Butter And Herb Loaf

• 4 to 5 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1-1/4 cups 2% milk
• 1/3 cup butter, cubed
• 2 large eggs, room temperature
• 1/2 cup butter, softened
• 1 garlic clove, minced
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon dried basil
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper

1. In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
4. Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 350u0b0 for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.

flour, active dry yeast, sugar, salt, milk, butter, eggs, butter, garlic, onion, basil, caraway seeds, oregano, cayenne pepper

Taken from www.tasteofhome.com/recipes/butter-and-herb-loaf/ (may not work)