
There’s nothing that says ‘Welcome to my home’ better than the smell of freshly made bread and with this fantastic Garlic & Herb Twister Bread recipe from Sarah James at Tales from the Kitchen Shed your family and friends will be beating a path to your door to try it out.
Ingredients – you can find these at Tesco.com
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
- Preheat your over – 400°F / 200°C / Gas Mark 6

Method:
- Make your garlic and herb butter by mixing the softened butter with the herbs and garlic.
- Spread evenly on one layer of baking parchment almost to the edge of the paper.
- 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.
- I make the bread dough in my KitchenAid with a dough hook fitted but the dough can easily be mixed by hand.
By hand:
- Mix the flour, salt and yeast in a large bowl and make a well in the centre.
- Add the oil and a little water, mix well adding a little water at a time until you have formed a ball of dough.
- Transfer to a floured surface and knead for 10 to 12 minutes.
Food Mixer:
- 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.
- Mix on number 2 speed for 8 to 10 minutes.
- Check your dough is ready by using the window pane test.
Window Pane Test:
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.
- Place your dough in a large greased bowl and cover
- Leave to rest in a warm place for about one and a half hours or until doubled in size.
- Divide the dough into 2 equal pieces.
- Roll out each piece into rectangles approximately 40 cm x 24 cm / 16″ x 9″
- 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.
- Top with the second rectangle of dough.
- Cut into 6 equal strands approximately 4 cm / 1 ½” in size.
- Stack strips on top of each other.
- Twist together like you would a breadstick to get a long twisty rope, try to keep even twists if you can.

- 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.
- Place around your greased cup or glass on the baking tray.
- Cover with a large upturned bowl or use a large greased polythene bag to cover.
- Leave to rise in a warm place for approximately 45 minutes to one hour.
- See my Kitchen Shed Bread Making Tips to check when your dough is ready for the oven.
- Remove the glass or cup from the middle of your twisted bread.

- Place in the preheated oven for about 35 to 40 minutes until golden.
- Half way through baking, baste with any melted garlic and herb butter which escapes whilst cooking.
- Remove from the oven and allow to cool for about 10 minutes before serving, if you can wait that long!
Image credit: Tales from the Kitchen Shed
Do you make your own homemade bread at Christmas? Get in touch below and tell us about your favourite.