Spiral Herb Bread Recipe

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

• 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 190^oC/375^oF/Gas 5. Brush the loaves with milk and bake until the bases sound hollow when tapped, about 55 minutes.
• Cool on a wire rack.