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