Garlic and Coriander Butter Bread

Sherrie-pie's Note:

An interesting bread - more like a roll, really - that my daughter made yesterday. She made in in the "dough" cycle of the breadmaker - it proved far too wet and so we added more flour. The instructions are for hand made and I don't know if this will affect the wetness/dryness. The extra flour wasn't a problem. The salt isn't included in the dough making. This is the one change I would make - I'd add some salt to the dough as well as sprinkling sea salt on top. The breads are quite flat.BTW strong flour is the English name for bread flour. From a recipe card with no name on it.

• Total Time: 2 hrs 30 mins
• Prep Time: 2 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 teaspoon fast-rising active dry yeast
• 450 g strong plain flour
• 300 ml hot water
• 5 tablespoons extra virgin olive oil
• 85 g butter
• 2 tablespoons chopped fresh coriander
• 2 garlic cloves, chopped
• salt

Directions:

1. In a large bowl, mix together the yeast and flour. Make a well in the centre and pour in the water and olive oil.Stir well to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes. Place dough in a lightly oiled mixing bowl and cover with clingfilm. Leave to stand in a warm place for 45 - 60 minutes or until doubled in size.
2. Turn out dough onto a lightly floured surface and knead for 5 minutes. Cut into 8 equal pieces and roll into 10cm/4inch circles. Put on 20 baking sheets. Cover and leave for 20 minutes. Preheat oven to 220C/425F/Gas7.
3. Melt butter in a pan with coriander and garlic. Spoon three quarters over breads. Season with salt. Bake for 25 - 30 minutes until golden. Brush with remaining herb butter. Serve.
4. You could add cumin seeds to the dough which will give a spicy sweet flavour which goes well with curries.