Spiral Bread With Herb Filling
Item
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Title
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Spiral Bread With Herb Filling
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Identifier
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Bread
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Description
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Spiral Bread with Herb Filling
Servings: 2 loaves
Herb Filling:
4 cups parsley, chopped finely
4 cups green onions, chopped finely
2 cloves garlic, minced
4 Tbsp. butter
4 eggs beaten, lightly
1 tsp. salt
1/2 tsp. white pepper
dash Tabasco sauce
Saute first 3 ingredients butter for 10 minutes. Cool. Mix in remaining ingredients. Set aside.
Bread Dough:
1 cup scalded milk
2 Tbsp. sugar, granulated
2 1/2 tsp. salt
1/3 cup shortening, soft
3 eggs, beaten
1 cup lukewarm water
2 pkg. yeast
7 cups bread flour, sifted
beaten egg
melted butter
Combines first 4 ingredients in a large bowl. In a cup, dissolve yeast in lukeare water and add to milk mixture. Stir in 4 cups of flour, beating well; then mix in remaining flour. Turn our onto floured surface and knead until smooth. Place in a greased bowl, grease surface of dough, cover, and let rise in warm place until double in bulk. Punch down and turn onto a floured surface. Let rest for 10 minutes.
Cut dough in half and roll each into a rectangle, 8 by 10 inches and 1/4 inch thick. Brush with beaten egg. Spread with one-half of filling to within one inch of edges. Roll, jelly-roll fashion, and pinch edges to seal. Place in greased loaf pan, seam side down. Brush top with melted butter. Repeat for second half of dough. Cover with wax paper. Let rest in a warm place for 45 minutes. Bake at 375 degrees Fahrenheit for 50 to 60 minutes. Remove from pan. Cool.
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Creator
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Michigan League Kitchen
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Subject
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Miscellaneous
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Source
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“The University of Michigan Alumnae Council Presents the Michigan League Cookbook : A Collection of Recipes from the Kitchens of the Michigan League.”
Ann Arbor, Michigan: University of Michigan Alumnae Council of the Alumni Asociation
1984
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Rights
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Gift of Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
