When you have a spare morning and the energy to knead, give this savory bread recipe a try.
By tweaking a basic enriched dough recipe and creating a simple braid, you can elevate this easy weekend baking project. Don't be daunted by all of the kneading; it will be over before you know it!
Recipe: Garlic and Herb Braided Loaf
Ingredients:
- 1 cup whole milk
- 1/4 cup butter, cut into small pieces
- 1/4 cup warm water (about 110 degrees)
- 2 T. granulated sugar
- 1 T. active dry yeast
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 large egg, beaten
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
- 1/2 tsp. dried basil
- 1 egg white, beaten with 1 tsp. water
Method:
- In a small bowl, microwave the milk and butter for two minutes. Stir to mix and then set it aside to cool for 10 minutes.
- In a large mixing bowl, combine the milk, warm water, and sugar. Sprinkle the yeast on the surface and gently stir it in. Let it rest for five minutes until the yeast visibly blooms. Stir in two cups of flour and mix it well by hand with a wooden spoon. Add the egg, salt, and dry seasonings then continue to stir for two minutes.
- Add in the rest of the flour, a half-cup at a time, until you get a barely sticky dough. Set aside the wooden spoon and continue kneading by hand, adding sprinklings of flour until the dough is no longer sticky. Knead it in the bowl for five minutes, using the heel of your hand to push it down and then your fingertips to scoop it back into a ball.
- Cover the bowl with a dishcloth and let it rise for 30 minutes in a warm part of your kitchen. Flour your countertop and tip out your risen dough. Cut the dough into thirds and shape it into long strands.
- Pinch the strands together at the top, make a loose braid, then pinch the strands together at the bottom. Tuck the ends under the loaf to create an oblong shape. Cover the entire cookie sheet with a dishcloth and let it rise for 30 minutes while you wait for the oven to preheat to 375 degrees. Brush the surface lightly with the egg white wash before putting the loaf in the oven.
- Bake for 30-35 minutes, and allow to cool before slicing.
Variations:
- This loaf expands quite a bit as it bakes. If you prefer a more uniform shape, skip the braid and make two simple, long loaves instead. Make sure you slash the tops a few times before you bake them.
- If you don't have fresh milk, reconstituted powdered milk and water or evaporated milk would work in this recipe.
- When choosing additional mix-ins, consider Parmesan cheese, snipped fresh chives, or some red chili flakes for a kick.
- Sprinkle some dry seasonings on after the egg whitewash for a more artisanal finish.
**Photos by Sarina Petrocelly.
What are some of your favorite flavors for a savory loaf of bread? Let us know in the comments.
