OK, the french name is much nicer: Pains à l’ail et au persil. But I live in Zurich, so Deutsch it is. Inspired by this foodbeam posting, I made garlic and parsley rolled bread. It was delicious and definitely will be worked into my regular repertoire. Against type, I'm imagining all sorts of fillings: carmelized onions, parma ham, sweet preserves, cinnamon and sugar... not all at once, of course. I made a few adjustments to the recipe so I'm posting my version below. For detailed photos on the construction, check the foodbeam posting. I couldn't get as many folds as Fanny, but my bread was still good.
makes 4
for the bread dough
350g bread flour (I used halbweissmehl)
1 tsp salt
1 tsp instant yeast
240ml warm water
1. Combine flour, salt and yeast in a bowl. Slowly add water and mix until dough comes together (you will have a soft, sticky dough). Let dough rest for 10 minutes. Knead dough for about 10 minutes until it forms a soft and smooth ball and passes the windowpane test. Place dough in an oiled bowl, cover with plastic wrap and rise at room temperature until doubled, about 90 mins.
350g bread flour (I used halbweissmehl)
1 tsp salt
1 tsp instant yeast
240ml warm water
1. Combine flour, salt and yeast in a bowl. Slowly add water and mix until dough comes together (you will have a soft, sticky dough). Let dough rest for 10 minutes. Knead dough for about 10 minutes until it forms a soft and smooth ball and passes the windowpane test. Place dough in an oiled bowl, cover with plastic wrap and rise at room temperature until doubled, about 90 mins.
2. Divide the dough into four pieces and proceed with the filling and folding. For each piece, roll into approximately an 8in x 10in rectangle. Spread a thin layer of the butter mixture over the dough. Then fold in three like a business letter. Spread another layer of the butter mixture over the dough. Fold in three again (or half if the dough is not wide enough), then spread another layer of butter mixture. Then fold one end of the dough over the other. Repeat with other dough pieces.
3. Lay formed dough on a cooking sheet, cover with plastic and let rise until double, about 45mins. Meanwhile, preheat oven to 230C. Bake 20-25 mins until golden-brown. Although one bread per person is nice for dinner, slicing the bread into about 1in pieces is quite pretty and great for party.
for the herbed butter
a bunch of parsley, very finely chopped (about 1/3 to 1/2 cup, I think)
6 fat cloves of garlic, peeled and crushed
100g butter, at room temperature
Mix until smooth.
for the herbed butter
a bunch of parsley, very finely chopped (about 1/3 to 1/2 cup, I think)
6 fat cloves of garlic, peeled and crushed
100g butter, at room temperature
Mix until smooth.
4 comments:
Hi Tanya,
your blog looks so sweet. I love bothe the layout and content.
Im glad you liked these little breads.
Hmmm caramelised oonion would be heaven for me. I cant wait to try.
love
- fanny
ps i corrected the water quantity on foodbeam - thanks for pointing out :)
These were a big hit at the Enrichment Night activity! The crust was flaky and light, and the inside was chewy and flavorful. Thanks for bringing them, they really made the evening a success.
Hi Tanya!
I like your Blog. I am a German, living in Wales. Will try your garlic rolls...yummy.
Welcome Netty! I hope your rolls turn out great.
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