Recently bought a big bag of bread flour and found this recipe on the bag. The filling sounded interesting with the onions, garlic and herbs. The original recipe uses parsley, but I have used cilantro. Also rather than making a giant loaf as mentioned in the recipe I made two loaves and filled one just with dry herbs and the other with the onion filling.
The filling imparted a lot of flavor to the bread and everyone loved it. Off to the recipe.
French Herb Bread
French bread stuffed with onion, garlic and cilantro.
Ingredients:
- For Filling
- olive oil - 3 tsp
- cumin seeds - 1/2 tsp
- onion - 1/2 cup (chopped)
- garlic - 2 cloves (minced)
- salt - 1/4 tsp
- cilantro - 1/4 cup (packed) - chopped
- For Bread
- milk - 1 cup
- water - 3/4 cup
- butter - 2 tbsp
- sugar - 1 1/2 tbsp
- yeast - 2 tsp
- salt - 3/4 tsp - 1 tsp
- bread flour - 3 1/2 - 4 cups
- vinegar - 1 tbsp
Instructions:
Warm milk, water and butter until butter is melted. Allow to cool. Add the cooled milk mixture to the rest of the ingredients and make a dough. Knead until the dough is elastic. Place in an oiled bowl and allow to rise.
While dough is rising prepare the filling. Heat oil and add cumin seeds. Add onion, garlic and salt; saute until onion is cooked. Finally add the cilantro and allow the mixture to cool.
When the dough has doubled, punch it down and divide into two pieces. Roll each into a 12 inch x 8 inch rectangle. You can spread half the filling in each loaf or use the entire filling for one loaf. I used dry herbs and olive oil for the second loaf. Roll it tightly starting at the long end. Pinch ends and place seam side down on a baking sheet and allow to double again.
When doubled, cut slashes on top and bake in a preheated 375F oven for about 30 minutes until the bread is browned and sounds hollow when tapped. Lightly brush butter over the top and sprinkle dry herbs.
Allow to cool and slice.
For the second loaf I spread a mixture of dry herbs in the pantry along with a drizzle of olive oil.
1 year ago: Bell Pepper Lentil Gravy
2 years ago: Capsicum Curry
Pictorial
1. Warm milk, water and butter until butter is melted. Allow to cool.
2. Add the cooled milk mixture to the rest of the ingredients and make a dough. Knead until the dough is elastic. Place in an oiled bowl and allow to rise.
3. While dough is rising prepare the filling. Heat oil and add cumin seeds. Add onion, garlic and salt; saute until onion is cooked.
4. Add the cilantro and allow mixture to cool.
5. Dough has doubled in volume. It took about an hour.
6. Divide dough into two pieces. Roll each into a 12 inch x 8 inch rectangle. I used the entire filling on one loaf and used dry herbs for the second loaf.
7. Roll from the long end tightly.
8. Pinch ends and place seam side down in a baking sheet to double again.
9. Doubled in size. Make slashes on top and bake in a 375F preheated oven for about 30 minutes until it is nicely browned and done. The internal temperature will read about 195F - 200F when done.
10. Out of the oven. Lightly brush butter over the top and sprinkle dry herbs.
Tasty snack ready.
Enjoy!
Linking to Bake Fest#28 hosted by Sangee and Yeastspotting.
such an flavorful and perfect baked bread
loving the stuffing very aromatic one !!
very lovely aromatic herb bread…
The bread looks so perfect. You bake like a pro. The herbed version of bread is really superb.
These look very tasty – I haven’t tried to do filling in bread in this way – must give it a try!