Prep 1 hr
Cook 30 mins
I found this recipe on another website, tried it and loved it! It was submitted by Aronna Palmer and she says it is an authentic French recipe. Either way, it is FABULOUS!! I hope you love it as much as we did!
- 14.79 ml active dry yeast
- 29.58 ml white sugar
- 4.92 ml salt
- 828.06 ml all-purpose flour
- 236.59 ml milk
- 14.79 ml distilled white vinegar
- 59.14 ml water
- 59.14 ml margarine
- 118.29 ml minced onion
- 1 garlic clove, minced
- 2.46 ml salt
- 14.79 ml minced parsley
- 29.58 ml margarine
- In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
- In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
- Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
- Punch down dough and roll into a rectangle shape about 16x8 inches.
- In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
- Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
- Preheat oven to 400 degrees F).
- Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
I *love* this bread! I incorporated chopped rosemary, basil, and oregano into the dough which gave it a small bit of color. I also added my choice of herbs to the garlic/onion mixture and extra butter and a half tube (or 2 bunches) of basil) which spread nicely. I let the dough rise 30 min each time, so the prep time is correct. I also scored the bread and brushed with egg whites as a reviewer suggested which gave it this nice golden brown finish and design. I finished by drizzling a mixture of butter and parsley after baking. Delicious!
This bread was so good! We loved it! Everything about the recipe is just right. I scored the bread before putting it in the oven and brushed it with egg white. Thanks for posting this, I'll be making it often.
Excellent bread! Made as directed. I made this in a rival 18qt roaster oven at 400 for 30 minutes. I check with a thermometer to make sure it was done @ 190. It came out really soft and chewy. Would be excellent the next day for sandwiches. Thanks! I just wanted to add that this can be made into plain bread just by omitting step 5. It can also be made into cinnamon rolls just by exchanging the onions, garlic, salt and parsley with just cinnamon. I've been using this recipe every other day since I found it on here. Everyone still loves it.