Manageability – Looks Worse Than It Is
I’m sure you’ve seen how hard it is to find flour during the Covid-quarantine, or the “Covantine”. Seems everybody and their damn kids are making bread while trapped at home. Well, I get it. I couldn’t resist how pretty Half Baked Harvest’s Swirled Garlic Herb Bread looks. And while I understand that the bread looks kinda daunting, isn’t that what Manageable Martha is here for? To let you know just how daunting it is?
In truth, it was only a little daunting, but as far as bread’s go it was pretty easy. The main issue was that there was no instant yeast available in stores, and I ended up having to use the regular yeast I had on hand. The package of regular yeast even said “not recommended for recipes that call for rapid or instant”, but Google told me it was fine. And you know what? It was. I think I let mine rise too long in light of using regular yeast, and the bread got a little bigger than I wanted, and the pretty herb-y swirls didn’t fully form. But this doughy treat is savory and crunchy, with a perfect balance of herbs and garlic baked right in to the soft and warm center. Makes a perfect side for any meal – especially homemade pizza!
INGREDIENTS
- 3/4 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 2 tablespoons honey
- 3 large eggs. Are there other sized eggs? I only ever see that one size…
- 3 1/2 – 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 6 tablespoons salted butter, at room temperature, plus more for serving
- 1-2 cloves garlic, grated or finely chopped
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage (the herb. Not like a sage old man)
INSTRUCTIONS
- In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, 3 1/2 cups flour, and salt. Using the dough hook, first hold it in your hand and say “arrggg!!”, then attach it to the mixer and mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons room temp butter and mix until combined, about 2-3 minutes more. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
- Meanwhile, combine the remaining 4 tablespoons butter, the garlic, parmesan, basil, sage, and thyme in a small bowl.
- Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the garlic herb butter evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal, like a kiss from the rose on the grave.
- Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact (see above photo). Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
- Coil half the rope up like a snake, stopping when you reach halfway. Then, coil the second half of the rope in the opposite direction (see above photo). Carefully transfer to a parchment-lined baking sheet. Cover and let rise in a warm place for 45 minutes.
- Preheat the oven to 350 degrees F. Transfer the bread to the oven and bake 30-35 minutes, until the top is golden brown and the bread is cooked through. Brush the top of the loaf with butter. Slice and serve warm…with additional butter.
- Basically what I’m saying is eat butter.