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Recipes-Savory Herb Bread

10/23/2006 11:51:26 AM

Savory Herb Bread

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Ingredients

Dough:

1-1/2 cups to 3 cups/375 to 750 mL bread flour

1 package quick-rising active dry yeast

1-1/2 tsp/7.5 mL sugar

1 tsp/5 mL salt

3/4 cup/180 mL water (125°F/52°C)

1 egg, beaten

5 tbsp/75 mL olive oil

1 tsp/5 mL Rosemary add to cart

Filling:

3 tbsp/45 mL Honey Mustard add to cart

1/3 lb/150 g Canadian-style bacon, thinly sliced and trimmed of fat

1 can (2-1/4 oz/64 g) sliced black olives, drained

1-1/2 cups/375 mL (6 oz/170 g) shredded Monterey Jack cheese

1 tsp/5 mL Basil add to cart

Glaze:

1 egg

1 tbsp/15 mL water

Cracked Black Pepper add to cart

Directions

Dough/ Filling:
Combine 1-1/2 cups/375 mL flour, yeast, sugar and salt in mixing bowl. Add the water, egg and olive oil. Mix well, adding enough additional flour to make a soft dough. Knead until smooth (3 to 5 minutes). Place in a greased bowl, cover and let rise in a warm place 30 to 60 minutes or until doubled. Punch down. On a lightly-floured board, roll dough to a 12x15-inch/30x38-cm rectangle. Push rosemary into dough. Transfer dough to a greased baking sheet, inverting it so the rosemary side is face down. Spread mustard down center third of dough. Lay Canadian bacon over mustard, slightly overlapping pieces. Sprinkle with olives, cheese and basil. Using a scissors, cut dough on each side down the entire length into 1-inch/25-mm “fringes.” Enclose filling by starting at the corners and folding the fringes over the filling in a criss-cross manner. Let loaf stand, uncovered, in a warm place for 30 minutes or until doubled.

Glaze:
For glaze, beat egg and water until well-mixed. Brush over loaf and sprinkle with cracked pepper. Bake at 375°F/190°C for 22 minutes or until golden brown.

Makes 8 servings.

Tina Ranieri http://www.examiner.com/x-29340-Atlanta-Roller-Derby-Examiner http://www.examiner.com/x-40140-Atlanta-Fishing-Examiner

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