How To make French Herb Swirl
brEAD:
1 c Buttermilk
1/4 c Water
1/4 c Margarine or butter
4 c All-purpose flour
2 tb Sugar
1 t Salt
2 pk Active dry yeast
1 t Poppy seed
FILLING:
2 tb Margaine or butter
1/2 c Minced onion
1 tb Chopped parsley
1 ea Clove garlic, minced
1/2 ts Salt
In a small saucepan, heat milk, water and butter until very warm. In a large bowl combine heated liquids, 1 1/2 cups flour, sugar, salt and yeast. Beat 3 minutes
at medium speed. Stir in additional 1 1/2 to 2 cups flour to form a soft dough. On a floured surface, knead the dough untill smooth and elastic<about 5 minutes>. Place dough in a greased bowl and cover. Let rise in a warm place for 30 to 45 minutes or until doubled in size. Grease a 12 cup fluted tube pan; sprinkle with poppy seeds. In a small saucepan saute onion in butter till lightly browned; stir in remaining filling ingredients Punch down dough; roll out to a 16x8-inch rectangle. Spread filling to abou 1-inch from edges. Start with the longer side, roll up
tightly and seal edg Form into a circle and seal ends. Place in prepared pan. Cover and let rise about 15 minutes or til doubled in size. In a preheated 400F oven bake 20 to 30 minutes or untill golden brown. Remove immediately from pan.
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Bread Machine-Cheese Swirl Bread 2.0
SCROLL DOWN FOR COMPLETE RECIPE LISTED IN THE DESCRIPTION BOX. This version has a bit of a spicy kick which pairs very well with the cheese. You can scale it back or omit the chili flakes altogether if desired.
Recipe below is for a 1-1/2 lb loaf:
Cheese Swirl Bread
2/3 c. Milk
1/4 c. Water
1 Egg
3 c. Bread Flour
2 T. Sugar
3/4 t. Salt
1 t. Active Dry Yeast
* Make sure all ingredients are room temperature for best results.
Filling:
1/2 c. Grated Parmesan cheese
1 c. Shredded mozzarella cheese
1/2 t. each: Chili pepper flakes, onion powder, garlic powder, chives, shallots, ground black pepper, salt.
With the kneading paddle in place, add first 7 ingredients to the bread maker pan. Place pan in the machine and use the 'dough' cycle. When cycle is finished, remove dough from pan and on lightly floured surface, roll out into a rectangle.
In a small bowl add all of the dry herb/spice ingredients and mix together. Sprinkle the herb mixture over the surface of the rolled dough. Using your rolling pin, gently roll over the herbs to press into the dough. Next evenly sprinkle the Parmesan cheese over the herbs, then sprinkle the mozzarella cheese. Again, gently press into dough. Roll up the dough starting on shorter end, rolling tightly and sealing the edge. With seam side down, pinch the ends and tuck under on each side of roll. Remove kneading paddle from pan and gently place dough back into the pan. Place in bread machine but DO NOT turn on. Allow dough to rise until doubled in size, about 30-40 minutes. When doubled, use 'bake' cycle to finish loaf. Remove loaf from baking pan and allow to cool completely on cooling rack before slicing. Enjoy!
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