Aromatic garlic, rich butter, and soft, pillowy bread collide in this Swirled Garlic Bread. No store-bought bread can mimic the sensory pleasure of pulling apart those garlic-infused layers. This bread is delicious on Its own and even better for sopping up gravy, pasta sauce, or as an accompaniment to a hearty soup.
In a medium bowl mix together the flour, yeast, and salt.
Add the buttermilk and 1 tablespoon of the butter and mix, using a wooden spoon, until the dough comes together in a ball. Place the dough in an oiled bowl, cover with a clean dishtowel, and set it it in a warm spot on the countertop to rise for about 1 hour.
When the dough has doubled in size, preheat oven to 350°F (177°C) and turn it out onto a lightly floured board and use a rolling pin to roll it out into a 16-by-10-inch rectangle.
In a small bowl, combine the remaining butter with the minced garlic and parsley, mashing the garlic and parsley into the butter with a fork.
Spread the garlic butter mixture onto the dough in an even layer, covering the entire thing but for about ½ to inch around the edges.
Starting from one of the long sides, roll the dough into a log. Cut the log in half down the middle to form 2 long pieces. With the cut sides facing up, wind the two pieces together and then turn the ends in to form a tight S (see photos). Transfer the dough to a loaf pan.
Bake for 35 minutes, until the top is a deep golden brown. Transfer to a wire rack to cool for at least 20 minutes before serving.