Gardener's Treat Bread

[Guest guest]

The photo of these loaves made me want to save it in MC. Strips of fresh

herbs are pressed into the dough before baking and then brushed with

olive oil so they won't burn. This recipe is not for the ABM, it makes 4

baguette type loaves.

 

JoAnn

 

 

* Exported from MasterCook *

 

Gardener's Treat Bread - Better Homes & Gardens

 

Recipe By :BH & G page 236 - photo page 220

Serving Size : 16 Preparation Time :0:40

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups all-purpose flour -- up to 4 1/2

1 package active dry yeast

1 cup milk

3 tablespoons sugar

2 tablespoons butter or margarine

1/2 teaspoon salt

2 eggs -- beaten

1 cup Asiago Cheese -- shredded

OR Parmesan cheese

2 tablespoons fresh chives -- snipped

1 egg white -- beaten

1 tablespoon water

1 whole green onion

1 white-part leek -- thinly sliced

fresh chives

Italian parsley sprigs

1 tablespoon olive oil

 

In a large mixing bowl stir together 2 cups of the flour and the yeast;

set aside.

 

In a medium saucepan heat and stir milk, sugar, margarine or butter, and

salt just until warm (120 to 130 degrees) and margarine almost melts.

Add milk mixture to dry mixture along with the two eggs. Beat with an

electric mixer on low to medium speed for 30 seconds, scraping sides of

bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon,

stir in cheese, snipped chives, and as much of the remaining flour as

you can.

 

Turn dough out onto a lightly floured surface. Knead in enough remaining

flour to make a moderately stiff dough that is smooth and elastic (6 to

8 minutes total). Shape the dough into a ball. Place in a lightly

greased bowl; turn once. Cover; let rise in a warm place about 1 hour or

until dough is double in size.

 

Pinch dough down. Turn dough out onto a lightly floured surface. Divide

dough into 4 portions. Cover; let rest 10 minutes. Meanwhile, lightly

grease 2 baking sheets.

 

Shape dough by gently pulling each portion of the dough into a 10 x 4

1/2 inch rectangle. Place on prepared baking sheets. In a small bowl,

stir together egg white and water. Brush loaves with egg white mixture.

 

To decorate the loaves:

Gently press green onion into one loaf. Arrange leek slices on a second

loaf. Place several whole chives on a third loaf. Top remaining loaf

with parsley sprigs. Gently brush onion, chives, leeks, and parsly with

olive oil to prevent them from drying out. Cover and let rise in a warm

place until dough is nearly double in size (about 45 minutes).

 

Preheat oven to 375 degrees. Bake for 15 to 18 minutes or until golden.

(If necessary, cover loosely with foil the last 5 minutes of baking to

prevent overbrowning.) Remove from baking sheets; cool on wire racks.

Makes 4 loaves (16 servings)

 

 

Description:

" A handmade bread shimmering with fresh garden herbs. "

Source:

" Better Homes and Gardens April 1999 "

Yield:

" 4 baguettes "

Start to Finish Time:

" 3:15 "

 

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Per serving: 192 Calories (kcal); 6g Total Fat; (26% calories from fat);

7g Protein; 28g Carbohydrate; 36mg Cholesterol; 188mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 1 Fat; 0 Other Carbohydrates

 

NOTES : The photo of these loaves shows the fresh herbs pressed onto the

top of the breads. A spring or summer treat!

Posted to Veg-Recipe and Bread Bakers 6/99 Typos by JoAnn Pellegrino

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0