French spiral herb bread

    (198)
    3 hours

    This is a crusty, chewy loaf rolled up like a swiss roll, featuring a savoury filing of onion, garlic and herbs. Serve warm, sliced, with plenty of butter on the side.


    189 people made this

    Ingredients
    Serves: 12 

    • 1 tablespoon dried active baking yeast
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 450g plain flour
    • 250ml milk
    • 4 tablespoons water
    • 50g butter or margarine
    • 1 tablespoon distilled vinegar
    • 80g minced onion
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1 tablespoon minced parsley
    • 2 tablespoons margarine

    Method
    Prep:30min  ›  Cook:30min  ›  Extra time:2hr rising  ›  Ready in:3hr 

    1. In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 200g of the flour.
    2. In a saucepan combine the milk, water and 50g of the butter or margarine until 38 degrees C. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
    3. Stir in 200g additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding more flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
    4. Punch down dough and roll into a rectangle shape about 40x20cm.
    5. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 40cm side roll the dough up tightly like a swiss roll.
    6. Place the bread seam side down onto a greased baking tray and let rise until doubled in sized.
    7. Preheat oven to 200 C / Gas 6.
    8. Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
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    Reviews & ratings
    Average global rating:
    (198)

    Reviews in English (159)

    by
    50

    Thank you, Aronna! I now use this recipe all the time, sometimes with the herb filling, sometimes without. The tender, fine texture and crisp crust make this bread wonderful either way. I've also split the dough to make two baugettes. (To get the extra crisp, crunchy crust of baugettes, put a pan full of boiling water in the oven with the bread while baking.)  -  07 Nov 2002  (Review from Allrecipes US | Canada)

    by
    45

    OH MY GOSH!!I will be taking this bread everywhere I go from now on!I will have so many friends!I added more if the filling,but I don't recomend doing this.It made the bread too hard to fully cook in the middle and even then it was a bit slimy inside.Next time I will leave well enough alone and make it the way the recipe says.Oh,I did sprinkle a little fresh parmasian over the topping before I rolled it up.This would have been good with the right amount of butter and onion.Make this bread!You'll be glad you did!  -  24 Apr 2002  (Review from Allrecipes US | Canada)

    by
    37

    This bread is a wonderful complement to any meal!  -  20 Nov 2001  (Review from Allrecipes US | Canada)

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