AUSTRALIAN FOUR HERB BREAD
This bread is best eaten the day it is made or can be frozen for 2 months. This came from the Australian Women's Weekly.
Provided by luvcookn
Categories Breads
Time 2h50m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Lightly grease loaf pan.
- Combine yeast, sugar and milk in medium bowl, cover, and let stand for 15 minutes or until foamy. Stir in egg and butter.
- Sift flour into large bowl, make well in centre, gradually stir in yeast mixture, mix to a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth.
- Place dough into lightly oiled bowl, cover and let stand for 1 hour or until doubled in size.
- Punch down dough and knead for 5 minutes or until smooth.
- Divide dough into 4 portions.
- Roll 1 portion into 6" x 8" rectangle.
- Combine herbs and extra egg white in small bowl, spread a quarter of the herb mixture over dough.
- Roll dough up from long side like a Swiss Roll.
- Repeat with remaining dough and herb mixture.
- Place 2 rolls side by side in prepared pan, top with remaining rolls.
- Cover and let stand in warm place for about 40 minutes or until dough reaches the top of the pan.
- Brush loaf lightly with combined extra egg yolk and milk, sprinkle with rock salt.
- Bake at 375 degrees for about 50 minutes or until golden brown and loaf sounds hollow when tapped.
- Let stand in pan for 5 minutes before removing to cooling rack.
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