Ingredients
Dough
- 1 envelope (¼ ounce) active dry yeast (not rapid-rise)
- 3 tablespoons sugar, plus a pinch
- 4 tablespoons unsalted butter, melted, plus more for bowl
- 1 cup whole milk
- 1 tablespoon kosher salt
- 3 large eggs, whisked
- 4 ½ cups unbleached all-purpose flour, plus more for dusting
Filling
- 1 stick unsalted butter, room temperature, plus more for pans
- 1 clove garlic, finely minced
- 1 tablespoon minced chives
- 1 tablespoon finely chopped flat-leaf parsley
- ½ teaspoon kosher salt
Instructions
Prepare dough:
- In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees) and pinch of sugar. Let stand until foamy, about 5 minutes.
- Attach bowl to mixer fitted with dough-hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
- Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; bring to room temperature before baking).
Add filling and prepare for baking:
- Combine butter, garlic, herbs and salt in small bowl. Lightly coat two standard 5-by-9-inch loaf pans with butter. Turn dough out onto a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough.
- Using a pizza wheel or a sharp knife, cut dough lengthwise into 3 equal strips. Cut dough crosswise into 4 equal sections. (You will have 12 4-inch squares.)
- Fold each square in half, and place 6 in each pan, folded-sides down. (Dough will be soft.) Cover pans with plastic wrap and let rise until dough does not spring back when pressed with a finger, 25 to 30 minutes.
Bake bread:
- Preheat oven to 350°F. Bake loaves until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pans; serve.