Herbed Mezzaluna Bread
By NicoleS
A rich, lightly sweetened, egg and milk yeast dough is rolled out, covered with herbs and garlic, and folded over into irregular half-moon-shaped breads. Mezzaluna mean "half moon" in Italian.
- 1
Ingredients
- Dough:
- 1/4 cup plus 2 tsp. sugar
- 1 cup milk, scalded and cooled to lukewarm
- 2 pkgs. active dry yeast
- 3 cups unbleached all-purpose flour
- 1/2 tsp. salt
- 8 Tbsp. (1 stick) butter, chilled and cut into small chunks
- 3 large egg yolks
- Filling:
- 4 Tbsp. (1/2 stick) butter, at room temperature
- 1 Tbsp. olive oil
- 3-4 Tbsp. finely chopped fresh herbs (such as rosemary, basil, parsley), or 1 1/2-2 tsp. dried herbs (such as basil, thyme, and oregano)
- 5 cloves garlic, peeled and finely chopped
- Oil
- 1 large egg white, lightly beaten (optional)
Preparation
Step 1
In a small bowl, stir the 2 tsp. sugar into the warm milk. Sprinkle the yeast over the top and let stand until foamy, 5-10 minutes.
Put the remaining 1/4 cup sugar, the flour, salt, and butter in a food processor. Pulse until combined. Add the yeast mixture and the egg yolks; process thoroughly, 20-30 seconds. Transfer the dough to a large bowl, cover tightly with plastic wrap, and refrigerate at least 4 hours or overnight.
Roll the dough out into a thin, large irregular circle (or 2 or 3 smaller circles). Spread the butter and drizzle the olive oil over the dough, and sprinkle with herbs and garlic. Fold the dough in half, roll up the edges, and crimp to seal. The dough should be irregular, and flat.
Grease a large baking sheet and put the bread on it. Cover a let rise until not quite doubled, about 45-60 minutes.
About 30 minutes into the rise, preheat the oven to 350°F.
Brush the bread with the beaten egg white for an extra-shiny top. Bake until golden, about 40 minutes (the smaller circles will bake more quickly). Serve immediately.