Welcome to our March Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake, then share a photo of your creation, tagging it #bakealong. Enjoy!

Who doesn’t like garlic bread, right? Buttery and blissfully delicious; soft (but with a crusty edge), it’s a family-and-friends favorite. Add your favorite herbs; turn the usual flat loaf into luscious slices of pull-apart bread! You can shape it the dough into fan tan and cloverleaf rolls, or even a classic monkey bread. The dough is easy to work with; the filling comes together quickly, and assembly is simple.



For the Dough

1 cup full cream milk

1/4 cup unsalted butter

3 tablespoons sugar

2 teaspoons kitchen salt

2 large eggs, room temperature

2 teaspoons active dry yeast

4 to 4 1/4 cups all-purpose flour

1/3 cup instant potato flakes

For the Herb Filling

1/2 cup unsalted butter, softened

1/2 teaspoon kitchen salt

1 teaspoon grated onion or chopped chives

1 clove garlic, finely minced

1/2 teaspoon caraway seeds or fennel seeds

1/2 teaspoon dried basil, crushed

1/4 teaspoon dried oregano, crushed

1/8 to 1/4 teaspoon cayenne pepper


  • Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan.

  • Heat, stirring, until butter melts. Let mixture cool to lukewarm. Transfer milk mixture to a mixing bowl.

  • Add eggs, yeast, 4 cups flour, and potato flour, mix to form a shaggy dough. Knead dough until smooth.

  • Cover dough and let it rise for about 90 minutes, until it is puffy though not necessarily doubled in bulk.

  • While dough is rising, place filling ingredients into a bowl. After it has risen, deflate and divide it in half.

  • Working with one piece, place dough on a lightly floured surface Roll it into a 12″ circle about 1/4″ thick.

  • Cut 3 1/2″ to 4″ circles with a cutter, a large canning lid or muffin ring; you should have about 10 circles.

  • Spread filling on half of each circle, fold in half. Place fold-side down in greased 8 1/2″ x 4 1/2″ loaf pan.

  • Repeat with remaining half, filling another 8 1/2″ x 4 1/2″pan or place all in a 12″ x 4″ x 2 1/2″ loaf pan.

  • Cover pans with greased plastic and let  rise for about 90 minutes, until puffy and starting to fill the pan.

  • Towards the end of the rising time, preheat the oven to 350°F. Uncover and bake it for 25 to 30 minutes.

  • Brush them with additional melted butter after baking. Turn the loaves out of pan and serve them warm.

  • Store any leftovers, well wrapped, at room temperature for several days or freeze them for longer storage.

KAF March Challenge – Butterflake Herb Loaf