Feta Garlic Bread with Herbs
I don't bake a lot of bread as a rule, and this just turned out so very pretty.
It's from a Swedish book called (in translation, duh) Around the World in 80 Doughs. Um, hnyah, hnyah. The author is called Annica Triberg, but I don't think it's been published in English. Basically it's a very average dough, (300ml milk, 25 g yeast, 1 egg, 2 tbsp olive oil, 900 ml flour, 2 tsp salt*) rolled out (let it rise for an hour or so first) and sprinkled with feta (the recipe called for "at least 100 ml, crumbled" - I just used a 200g tin, which is probably at least twice that), dried herbs (basil, oregano and thyme, one tsp each) and garlic (2-3 cloves, minced), then rolled up and cut into slices that you put cut-side up in a cake tin. (Don't pack them too close together, as that'll leave you with a bread that's brown at the top and all doughy inside. I've done this with cakes that are baked this way.) The recipe says to brush with egg after you've let it rise again, but I have an irrational dislike for the shiny finish that gives, so I used some olive oil. Sprinkle with sesame seeds and bake at 225°C for 10 minutes, then lower the heat to 175°C and bake for 25-30 minutes.
There's another (less pretty) picture @ my lj
* the only thing I'd change in this recipe is the amount of salt. Maybe 1 tsp, maybe even less.
It's from a Swedish book called (in translation, duh) Around the World in 80 Doughs. Um, hnyah, hnyah. The author is called Annica Triberg, but I don't think it's been published in English. Basically it's a very average dough, (300ml milk, 25 g yeast, 1 egg, 2 tbsp olive oil, 900 ml flour, 2 tsp salt*) rolled out (let it rise for an hour or so first) and sprinkled with feta (the recipe called for "at least 100 ml, crumbled" - I just used a 200g tin, which is probably at least twice that), dried herbs (basil, oregano and thyme, one tsp each) and garlic (2-3 cloves, minced), then rolled up and cut into slices that you put cut-side up in a cake tin. (Don't pack them too close together, as that'll leave you with a bread that's brown at the top and all doughy inside. I've done this with cakes that are baked this way.) The recipe says to brush with egg after you've let it rise again, but I have an irrational dislike for the shiny finish that gives, so I used some olive oil. Sprinkle with sesame seeds and bake at 225°C for 10 minutes, then lower the heat to 175°C and bake for 25-30 minutes.
There's another (less pretty) picture @ my lj
* the only thing I'd change in this recipe is the amount of salt. Maybe 1 tsp, maybe even less.