Name: Crown Herb Bread
Prep time: 2 min
Cook time: 40 min
Total time: 42 min
Yield: 1 loaf
Ingredients: 3/4 cup olive oil; 1 tablespoon garlic powder; 2 tablespoons minced dried onion flakes; 1/2 teaspoon salt; 2 tablespoons dried parsley flakes; 1 loaf your favorite bread dough

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Recipe by baezus

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Crown Herb Bread created by mary winecoff

Using your favorite bread, roll, or challah dough recipe or even a defrosted purchased frozen dough you can turn it into this beautiful savory herbed center piece. We especially like to use this for Sukkot.

Ready In:: 42mins
Yields:
Units:

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ingredients

³⁄₄ cup olive oil
1 tablespoon garlic powder
2 tablespoons minced dried onion flakes
¹⁄₂ teaspoon salt
2 tablespoons dried parsley flakes
1 loaf your favorite bread dough

directions

In a large skillet over medium heat warm olive oil garlic powder and onion flakes. Saute for about 3 minutes until spices cook. Turn off heat, add parsley flakes and mix. [Don't be afraid to experiment with your favorite seasonings.].
Divide dough into about 14 pieces. Coat each piece of dough with the herb mixture on all sides.
In an ungreased tube pan, place pieces of dough in single file, side by side in a circle around pan. Do not stack dough on top of each other, squeeze them in if necessary. Pour remaining oil evenly over the top of the dough. Cover with a clean towel and let rise 2nd time according to dough recipe.
Prepare oven by placing aluminum foil as a liner over lower rack to catch any drips. Preheat oven to 325 degrees F. Place dough on middle rack. Bake for 30-35 minutes or until golden. Bread will puff up like a big mushroom.
Let cool in pan. When removing from pan, wrap with foil to secure bottom of bread so it won't fall apart.

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RECIPE MADE WITH LOVE BY

@baezus

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@baezus

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"Using your favorite bread, roll, or challah dough recipe or even a defrosted purchased frozen dough you can turn it into this beautiful savory herbed center piece. We especially like to use this for Sukkot."

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review by mary winecoff

4/4/2010

I used a savory herb mix from Penzeys for my herbs. Next time I would cut the olive oil in half as my family would like it better. Made for PAC '10.

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photo by mary winecoff

4/4/2010

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review by Southwest Chef from

4/18/2009

I like how this can be used with any type of bread. That way, I can make it often and people still can't tell its the same.

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creation by baezus

9/25/2008

Using your favorite bread, roll, or challah dough recipe or even a defrosted purchased frozen dough you can turn it into this beautiful savory herbed center piece. We especially like to use this for Sukkot.