Herbed Spiral Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Honey | 1 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| 3/4 cup whole-wheat flour | ||
| 2 tablespoons plus 1 teaspoon olive or canolaoil | ||
| Salt | 1 1/4 Teaspoon | |
| Parsley | 1/2 Cup (16 tbs), minced | |
| Dried oregano | 1 1/2 Teaspoon, crumbled | |
| Fennel seeds | 1/2 Teaspoon, crushed | |
| Black pepper | 1/4 Teaspoon | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
1 In a large bowl, combine the yeast, water, and honey.
Let stand for 5 minutes or until foamy.
Add the butter milk, 1 1/4 cups of the all-purpose flour, all of the whole wheat flour, 2 tablespoons of the oil, and the salt and mix thoroughly.
Gradually work in enough ofthe remaining all-purpose flour to make the dough firm enough to handle.
2 Knead the dough until smooth and elastic-about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer the dough to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise for 45 minutes to 1 houroruntil doubled in bulk.
3 Lightly grease a 9"x 5"x 3" loaf pan.
In a small bowl, combine the parsley, oregano, fennel seeds, and pepper.
Punch down the dough, place it on a lightly floured surface, and knead lightly.
Roll it out to a 9 by 12 inch rectangle with the short side facingyou.
Sprinkle all but 1 teaspoon of the cheese overthe dough, leaving a 1/2-inch borderon all sides uncovered.
Sprinkle the herb mixture on top and roll up the dough, jelly-roll style.
Place the roll, seam side down, in the pan.
Cover and let rise for 45 minutes to 1 hour or until doubled in bulk.
4 Preheat the oven to 375° F.
Brush the loaf with the remaining 1 teaspoon of oil and sprinkle the remaining cheese over the top.
Bake for 35 minutes or until the loaf is brown and sounds hollow when tapped on the bottom.
Remove from the pan, place on a foil-covered baking sheet, and bake 5 minutes more for a crisp crust.
Let cool on a rack.
Let stand for 5 minutes or until foamy.
Add the butter milk, 1 1/4 cups of the all-purpose flour, all of the whole wheat flour, 2 tablespoons of the oil, and the salt and mix thoroughly.
Gradually work in enough ofthe remaining all-purpose flour to make the dough firm enough to handle.
2 Knead the dough until smooth and elastic-about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer the dough to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise for 45 minutes to 1 houroruntil doubled in bulk.
3 Lightly grease a 9"x 5"x 3" loaf pan.
In a small bowl, combine the parsley, oregano, fennel seeds, and pepper.
Punch down the dough, place it on a lightly floured surface, and knead lightly.
Roll it out to a 9 by 12 inch rectangle with the short side facingyou.
Sprinkle all but 1 teaspoon of the cheese overthe dough, leaving a 1/2-inch borderon all sides uncovered.
Sprinkle the herb mixture on top and roll up the dough, jelly-roll style.
Place the roll, seam side down, in the pan.
Cover and let rise for 45 minutes to 1 hour or until doubled in bulk.
4 Preheat the oven to 375° F.
Brush the loaf with the remaining 1 teaspoon of oil and sprinkle the remaining cheese over the top.
Bake for 35 minutes or until the loaf is brown and sounds hollow when tapped on the bottom.
Remove from the pan, place on a foil-covered baking sheet, and bake 5 minutes more for a crisp crust.
Let cool on a rack.
Chef
