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Herbed bread roll

Recipe from: 9/7/1995 12:00:00 AM
Ingredients 13
Servings 0


  • 125
    finely chopped mixed fresh herbs such as parsley, sage and origanum
  • 2
    cloves garlic, crushed
  • 50
    ground almonds
  • 50
    Parmesan cheese
  • 150
    olive oil
  • salt and freshly ground black pepper
  • 700
    white bread flour
  • 5
  • 10
    instant yeast
  • 450
    lukewarm water
  • 1
    extra-large egg, whisked


Preheat the oven to 190 ºC (375 ºF). Spray a large baking sheet with non-stick spray. Mix the fresh herbs, garlic, ground almonds and Parmesan cheese in a food processor. Turn on the food processor and pour small quantities of the olive oil through the spout until well blended with the herb mixture. Season with salt and pepper. Chill until needed. BREAD DOUGH: Combine the flour, salt and instant yeast in a mixing bowl. Add just enough lukewarm water to form a stiff dough. Knead the dough well until smooth and elastic and until it no longer sticks to your hands, for at least 10 minutes. Cover with a greased sheet of plastic and leave to rest in a warm place for 10 minutes. Punch the dough down and roll out until 1 cm thick. Spread with the filling, leaving a 5 cm edge all round. Brush this edge with the whisked egg and roll up the dough. Press the open ends firmly together and place the roll on a baking sheet. Leave in a warm place to rise, about 20-30 minutes. Brush the top of the roll with whisked egg and bake for about 20-30 minutes or until done. Cut into slices and serve hot with butter, if desired. Slices of mozzarella cheese and tomato, cottage cheese with ham or salami and gherkins also go well with the bread. Makes a large loaf.

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