Herbed Bread roll
My crusty twisted herb bread
so soft on the inside !!
This super fancy - It May look completely complicated a bread to make ,
but don’t get cowed down with its look,
it’s a super easy prized centrepiece to boast about .Thus makes a delicious & very impressive centre piece when entertaining !!
First, the dough I have used is my -
go-to base dough recipe for soft breads!!!Please save this as my -
“basic soft dinner roll / dinner bread recipe”.
This mix between an eggy brioche and a simple dinner roll recipe is made from -
”The basic soft bread recipe ! “
a little guidance on the ingredients used -
Flour- all purpose/ maida
yeast - I prefer using Active slab of yeast by this company Prestige , as it does not need any activating unlike the dry active yeast .
readily available
– milk -whole cow milk
a touch of honey or raw sugar ,
eggs -always at room temperature, ,
unsalted / salted butter control the addition of extra salt when using salted better.
salt - I prefer using sea salt or kosher salt or sel du fleur- well its all about the tastes and the loving care your touches add thats all the little details that matters !
Now , the real flavor in this bread is actually hidden between the layers , better still , between the swirls in the form of herb butter with herbs , cheese & garlic , you could use a generous hand whe applying the herb butter , this is where the taste of our bread will make the difference! .
inspite of us being almost at the end of the seasons produce , must say I am thankful that we are blessed !
make a long cut through the centre keeping too attached
final twist dough after second rise ready to bake !
Ingredients
3 1/4 cups all purpose flour
1 tablespoon fresh active yeast
3/4 cup tepid water or milk
3 eggs
1 tablespoon honey
1.1/2 tsp salt
2 tablespoons butter @ room temperature .
herb mix -
1/4 cup olive oil or 3 1/2 cup tablespoons butter
2-3 cloves crushed garlic
1/2 cup fresh basil ,
1 tablespoon each of - thyme , sage rosemary ,oregano (more the better )
1/4 cup grated parmesan cheese
salt & pepper to taste .
1 tsp chilli flakes ( optional)
Method-
in a stand mixer , put together the -3 cups of flour,milk , yeast , salt , honey ,egg
blend on medium / speed 2 for 3 to 4 minutes,
add 2 tablespoons of butter room temperature- almost melted butter & beat for another 2 minutes.
if dough is sticky add 1/4 cup flour , dough should be smooth, oil the bowl & put the ball of dough in an oiled bowl
cover with cling film & leave it to Prove - rise for an hour in a warm place , away from draft
while its rising ,chop all fresh washed & dried herbs
mix together the herbs & oil , add finely grated parmesan , pepper , salt to taste & blend mix to a rough mixture .
when dough is well risen , remove from bowl , punch down , and pat with hand or roll to make a rectangle of approximately 9x 13 “ .
spread the herb mix all over the rectangle
now starting with the long side , roll tightly to make a stick - as in picture shown
take a sharp knife & cut through centre to almost edge . leave attached edge
now , open / twist to expose the filling & cross over each side to make a twisted rope
from top end , coil the rope to mid way
now starting from the bottom side , coil in opposite (like a coiled snake ) as in picture
direction to make a twisted roll with both sides forming a coiled snake shape 8
put onto an oiled baking tray
leave covered loosely/ or with cling film for 1:2 to 49 mins to rise to almost double .
preheated oven @ 180-190 degree C
bake the risen bread roll for 30-35 mins ,
bread roll should be slightly golden in colour
serve warm with butter !!
enjoy warm with soup or Salad or just on its own , slices & buttered .
keeps well for a week refrigerated , suggest served oven warmed before serving or Toasted !!
Bon Appetite 👍