- Course: Desert/Breakfast.
- Cuisine: American.
- Prep time: 30 minutes.
- Cook time: 35 minutes.
- Total time: 1 hour 15 minutes.
INGREDIENTS:
MAKES 2 LOAVES
- 30ml/2 tablespoon active dry yeast
- 600ml/1 pint/2½ cups lukewarm water
- 425g/15oz/3⅔ cups strong white bread flour
- 505g/1lb 2oz/4½ cups strong wholemeal (whole-wheat) bread flour
- 15ml/3 tsp salt
- 25g/1oz/2 tablespoon butter
- 1 large bunch of parsley, finely chopped
- 1 bunch of spring onions (scallions), chopped
- 1 garlic clove, finely chopped
- Salt and ground black pepper
- 1 egg, lightly beaten
- milk, for glazing
STEPS:
- Combine the yeast and 50ml/2fl oz/¼ cup of the water, stir and leave for 15 minutes to dissolve.
- Combine the flours and salt in a large bowl. Make a well in the centre and pour in the yeast mixture and the remaining water. With a wooden spoon, stir from the centre, working outwards to obtain a rough dough.
- Transfer the dough to a floured surface and knead until smooth and elastic. Return to the bowl, cover with a plastic bag, and leave until doubled in volume, about 2 hours.
- Meanwhile, combine the butter, parsley, spring onion and garlic in a frying pan. Cook over low heat, stirring, until softened. Season and set aside.
- Grease two 23 x 13cm/9 x 5in tins (pans). When the dough has risen, cut in half and roll each half into a rectangle about 35 x 23cm/14 x 9in.
- Brush both with the beaten egg. Divide the herb mixture between the two, spreading just up to the edges.
- Roll up to enclose the filling and pinch the short ends to seal. Place in the tins, seam-side down. Cover, and leave in a warm place until the dough rises above the rim of the tins.
- Preheat the oven to 190°C/375°F/ Gas 5. Brush with milk and bake until the bottoms sound hollow when tapped for about 55 minutes. Cool on a rack.
Nutrition Servings: Amount Per Serving
Calories: 171kcal | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 206mg | Carbohydrate: 21g | Sugars: 1g | Fiber: 1g | Protein: 3g;
