Recipe: Wreath bread with aromatic herbs
Bread with aromatic herbs
January 21, 2012
Sometimes recipes are so satisfying that I don't know hot to describe how much they have been really appreciated.
I will try saying that this wreath bread, baked for New Year's Eve, was pretty, soft and fresh.
Here is a section: it is a soft white bread, with a green spiral which was a pity to cover when I served it with my Tuna Mousse with Aromatic Herbs and with soft cheese.
These are the herbs for the filling: a bunch of parsley, chives garlic, sage and ginger.
I took inspiration from the recipe Garlic, herb and parmesan festive wreath bread, with slightly different ingredients, but the same idea.
I will bake this wreath for the next Christmas holidays... but I'm sure that I will bake it again well before then.
Wreath Bread with Aromatic Herbs
For the dough:
100g wheat flour
120g all-purpose flour
2 teaspoons brewer's yeast
2 teaspoons salt
100ml milk (plus a few tablespoons for brushing)
For the filling:
1 bunch of parsley
5 sage leaves
10 chives garlic (or chives) leaves
1 piece of ginger
40g soft cheese (like cheddar)
Knead all the ingredients for the dough and let rest for at least an hour.
Blend the ingredients for the filling until smooth.
Roll out the dough into a rectangle about 60x25 cm.
Spread the filling to the edges.
Roll on the longest side and pinch together the ends to form a circle.
Put the bread in the baking pan.
Make 12 cuts about 4 cm away from each other, starting from the outer edge and cutting two-thirds of the way through.
Now lift every other section of dough, and turn inside.
Let rise for another hour, then brush with milk.
Bake in preheated 180° C (356 F) oven for about 30 minutes, until golden brown.
One year ago: Salmon and Cress Canapes
Two years ago: Hot Risotto with Clams
I'm sending this to Susan for her Yeast Spotting event.
This joins also to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes and founded by Ruth from Ruth's Kitchen Experiments.