Herb and Garlic Bread
6,2 / 10
ready in 2 h. 20 min.
- ¼ cup butter (melted)
- 1 large egg
- ⅔ cup milk
- 2 ½ cups white Bread flour
- 2 tablespoons caster sugar (superfine)
- 1 teaspoon easy bake Yeast
- For the filling
- 5 cloves garlic cloves (crushed)
- ¼ cup butter
- 3 tablespoons curly parsley (chopped)
- 2 tablespoons Sage (chopped)
Pour the butter, egg and milk into a jug and mix together with a fork.
Put the flour into a large bowl with 1 tsp salt and sugar. Sprinkle over the dried yeast.
Pour in the liquid and mix together to make a rough ball.
Tip onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Cover loosely with clear wrap and leave in a warm place until risen until doubled in size.
Grease a 900g/2lb loaf tin.
Mix together the garlic, butter, parsley and sage and season generously with salt and ground black pepper.
Once the dough has risen, punch it down to deflate it. Lightly flour the surface and roll out the dough to a rectangle 33cm (10in) long and make the width of the dough the same as the length of the prepared loaf tin.
Spread the garlic and herb butter over the dough, right up to the edges.
Starting from the short end, roll up the dough and fit into the tin.
Cover loosely with a clean tea towel and leave to rise in a warm place for 1 hour until risen to the top of the tin.
Heat the oven to 200C (180C fan) 400F gas 6.
Brush the top of the loaf with milk and sprinkle over the sesame seeds.
Bake for about 30 minutes until risen and deep golden brown, covering with foil if the crust appears to be browning too quickly.