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Friday, November 13, 2009

White Herb Bread Braids

I made this a couple weeks ago, and have since had a few requests for the recipe. Here you go, folks!

From page 37 of this cookbook.

White Herb Bread Braids

7 cups white bread flour
2 tsp salt
2 Tbsp butter, melted
1 small onion, finely chopped
2 cloves garlic, crushed
1 tsp dried thyme
2 tsp sugar
7 Tbsp chopped fresh parsley
About 2 ½ cups warm water
1 Tbsp active dry yeast
Grated Parmesan cheese and poppy seeds

Sift flour with salt. Add butter, onion, garlic, and herbs. Stir sugar into 1 cup of the water, sprinkle in the yeast, cover and leave to froth. Pour the yeast mixture into a well in the flour, mix and add the remaining water or enough to make a workable dough. Knead until smooth and elastic. Shape into a ball and return to bowl. Brush top with oil, cover and leave to rise in a warm place until doubled, about 45 minutes.

Punch down, knead well and divide into two portions. Divide each half into three pieces, roll into long sausage shapes and then braid, pinching to close at both ends. Place loaves on greased baking sheets, cover lightly with damp towels and leave to rise until doubled – 30 to 60 minutes. Brush with milk and sprinkle with Parmesan cheese and poppy seeds. Bake at 425° for 10 minutes, then reduce heat to 350° and bake for 20 minutes longer. Cool on a wire rack.