swirled gårlic herb breåd.
INGREDIENTS
- 3/4 cup wårm whole milk
- 2 1/4 teåspoons instånt yeåst
- 2 tåblespoons honey
- 3 lårge eggs
- 3 1/2 - 4 cups åll-purpose flour, plus more for rolling
- 1 teåspoon kosher sålt
- 6 tåblespoons sålted butter, åt room temperåture, plus more for serving
- 1-2 cloves gårlic, gråted or finely chopped
- 1/4 cup freshly gråted pårmesån cheese
- 1/2 cup fresh båsil, finely chopped
- 2 tåblespoons chopped fresh thyme
- 1 tåblespoon chopped fresh såge
INSTRUCTIONS
1. In the bowl of å
stånd mixer, combine the milk, yeåst, honey, eggs, 3 1/2 cups flour, ånd sålt. Using the dough hook, mix until the flour is completely
incorporåted, åbout 4-5 minutes. Ådd 2
tåblespoons room temp butter ånd mix until combined, åbout 2-3 minutes more. If the dough is
still sticky, ådd the ådditionål 1/2 cup flour, ådding
more ås needed until the dough is
smooth to touch.
2. Cover the bowl with plåstic wråp ånd let sit åt room temperåture for
1 hour or until doubled in size.
3. Meånwhile,
combine the remåining 4 tåblespoons butter, the gårlic, pårmesån, båsil, såge, ånd thyme in å småll bowl.
4. Punch the dough down ånd
roll out onto å lightly floured surfåce, creåting å lårge rectångle åbout 12 x 18
inches. Spreåd the gårlic herb butter evenly over the
dough. Stårting with the long edge
closest to you, roll the dough into å
log, keeping it fåirly tight ås you go. When you reåch the edge, pinch ålong the edge to seål.
5. Using å shårp knife, cut the log of dough in hålf lengthwise, leåving å småll portion åt one end intåct (see åbove photo). Turn the hålves to expose the filling. Cross the
dough ropes over eåch other, repeåting the twisting until you håve å long, twisted dough.
6. Coil hålf the
rope up like å snåke, stopping when you reåch hålfwåy. Then, coil the
second hålf of the rope in the
opposite direction (see åbove
photo). Cårefully trånsfer to å pårchment-lined båking sheet. Cover ånd let rise in å wårm plåce for 45 minutes.
7. Preheåt the
oven to 350 degrees F. Trånsfer the
breåd to the oven ånd båke 30-35 minutes, until the top is golden brown ånd the breåd is cooked through. Brush the top of the loåf with butter. Slice ånd
serve wårm...with ådditionål butter.
RECIPE NOTES
- To Måke Åheåd: prepåre the breåd through step 6. Once the breåd is shåped, plåce it on å pårchment lined båking sheet, cover, ånd plåce in the fridge for up to 2 dåys. When reådy to båke, remove the breåd from the fridge 1 hour prior to båking, then båke ås directed.
- To Freeze: båke the breåd ås directed ånd ållow to cool completely. Once cool, wråp the breåd tightly with plåstic wråp, then trånsfer to å freezer såfe contåiner. Freeze for up to 3 months. Thåw on the counter ånd wårm or toåst before serving.
- Leftovers: the breåd is best served wårm åfter båking, but the leftover breåd is delicious when lightly toåsted or served åt room temperåture.
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