French Herb Swirl Bread

I've had this recipe since I was a pre-teen. It's on a yellowed sheet of paper that is worn thin. The heading reads "Old World Breads Made Easy" - (Pillsbury, Around the World with Easy Recipes). I remember making it when I was a young teen (12 or 13) and though I hadn't mastered breads by any means, I remember it being very good. It was one of the first breads I made from scratch all by myself. I've been searching for this recipe for so, so many years and I just found it. I'm soooo happy! I plan to make it again!

• Ready In: 3 hrs 10 mins
• Yields: 1-2 loaves

Ingredients

• 4 -4 1⁄2 cups flour (divided)
• 2 (1/4ounce) packages active dry yeast
• 2  tablespoons sugar
• 1  teaspoon salt
• 1  cup buttermilk
• 1⁄4 cup water
• 1⁄4 cup butter (or margarine)

• FILLING

• 2  tablespoons butter
• 1⁄2 cup  minced onion
• 1  tablespoon  minced parsley
• 1  garlic clove, minced
• 1⁄2 teaspoon salt

Directions

1. In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.
2. To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt).
3. Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough.
4. Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes).
5. Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour.
6. FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside.
7. Once dough has doubled in size, punch it down.
8. Knead several times to remove air bubbles.
9. For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides.
10. Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal.
11. For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf.
12. Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size.
13. Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven.
14. If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm.