking tray
Instructions

Make your garlic and herb butter:
  1. Mix the softened butter with the herbs and garlic. Spread evenly on one layer of baking parchment almost to the edge of the paper.
  2. Place the other layer of baking parchment on top of the garlic and herb butter and roll out the butter to the edges. Place in fridge while you make the dough.

Make your dough:

By hand:
  1. Mix the flour, salt and yeast in a large bowl and make a well in the centre.
  2. Add the oil and a little water, mix well adding a little water at a time until you have formed a ball of dough.
  3. Transfer to a floured surface and knead for 10 to 12 minutes.
  4. Place your dough in a large greased bowl and cover.
  5. Leave to rest in a warm place for about one and a half hours or until doubled in size.

By KitchenAid:
  1. Add flour, salt, sugar and yeast to the mixing bowl, make a well add the oil and water. Mix on slow speed number 1 for 1 to 2 minutes and then mix on number 2 speed for 8 to 10 minutes.
  2. Check your dough is ready by using the windowpane test. Place your dough in a large greased bowl and cover.
  3. Leave to rest in a warm place for about one and a half hours or until doubled in size.

Assemble your twister bread:
  1. Divide the dough into 2 equal pieces.
  2. Roll out each piece into rectangles approximately 40 cm x 24 cm / 16″ x 9″
  3. Remove the garlic and herb butter from the fridge. Peel back top layer of baking parchment and place the butter face down onto a rectangle of dough. Remove remaining layer of baking parchment from your butter and top with the second rectangle of dough.
  4. Cut into 6 equal strands approximately 4 cm / 1 ½” in size.
  5. Stack strips on top of each other.
  6. Twist together like you would a breadstick to get along twisty rope, try to keep even twists if you can.
  7. Curve into a wreath shape and pinch the ends together to complete the circle, leaving a hole in the middle the size of your greased cup or glass.
  8. Place around your greased cup or glass on the baking tray and cover with a large upturned bowl or use a large greased polythene bag to cover.
  9. Leave to rise in a warm place for approximately 45 minutes to one hour.

Bake your twister bread:
  1. Preheat the oven to 400°F / 200°C / 180°C Fan / Gas Mark 6
  2. See my Kitchen Shed Bread Making Tips to check when your dough is ready for the oven.
  3. Remove the glass or cup from the middle of your twisted bread and place the bread in the preheated oven for about 35 to 40 minutes until golden.
  4. Half way through baking, baste with any melted garlic and herb butter which escapes whilst cooking.
  5. Remove from the oven and allow to cool for about 10 minutes before serving, if you can wait that long !
Notes
Preparation time does not include proving time.

 

[raw]

THE WINDOW PANE TEST is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.

[/raw]


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Garlic & Herb Twister Bread is perfect for sharing! Who can resist soft warm bread straight from the oven filled with garlic and herb butter?Garlic & Herb Twister Bread is perfect for sharing! Who can resist soft warm bread straight from the oven filled with garlic and herb butter?Garlic & Herb Twister Bread is perfect for sharing! Who can resist soft warm bread straight from the oven filled with garlic and herb butter?

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Rate this recipe:  

Alysson

Sunday 9th of May 2021

Looks wonderful but did not come out great for me. Came out dry. Directions are confusing. I followed the "by hand" instructions and almost forgot to add sugar (which was only listed in the Kitchen aide instructions) and apparently I don't think I proofed it long enough because the Kitchen Aide instructions said to proof 1.5 hours before the shaping process but I missed this part because I followed the "by hand instructions". I'm assuming I should've done the same by hand. Dough seems dense. I did follow the window test and did achieve the worked gluten texture. ..I may try again using the kitchen aide instructions? Are they supposed to be similar proof and ingredients?

Sarah James

Tuesday 11th of May 2021

Hello Alysson, I'm sorry your bread didn't turn out quite as good as expected. You're right, the instructions have become a little muddled and the leave to prove line has been omitted from the 'by hand' instruction. As an ongoing project I'm working my way through all my recipes, updating photos and changing the recipe cards. I've updated the recipe instructions today and will update the post completely when I've taken new photos. With regard to your bread coming out dry, a first dough prove will make a big difference. Also, if your oven runs a bit hot, you could cover your bread with foil halfway through baking at the same time you baste. I do appreciate you getting in touch and I hope you will give the recipe another go. If you do, please let me know how you got on.

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Wednesday 17th of August 2016

[…] and share breads are a firm favourite here at The Kitchen Shed, where my Garlic and Herb Twister Bread remains my go to recipe for BBQs or to serve with a lasagne or chilli. I love developing recipes […]

National Picnic Week: 32 delicious recipes to help you create the perfect picnic | Global Times

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Rahel S.

Saturday 11th of June 2016

Sarah J, This has to be the most interesting garlic bread I have ever seen! And the taste?? AWESOME!! Seriously, I never thought I would find such a GREAT bread recipe in a British publication.. LOL, That just shows how ignorant biases are! I apologize from the bottom of my heart (or stomach) and promise to spread the word! I'll be following you - don't want to miss a thing! Thanks for sharing a great talent....

sarahj

Tuesday 14th of June 2016

Thanks for popping by Rahel, I'm so pleased I've managed to change your mind about British bread recipes :-) It's a pleasure to share the recipe & I look forward to you keeping up with my blog.

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