This was the most perfectly shaped loaf I’ve ever made!
- 1/2 recipe of master bread dough, prepared through the first rising
- 2-3 tbsp chopped scallions or chives
- 3-4 tbsp chopped flat leaf parsley
- 2 tbsp butter
You can add any other herbs you have on hand.
- Melt butter on low heat and add parsley and scallions. Cook on low until greens wilt. Cool.
- Prepare master bread dough through the first rising. Roll the dough into a rectangle and spoon on the greens.
- Roll up into a cylinder, pinch at the ends, and place into an oiled bread pan (seam side down). Use extra melted butter to brush the top of the loaf. Cover and let rise in a draft-free place until doubled in volume.
- Bake at 400 degrees for 25-30 minutes. It’s fully cooked if it makes a hollow sound when you knock on it.
- Brush with butter and let cool for five minutes before slicing. (remove it from the pan to cool—otherwise condensation may occur and make your bread soggy at the bottom, maybe)
I served this alongside kale-tarragon soup with white bean salad, but I’m sure it can go alongside almost anything.