Recipe ingredients
- 6 tablespoons granulated sugar
- 1 cup milk, scalded and cooled to room temperature
- 2 packages dry yeast
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons butter, chilled and cut into small chunks
- 3 large egg yolks
- 4 tablespoons butter, room temperature
- 1 tablespoon olive oil
- 3 to 4 tablespoons finely chopped fresh herbs: rosemary, basil, savory and parsley
- 5 cloves garlic, peeled and put through a garlic press or finely chopped
- Pam cooking spray or additional oil
- 1 large egg white, lightly beaten, optional
Recipe method
- In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top. Let stand until foamy, 5 to 10 minutes.
- In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined.
- Add the yeast mixture and egg yolks. Process until mixed well, 20 to 30 seconds.
- Put dough into a large bowl and cover tightly with plastic wrap. Put in refrigerator for at least 4 hours.
- Roll the dough into a this, large irregular circle or 3 smaller circles.
- Spread the soft butter over the dough and sprinkle with herbs and garlic.
- Fold the dough in half and roll up the edges to seal.
- Spray a large cookie sheet with cooking spray and place dough on it.
- Cover with a clean cloth and let rise until not quite doubled, about 45 to 55 minutes.
- Brush bread with beaten egg white for a shiny top and bake until golden and serve warm.
Other yeast bread recipes:
Herbed flat bread recipe
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