Herb & Garlic Bread

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June 1, 2016 by marksetchfield

unnamed (2).jpgServes 4, prep time 15 minutes, plus 1 1/2 hours proofing, cooking time 1 hour

2 1/4 tsp dry yeast
3/4 cup warm water
3 tbsp softened butter  
2 3/4 cups all-purpose flour
1/4 cup warm milk
1 tsp sugar
2 tsp salt

3 tbsp butter softened
3 tbsp of mixed dried herbs
1 tsp of garlic salt

1 tbsp of mixed dried herbs
1 tbsp of rock salt
1 beaten egg
Preheat the oven to 180 degrees. In a large mixing bowl add the yeast and warm water, stir and leave to stand for five minutes. Melt the butter and add the yeast. Next, add the salt, sugar and sifted flour. Using your hands mix the ingredients together. Oil the mixing bowl and place the dough in the bowl; cover with cling film, place in a warm place for one hour to proof the dough. Next, prepare the herb butter, add the soften butter to a bowl, stir in the garlic salt and dried herbs. Grease and line a bun tin with greaseproof paper, allowing some to overhang the tin.  When the dough has risen, remove from the bowl and place on a floured surface. Roll out the dough into a long rectangle. With a sharp knife cut the dough in half, butter one strip and place on top of the second piece. Cut into four equal squares, butter each square and stack. Lift the stack and lay in the centre of the bun tin, brush with egg wash and sprinkle with rock salt and the remainder of the dry herbs. Leave to stand in a warm place for 30 minutes until the dough settles. Then transfer to the oven for about an hour. When the bread looks crisp and golden remove from the oven. Pull the bread out of the tin and place on a cooling tray, serve the bread warm and buttered.unnamed (1)GMS_THE_MENU_RETURN


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