Introduction

This Green Onion Garlic Butter Bread Loaf is a savory, fragrant treat perfect for any meal. Soft, buttery, and loaded with garlic and fresh green onions, it’s an easy homemade bread that’s sure to impress your family and guests.

The image shows a golden brown pull-apart bread with a shiny crust sprinkled with chopped green onions and small bits of melted cheese. The loaf is divided into six large sections with visible soft, fluffy white dough inside each gap. It is baked in a dark rectangular metal pan sitting on a wooden cutting board with a cloth napkin peeking from underneath. The surface beneath is a white marbled texture. The top of the bread is speckled with green onion pieces that add a fresh look, and the loaf's crust is slightly cracked showing the soft interior photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (or bread flour)
2 ¼ teaspoons (1 packet) active dry yeast
1 tablespoon sugar
1 teaspoon salt
¾ cup warm milk (about 110°F)
1 egg, room temperature
3 tablespoons unsalted butter, softened
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano (optional)
½ teaspoon chili flakes (optional, for heat)
½ cup green onions, finely chopped

Instructions

Step 1: In a small bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy to activate the yeast. In a large bowl, combine the flour and salt. Add the egg, softened butter, and yeast mixture, then mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
Step 2: In a small bowl, combine the melted butter, minced garlic, salt, black pepper, oregano, and chili flakes if using. Stir in the chopped green onions and set aside.
Step 3: Once the dough has risen, punch it down and roll it out into a 12×8 inch rectangle on a floured surface. Brush the garlic butter mixture evenly over the dough. Roll the dough tightly from the shorter end to form a log. Place the rolled dough seam side down into a greased 9×5-inch loaf pan. Cover with a towel and let rise for another 20 minutes.
Step 4: Preheat the oven to 350°F (175°C). Brush the top of the loaf with extra garlic butter for a golden crust. Bake for 28-32 minutes, or until golden brown and hollow sounding when tapped. Remove from the oven and let cool for at least 10 minutes before slicing.
Step 5: Slice and serve warm with extra butter or alongside a bowl of soup.

Tips & Variations

Use bread flour instead of all-purpose flour for a chewier texture.
Add shredded cheese like mozzarella or cheddar before rolling for a cheesy variation.
Adjust the amount of chili flakes to control the spice level or omit for a milder bread.
For a softer crust, brush the loaf with melted butter immediately after baking.

Storage

Store leftovers in an airtight container at room temperature for up to 3 days. To refresh, warm slices in a toaster oven or microwave until soft and buttery. For longer storage, freeze the cooled loaf wrapped tightly in plastic wrap and foil for up to 1 month. Thaw at room temperature before reheating.

How to Serve

A golden brown loaf of bread sits in a dark baking pan on a wooden board. The crust is shiny and crispy with uneven cracks and soft, fluffy layers visible beneath. Scattered across the top are small bits of melted cheese and finely chopped bright green onions, adding texture and color to the shiny golden surface. The loaf looks thick and pillowy inside with a slightly rough surface showing the bread’s airy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. If substituting, add the instant yeast directly to the flour and reduce the proofing time slightly since instant yeast acts faster.

What if I don’t have warm milk?

If you don’t have warm milk, you can use warm water instead, though the bread will be slightly less rich. Make sure the liquid is around 110°F to properly activate the yeast.