Recipe by luvcook'n
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.
Top Review by CraftScout
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.
- 7 g dry yeast
- 1 teaspoon sugar
- 1 cup warm milk
- 1 egg, lightly beaten
- 45 g butter, melted
- 3 1⁄4 cups flour
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh dill
- 1 egg, separated, extra
- 1 tablespoon milk
- rock salt
Directions See How It's Made
- 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.