Spiraled Herb Loaf

Spiraled Herb Loaf
Servings
1
Servings
1
Print Recipe
Spiraled Herb Loaf
Servings
1
Servings
1
Print Recipe
Ingredients
Instructions
  1. Stir together yeast and sugar in a bowl, pour in water, stir and let stand five minutes.
  2. Combine 2½ cups flour and one teaspoon of salt.
  3. Add milk, one tablespoon of butter and egg yolk to yeast mixture.
  4. Stir milk mixture into flour mixture.
  5. Add remaining flour a little at a time to form a dough that is no longer sticky.
  6. Knead dough until until smooth and elastic, about ten minutes.
  7. Place dough in a buttered bowl, cover it and let it rise until doubled in bulk, one and a half to two hours.
  8. Punch dough down, and roll into a rough rectangle.
  9. Spread dough with two tablespoons butter.
  10. Mix together parsley, tarragon, thyme and ¼ teaspoon salt and sprinkle over buttered dough.
  11. Roll up dough like a jellyroll, and place in a buttered bread pan, seam down.
  12. Cover and let rise until doubled in bulk, about one and a half hours.
  13. Preheat oven to 400°F.
  14. Bake bread 25-30 minutes until brown and bottom sounds hollow when rapped with knuckles.
  15. Cool loaf on a rack.
Recipe Notes

Late 1980s.
I made this first for a picnic on the mall with OUT! folks. Really nice. Recipe from The Washington Post.

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