Spiral Herb Bread
|Milk||3⁄4 Cup (12 tbs)|
|Dry yeast||7 Gram (1 Sachet)|
|Plain flour||3 Cup (48 tbs)|
|Melted butter||1 Teaspoon (Extra)|
|For herb filling|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Chopped chives||1⁄3 Cup (5.33 tbs)|
Combine milk, butter, sugar and salt in pan, stir until milk is lukewarm.
Remove from heat, stir until butter is melted.
Add yeast, stir until dissolved; transfer to basin.
Stir lightly beaten egg and flour into liquid, mix to a firm dough.
Knead dough on lightly floured surface for about 5 minutes, or until smooth and elastic.
Return dough to bowl, cover, stand in warm place 1 1/2 hours until dough is doubled in bulk.
Punch dough down, turn onto floured surface, knead until dough is smooth and elastic.
Roll dough out to 40cm x 20cm rectangle.
Brush dough with lightly beaten extra egg.
Add any remaining beaten egg to Herb Filling.
Spread Filling evenly over dough.
Starting from narrow end, roll dough up like a swiss roll.
Pinch dough together at both ends to cover exposed Filling.
Place into greased loaf tin (base measures 11 cm x 18cm) with join facing down.
Brush top with melted butter.
Cover, stand in warm place 1 hour until dough is doubled in bulk.
Bake in moderate oven 40 to 50 minutes.
Cool on wire rack.
Herb Filling: Melt butter in pan, add parsley, shallots and chives, cook stirring for 30 seconds, remove from heat, cool.