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Loaf of Cowboy Butter Swim Bread on a wooden table from overhead.
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Cowboy Butter Swim Bread

Cowboy Butter Swim Bread combines two favorites into one easy loaf. Inspired by my butter swim bread and packed with the bold flavors of cowboy butter, this savory bread is loaded with garlic, fresh herbs, Dijon mustard, and spices. Baked with melted cowboy butter for a tender crumb and buttery edges, it's perfect alongside dinner or served warm with extra cowboy butter for spreading.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Bread
Keyword: Cowboy Butter Swim Bread
Servings: 12 slices
Calories: 193kcal
Author: Amanda Rettke--iambaker.net

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

*Use a glass or light colored pan if possible.

Nutrition

Serving: 1slice | Calories: 193kcal