Prep 2 hrs
Cook 50 mins
This bread is best eaten the day it is made or can be frozen for 2 months. This came from the Australian Women's Weekly.
- Lightly grease loaf pan.
- Combine yeast, sugar and milk in medium bowl, cover, and let stand for 15 minutes or until foamy. Stir in egg and butter.
- Sift flour into large bowl, make well in centre, gradually stir in yeast mixture, mix to a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth.
- Place dough into lightly oiled bowl, cover and let stand for 1 hour or until doubled in size.
- Punch down dough and knead for 5 minutes or until smooth.
- Divide dough into 4 portions.
- Roll 1 portion into 6" x 8" rectangle.
- Combine herbs and extra egg white in small bowl, spread a quarter of the herb mixture over dough.
- Roll dough up from long side like a Swiss Roll.
- Repeat with remaining dough and herb mixture.
- Place 2 rolls side by side in prepared pan, top with remaining rolls.
- Cover and let stand in warm place for about 40 minutes or until dough reaches the top of the pan.
- Brush loaf lightly with combined extra egg yolk and milk, sprinkle with rock salt.
- Bake at 375 degrees for about 50 minutes or until golden brown and loaf sounds hollow when tapped.
- Let stand in pan for 5 minutes before removing to cooling rack.
The best thing about this bread was definitely the grilled cheese sandwiches made with it the next day. The outside got nice and crunchy! I bet this would make very cool, sophisticated and savory French Toast! Thank you for posting! Made for ZWT5, for the Groovy GastroGnomes.
I loved this bread, though I did change it a little bit. It was so soft. I didn't have an egg and I didn't have 1 cup of milk. So I replaced the milk with 1/2c. half n half and 1/2c. buttermilk. I also didn't have fresh herbs so I replaced them with dried and also didn't have chives so I just used some fresh fennel. I buttered the rolled out pieces of dough and put some minced garlic on them along with lemon zest. So I changed it up a little bit but I know it would have still been a five star recipe even if I hadn't changed it! Thanks for posting this!
This bread is so tasty you just have to give it a burl. Aussie slang for try) I used all fresh herbs except the oregano. Don't worry about getting the pieces rolled out exactly I sure didn't LOL They all rise together anyway. I did use a bit to much oregano so it was the prominent flavour. This is a bread that does need eaten within hours of making . I was finding the texture going crumbly after about 5 hours . I am using the leftovers to make a garlic bread today since I think this would make an awesome garlic bread. Made for ZWT 5 for team Zaar Chow Hounds