Since you already love my Butter Swim Biscuits and Cowboy Butter, it was only a matter of time before the two came together in one recipe. This Cowboy Butter Swim Bread has everything I love about all of my butter swim biscuit recipes, like an incredibly tender crumb, buttery edges, and a simple batter that comes together in minutes, with all the bold, garlicky flavor of cowboy butter baked right in!
Once you taste the flavor of the cowboy butter, you will want to try all of my cowboy butter recipes, too!
Why You’ll Love This Cowboy Butter Swim Bread
- One-bowl batter ready in minutes
- Buttery, flavorful edges from the cowboy butter “swim”
- Bold savory taste the whole family will love
- Perfect for serving with soups, chili, or grilled meats
Ingredients & Substitutions
- Cowboy Butter: This is where all the flavor comes from. Made with butter, Dijon mustard, fresh herbs, garlic, lemon juice, and spices, it gets mixed into the batter and used to coat the pan, giving the bread buttery edges and bold, savory flavor throughout.
- All-purpose flour: This gives the bread structure while still keeping it soft and tender. Be careful not to add too much flour; spoon and level it for the most accurate measurement.
- Baking powder: The leavening that helps the bread rise and creates its light texture. Make sure yours is fresh for the best results.
- Granulated sugar: Just a small amount balances the savory flavors and helps the bread brown beautifully.
- Kosher salt: Enhances all of the flavors in the bread. If using table salt, reduce the amount slightly.
- Buttermilk: Buttermilk adds moisture and a slight tang that works really well with the rich cowboy butter flavors. If you don’t have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk and letting it sit for about 5 minutes.
FAQs
What is Cowboy Butter Swim Bread?
Cowboy Butter Swim Bread combines two of my favorites, butter swim bread and cowboy butter, into one easy loaf. The bread bakes in melted cowboy butter for those signature buttery edges, while the garlic, herbs, mustard, and spices add bold flavor throughout.
Can I use store-bought cowboy butter? Yes, but homemade gives the freshest flavor.
Can I add cheese? Absolutely! (And if you love cheesy swim breads, you’ll want to try my Cheesy Butter Swim Biscuits too!)
What can I serve with it? This bread pairs beautifully with soups, stews, chili, grilled meats, or pasta. It’s also incredible served warm with extra cowboy butter for spreading.
Can I make Cowboy Butter Swim Bread ahead of time?
Yes. The bread can be baked a day in advance and stored tightly covered at room temperature. Warm individual slices before serving if you want that fresh-from-the-oven feel.
Can I make this in a different pan?
A 9×5-inch loaf pan works best for this recipe. If using a different size pan, keep in mind that the baking time may need to be adjusted.
How to Store Cowboy Butter Swim Bread
Room Temperature: Cowboy Butter Swim Bread is best stored at room temperature. Keep it tightly wrapped or in an airtight container for up to 3 days. Warming a slice for a few seconds before serving helps bring back that fresh-baked texture.
Refrigerator: I generally don’t recommend refrigerating this bread since it can dry out more quickly. If you do need to refrigerate it, store it in an airtight container for up to 5 days and warm slices before serving.
Freezer: For longer storage, wrap the cooled bread tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: To warm the bread, place slices in the microwave for 10 to 15 seconds or wrap the loaf in foil and heat in a 300°F oven for about 10 minutes. If serving with extra cowboy butter, spread it on while the bread is warm so it melts into every bite.
Cowboy Butter Swim Bread
Ingredients
Cowboy Butter (makes about ⅔ cup)
- ½ cup 1 stick / 113 g unsalted butter, softened
- 1 tablespoon coarse Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon crushed red pepper flakes
Bread
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups (490 g) buttermilk
- 1 recipe Cowboy Butter, from above, melted, divided
Instructions
Cowboy Butter
- In a medium bowl, mix the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes until fully combined.
- Melt the cowboy butter and set aside. You will use ¼ cup for the pan, ¼ cup in the batter, and reserve the remaining butter for serving.
Bread
- Preheat oven to 400°F. Spray a 9×5-inch loaf pan* with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir until just combined. The batter will be thick and lumpy; do not overmix.
- Pour ¼ cup of the melted cowboy butter into the prepared loaf pan, swirling to coat the bottom and sides.
- Stir another ¼ cup of the melted cowboy butter into the batter until just combined.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the bread sit in the pan for 5 to 10 minutes before slicing so the butter absorbs.
- Serve warm with the remaining cowboy butter on the side for spreading.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
