- 20
Ingredients
- TOPPING:
- 20 - 24 pieces / 1 lb. loaf
- 3/4 cup milk
- 2 tbsp. olive oil
- 1 tsp. sugar
- 1 tsp. salt
- 1 clove of garlic, minced or grated
- 1 1/2 cups bread flour
- 1/2 cup whole wheat flour (I used all white flour)
- 1 1/2 tsp. bread machine yeast
- 6 tbsp. butter (salted, if you have it)
- 2 cloves garlic, minced or grated
- 1/4 tsp. dried sage or 1 tsp. finely minced fresh
- 1/4 tsp. dried rosemary or 1 tsp. finely minced fresh
- 1/2 tsp. dried basil or 1 1/2 tsp. finely minced fresh
Preparation
Step 1
* *Put* first eight ingredients in bread pan in order listed. *Set* for whole wheat bread, dough stage, no add-ins and press start.
* A few minutes before dough is ready, *melt* butter in a small pot. *Add* garlic and herbs and cook over low heat, taking care not to brown them, for two or three minutes. *Remove* from heat and set aside.
* Lightly *oil* a tube pan or a spring-form pan (try putting a small pyrex dish in the centre to create a tube pan).
* *Remove* dough from bread machine and *punch* down. *Roll* into a thick log and cut into 20 to 24 pieces. *Roll* each piece into a ball (they don't need to be perfectly round).
* *Dip* each ball into the herb and butter mixture and layer in the baking pan. The first layer should be close but not touching. On each succeeding layer, place balls so that they overlap the spaces between the layer below. *Drizzle* any remaining butter over the dough in the pan.
* *Cover* loosely and put in a warm place until doubled in volume, about 30 - 40 minutes.
* *If making ahead, prepare as above and cover tightly with plastic wrap and *refrigerate*. *Remove* from fridge about 1 1/2 - 2 hours before ready to bake, to bring to room temperature and to complete the final rise.
* *Bake* at 350 until lightly browned and a skewer comes out clean, about 25 to 30 minutes. *Invert* onto serving dish, remove baking pan and serve hot.
* *N.B.* Don't make this wait for you, it's no good cold.