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Spiral Herb Bread Recipe
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Ingredients : Makes two 23 x 13cm loaves |
30 ml
600 ml
425 g
500 g
15 ml
25 g
1 large bunch
1 bunch
1 clove
1 |
Active dried yeast
Lukewarm water
Strong white flour
Wholemeal flour
Salt
Butter
Parsley, finely chopped
Spring onions, chopped
Garlic, finely chopped
Salt and ground black pepper
Egg, lightly beaten milk, for glazing |
Method :
- Combine the yeast and 50ml cup of the
water, stir and leave for 15 minutes to dissolve.
- Combine the flour and salt in a large
bowl. Make a central well and pour in the yeast mixture and the
remaining water. With a wooden spoon, stir to a rough dough.
- Transfer to a floured surface, knead
until smooth. Return to the bowl, cover with a plastic bag, and leave
until doubled in size.
- Meanwhile, combine the butter,
parsley, spring onions and garlic in a large frying pan. Cook over a low
heat, stirring, until softened. Season and set aside.
- Grease two 23 x 13 cm loaf tins. When
the dough has rise, cut in half and roll each half into a rectangle 35 x
23cm. Brush with the beaten egg, spread with the herb mixture. Roll up
to enclose the filling, pinch the short ends to seal. Place in the tins,
seam-sides down.
- Cover, leave in a warm place until the
dough rises above the tin rims.
- Preheat the oven to 190oC/375oF/Gas
5. Brush the loaves with milk and bake until the bases sound hollow when
tapped, about 55 minutes.
- Cool on a wire rack.
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