Rolled Herb Bread

TÜRKÇE İÇİN TIKLAYIN

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


Filling
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


Top
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