For today’s BBQ, and as a contribution to the Blog Event Breadbaking day # 41 here comes the bread crown filled with herb butter.
For this purpose take the preferred dough for producing white bread. I really like the receipe of Mister Bertinet
500 g wheat flour
350 ml water
10 g yeast
10 g salt
Knead the whole 10 minutes and then rest for 2 hours.
Now roll out dough into a rectangular plate and spread with about 100 g of herb butter. One one side let a wider margin.
Roll up the dough and form into a round. The end press together well. Now cut in intervals and turn the sections to one side 90°
Bake at 230 degrees Celsius in oven for about 20 minutes.
Advertisements
Thank you Heidi, I’m happy you joined Bread Baking Day this time. Hopefully next times too. Your bread looks amazing and delicious. I’ll try this shape too. What herbs did you use in your herb-butter? Thanks for baking with us.
Thank you Connie for hosting this event. I’ve used for the herb butter almost everything that grows on my terrace. Chives, parsley, oregano, thyme, tarragon, basil Provencal. And, of course 3 garlic gloves.
This looks really fun to make!! Nice pictures of the process. I’d like to try this myself. All those herbs sound wonderful mixed with butter and tucked into bread. Must have been delicious:)
Thank you Melanie. 🙂