Best fresh herb bread recipe
This is by far the best fresh herb bread EVER!!! So good, easy, fluffy, moist and very versatile. The dough is cut into rolls after rising and then rolled into a cheesy herbed olive oil mixture.
Servings: 10 servings
for the dough
- 430 g (15.2 oz/ 3 2/3 cups) plain flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 250 ml (8.5 fl.oz/ 1 cup) lukewarm water
- 2,5 teaspoons dry yeast (1 package of dry yeast (7 g/ 0.25 oz))
- 2 tablepoons flour (to dust the working surface)
For herb - cheese mixture
- 60 ml (2 fl.oz/ 1/4 cup) olive oil
- 110 g (3.9 oz/ 1 cup) grated cheese mild
- 1/2 teaspoon salt
- 3 garlic cloves
- 4 tablespoons fresh parsley chopped
- 3 tablespoons fresh chives finely chopped
Grease the cake tin with oil, including the sides and line the bottom with parchment paper. If you're using a Bundt pan or bread pan, line the pan with parchment paper. Add 2 tablespoons flour (from 430 g (15.2 oz)), yeast, sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 15 minutes.
Meanwhile combine the flour and salt in the glass bowl. After 15 minutes pour the the yeast mixture to the flour - salt mixture. Using a hand mixer with dough hooks or your hands mix well. Add oil and knead until you have a smooth dough. Remove the dough from the bowl, grease the bowl and put it back. Cover with a kitchen towel and put the dough in a warm place and let it rise for 40 minutes or until it has doubled in size.
In the meantime rinse and finely chop fresh parsley and chives. Peel and finely chop garlic cloves as well. Grate the cheese if you're using ungrated cheese. In a second bowl combine chopped herbs, garlic, cheese and olive oil. Mix well using a spoon and season with salt. Preheat the oven to 200 ° C (400 ° F) with both top and bottom heat.
Lightly flour the silicone pastry mat or cutting board. Tip the dough out of the bowl onto a floured surface and carefully shape it into a long baguette form. You want to retain the air bubbles in the dough intact so that you'll have a nicely fluffy bread. Cut the baguette roll into approximately 10 equal rolls. Roll each dough roll in the cheese mixture. Arrange all the rolls in the cake form in the circular form. Bake for 30 minutes or until nicely golden brown. Remove the bread from the cake tin by going around the edges with a knife to release it from the ring.
- If you're using your hands and the dough is too sticky, just pour a small amount of oil in your hands and oil them. Pour few drops of oil on the dough before covering it, so that it will not dry out.
- I always pre-heat the oven to 50 °C (122 °F), when it's cold in the house, put the glass bowl with the dough in the oven, close the door and switch off the oven and let it rise.
Cut the roll in the middle first, it makes it easier to cut equal rolls. If you have herb -cheese mixture left, just sprinkle it on top on the bread in the cake tin.