Spiral Herb Bread Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs) | |
| Butter | 60 Gram | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| 7g sachet dry yeast | ||
| Egg | 1 | |
| Plain flour | 3 Cup (16 tbs) | |
| 1 egg, extra melted butter | ||
| HERB FILLING | ||
| Butter | 15 Gram | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Shallots | 1/2 Cup (16 tbs), chopped | |
| Chives | 1/3 Cup (16 tbs), chopped | |
Directions
Combine milk, butter, sugar and salt in pan, stir until milk is lukewarm.
Remove from heat, stir until butter is melted.
Add yeast, stir until dissolved; transfer to basin.
Stir lightly beaten egg and flour into liquid, mix to a firm dough.
Knead dough on lightly floured surface for about 5 minutes, or until smooth and elastic.
Return dough to bowl, cover, stand in warm place 1 1/2 hours until dough is doubled in bulk.
Punch dough down, turn onto floured surface, knead until dough is smooth and elastic.
Roll dough out to 40cm x 20cm rectangle.
Brush dough with lightly beaten extra egg.
Add any remaining beaten egg to Herb Filling.
Spread Filling evenly over dough.
Starting from narrow end, roll dough up like a swiss roll.
Pinch dough together at both ends to cover exposed Filling.
Place into greased loaf tin (base measures 11 cm x 18cm) with join facing down.
Brush top with melted butter.
Cover, stand in warm place 1 hour until dough is doubled in bulk.
Bake in moderate oven 40 to 50 minutes.
Cool on wire rack.
Herb Filling: Melt butter in pan, add parsley, shallots and chives, cook stirring for 30 seconds, remove from heat, cool.
Remove from heat, stir until butter is melted.
Add yeast, stir until dissolved; transfer to basin.
Stir lightly beaten egg and flour into liquid, mix to a firm dough.
Knead dough on lightly floured surface for about 5 minutes, or until smooth and elastic.
Return dough to bowl, cover, stand in warm place 1 1/2 hours until dough is doubled in bulk.
Punch dough down, turn onto floured surface, knead until dough is smooth and elastic.
Roll dough out to 40cm x 20cm rectangle.
Brush dough with lightly beaten extra egg.
Add any remaining beaten egg to Herb Filling.
Spread Filling evenly over dough.
Starting from narrow end, roll dough up like a swiss roll.
Pinch dough together at both ends to cover exposed Filling.
Place into greased loaf tin (base measures 11 cm x 18cm) with join facing down.
Brush top with melted butter.
Cover, stand in warm place 1 hour until dough is doubled in bulk.
Bake in moderate oven 40 to 50 minutes.
Cool on wire rack.
Herb Filling: Melt butter in pan, add parsley, shallots and chives, cook stirring for 30 seconds, remove from heat, cool.
Chef
