Spiraled Herb Bread
This is a favorite creation of mine for Midsummer.
Mama Moon’s Spiraled Herb Bread
1 1/2 tsp yeast
1 tsp honey
1 tsp salt
1/3 cup warm water
2 1/2 cups white flour
1 1/2 cups whole wheat flour
1 1/2 cups water
1 tbs olive oil
1/4 cup chopped fresh parsley
1 Tb each of assorted herbs (try a combo of 3 or 4 of the following: thyme, basil, oregano, rosemary, chives, chervil, savory, etc)
1/2 tsp ground black pepper
3/4 tsp kosher salt
2 tsp milk
preheat oven to 425*F
Combine first 4 ingredients and let stand 10 mins.
Sift flours into a large bowl.
Make a well in center of flour and add the yeast mixture, water and oil.
Stir with a fork until crumbly but moist.
Knead on a lightly floured surface for 10 minutes.
Add extra 1/4 cup of flour if mixture is sticking to the surface.
Shape into a ball and place in a lightly oiled bowl.
Cover and let rise 1 1/2 hours.
Turn dough onto a lightly floured surface and knead a few minutes.
Flatten dough to 8 in square. Sprinkle surface with salt, pepper and herbs evenly.
Roll up like a swiss roll and put into a greased 1.5qt loaf pan.
Cover and allow to rise 30 minutes. Brush top with milk, sprinkle with salt.
Bake in center of a very hot oven 25-30 mins or until well risen, brown and crusty on top.
It should sound hollow when tapped.
