Rolled Herb Bread


200g milk
10g honey
15g fresh yeast
250g flour
250g bread flour
50g melted margarine (cooled)
1 egg
5g salt

1 clove of garlic (mashed)
20g extra virgin olive oil
1 egg yolk

100g mixed fresh herbs (parsley, chives, basil, and a few spinach leaves)
A pinch of oregano or thyme
70g dry fruits (nut, walnut, almond, pistacchio)
100g pitted green olives

1 small cup of coffee (previously prepared, cooled at room temperature)

  • Put milk and honey in TM Bowl and warm for 1 minute at 37ºC on Speed 2
  • Add yeast and mix for 4 seconds on Speed 4
  • Sift in flours. Add melted margarine, egg and salt. Knead for 4 minutes
  • Transfer it into an oiled deep bowl, cover with plastic film and let it rise for 1 hour

  • Mix mashed garlic, olive oil and egg yolk in a bowl. Keep aside

  • Place herbs in TM Bowl. Chop for 7 Seconds on Speed 7
  • Add dry fruits and olives. Mix for 2-3 seconds on Speed 4-5

  • Roll out the dough with rolling pin over baking paper

  • Brush with garlic sauce and spread herb mixture. (Keep 1 or 2 tbsps of herb mixture aside)

  • Fold as in the picture

  • Spread the remaining herb mixture on the top

  • Fold as in the picture and transfer it into baking tin together with baking paper. (I used 11 x 30 x 4 cm cake tin however I believe it would be better if it was bigger)

  • Cover with a damp cloth and let it rise around 45 minutes
  • Brush with coffee on the top and bake in preheated oven at 180ºC for 45 minutes (it is ok if you don't use entire cup of coffee)
  • Let it cool

Afiyet olsun....

It's adapted with a few changes from the recipe called Arrotolato alle Erbe Aromatiche in the book named Tutta la Bontà del Pane written by Sara Papa


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