Breads Recipes - Spiral Herb Bread

Ingredients

• 30ml/2 tbsp active dried yeast

• 600ml/2 1/2 cups lukewarm water

• 425g/3 1/4 cups strong white flour

• 500g/generous 3 1/2 cups whole meal flour

• 15ml/1 tbsp salt

• 25g/2 tbsp butter

• 1 large bunch of parsley, finely chopped

• 1 bunch of spring onions, chopped

• 1 garlic clove, finely chopped

• salt and ground black pepper

• 1 egg, lightly beaten

• milk, for glazing

---

Method:

1. Combine the yeast and 50ml/2fl oz/1/4 cup of the water, stir and leave for 15 minutes to dissolve.

2. Combine the flours and salt in a large bowl. Make a central well and pour in the yeast mixture and the remaining water. With a wooden spoon, stir to a rough dough. Transfer to a floured surface; knead until smooth. Return to the bowl, cover with a plastic bag, and leave until doubled in size.

3. Meanwhile, combine the butter, parsley, spring onions and garlic in a large frying pan. Cook over a low heat, stirring, until softened. Season and set aside.

4. Grease two 23 x 13cm/9 x 5in loaf tins. When the dough has risen, cut in half and roll each half into a rectangle 35 x 23cm/14 x 9in. Brush with the beaten egg; spread with the herb mixture. Roll up to enclose the filling, pinch the short ends to seal. Place in the tins, seam-sides down. Cover, leave in a warm place until the dough rises above the tin rims.

5. Preheat the oven to 190C/375F/Gas 5. Brush the loaves with milk and bake until the bases sound hollow when tapped, about 55 minutes, Cool on a wire rack.