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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 !





rectangle dough spread with herb mix


roll the rectangle with longer end tightly


make a long cut through the centre keeping too attached



twist open the herbed side & dross over like a rope twist



coil round top to midway & bottom to midway like seen in picture here touch in centre

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 👍


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