Medieval parsley bread

Yield: 1 Servings

Measure Ingredient
6 cups Unbleached flour
1 teaspoon Dried rosemary
1¾ cup Warm water
1 teaspoon Dried basil
3 \N Packs active dry yeast
½ teaspoon Cinnamon
1½ cup Finely chopped parsley
6 tablespoons Honey
1⅔ tablespoon Coarse salt
3 \N Whole eggs + 2 yolks
6 tablespoons Melted butter

Sprinkle yeast on ½ cup of warm water. Stir in honey, let sit for 5 minutes. Add remaining water, beat in about 2½ to 3 cups flour.

Beat with a wooden spoon for about 200 strokes. Cover with damp towel, put in a warm place, & allow to rise for 30-45 minutes, or until doubled. Stir down, beat in salt, melted butter, 3 whole eggs, + extra yolk. Crush dried herbs & add ½ cup parsley. Mix with cinnamon & add to batter, stirring well. Beat in remaining flour with spoon, then with hands work until dough comes away from sides of bowl. Turn out onto a lightly floured board & knead until smooth, shiny & elastic, about 10-20 minutes, adding small amounts of flour if necessary. Place in a buttered bowl, cover with damp towel, let rise in a warm place until doubled, about 50 minutes. Punch down, cover & let rise again until doubled, about 30 minutes. Punch down.

Turn out onto a floured surface. Let dough rest 5 minutes. Shape into three free form curls or twists. Place on buttered cookie sheet.

Cover lightly with damp towel & let rise until doubled, about 25 minutes. Preheat oven to 375F. Brush loaves with beaten egg yolk.

Bake about 50 minutes or until browned & loaf sounds hollow when rapped on top & bottom. Cool on rack.


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