luisa_calif
Well-known member
REC: Herbed Mezzaluna Bread. For all you garlic loving bakers....>>>
This recipe is from the Dairy Hollow House
Soup and Bread book. It smells wonderful
baking and has always been very popular
whenever I have taken it anywhere. You can
make 3 or 4 small ones, or 1 large one and
just let people tear off what they want.
Herbed Mezzaluna Bread
DOUGH
1/4 c. plus 2 tsp sugar
1 c. milk, scalded and cooled to luke warm
2 pks active dry yeast
3 c. unbleached all-purpose flour
1/2 tsp salt
1 stick butter, chilled and cut into small
chunks
3 large egg yolks
FILLING
4 tbsp. butter, at room temperature
1 tbsp olive oil
3-4 tbsp finely chopped combination of fresh
herbs, such as rosemary, basil, savory, and
parsley and/or 1 1/2 to 2 tsp dried herbs
such as basil, thyme, and oregano
5 cloves garlic, peeled and put through a
press or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)
1. In a small bowl, stir the 2 tsp sugar into
the warm milk. Sprinkle the yeast over the
top and let stand until foamy, 5 to 10
minutes.
2. Put the remaining 1/4 cup of sugar, the
flour, salt and butter in a food processor.
Pulse until combined. Add the yeast mixture
and the egg yolks; process until thoroughly
mixed, 20 to 30 seconds. Transfer the dough
to a large bowl, cover tightly with plastic
wrap, and refrigerate at least 4 hours or
overnight.
3. Roll the dough out into a thin, large
irregular circle (or 2 or 3 smaller circles).
Spread the butter and drizzle the olive oil
over the dough, and sprinkle with the herbs
and garlic. Fold the dough in half; roll up
the edges, and crimp to seal. The dough
should be irregular and flat.
4. Spray a large baking sheet with the Pam or
coat lightly with oil and put the bread on
it. Cover with a clean cloth and let rise
until not quite doubled, 45 to 50 minutes.
5. About 30 minutes into the rise, preheat
oven to 350 F.
6. Brush the bread with the beaten egg white
for an extra shiny top. Bake until golden,
about 40 minutes (the smaller circles bake
more quickly). Serve as soon as possible.
Once the first chunk is torn off, the aroma
of garlic just pour out...so wonderful!!!
I have never used a food processor in making
this, just did it by hand the way I make all
my bread, and it turned out fine. Enjoy!
This recipe is from the Dairy Hollow House
Soup and Bread book. It smells wonderful
baking and has always been very popular
whenever I have taken it anywhere. You can
make 3 or 4 small ones, or 1 large one and
just let people tear off what they want.
Herbed Mezzaluna Bread
DOUGH
1/4 c. plus 2 tsp sugar
1 c. milk, scalded and cooled to luke warm
2 pks active dry yeast
3 c. unbleached all-purpose flour
1/2 tsp salt
1 stick butter, chilled and cut into small
chunks
3 large egg yolks
FILLING
4 tbsp. butter, at room temperature
1 tbsp olive oil
3-4 tbsp finely chopped combination of fresh
herbs, such as rosemary, basil, savory, and
parsley and/or 1 1/2 to 2 tsp dried herbs
such as basil, thyme, and oregano
5 cloves garlic, peeled and put through a
press or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)
1. In a small bowl, stir the 2 tsp sugar into
the warm milk. Sprinkle the yeast over the
top and let stand until foamy, 5 to 10
minutes.
2. Put the remaining 1/4 cup of sugar, the
flour, salt and butter in a food processor.
Pulse until combined. Add the yeast mixture
and the egg yolks; process until thoroughly
mixed, 20 to 30 seconds. Transfer the dough
to a large bowl, cover tightly with plastic
wrap, and refrigerate at least 4 hours or
overnight.
3. Roll the dough out into a thin, large
irregular circle (or 2 or 3 smaller circles).
Spread the butter and drizzle the olive oil
over the dough, and sprinkle with the herbs
and garlic. Fold the dough in half; roll up
the edges, and crimp to seal. The dough
should be irregular and flat.
4. Spray a large baking sheet with the Pam or
coat lightly with oil and put the bread on
it. Cover with a clean cloth and let rise
until not quite doubled, 45 to 50 minutes.
5. About 30 minutes into the rise, preheat
oven to 350 F.
6. Brush the bread with the beaten egg white
for an extra shiny top. Bake until golden,
about 40 minutes (the smaller circles bake
more quickly). Serve as soon as possible.
Once the first chunk is torn off, the aroma
of garlic just pour out...so wonderful!!!
I have never used a food processor in making
this, just did it by hand the way I make all
my bread, and it turned out fine. Enjoy!