HERB SWIRL BREAD

Herb Swirl Bread, is my contribution to "World Day of Bread-2007" which will be held on October 16th this year and this event is organized by Zorra of "kochtopf" blog. Thank you for hosting Zorra!:))
Update: here is the round up!



Bread; according to www.answers.com:
bread (brĕd) pronunciation..noun

1. A staple food made from flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked.
2. Food in general, regarded as necessary for sustaining life:
“If bread is the first necessity of life, recreation is a close second” (Edward Bellamy).
3. Something that nourishes; sustenance:
“My bread shall be the anguish of my mind” (Edmund Spenser).
4. Bread;
1. Means of support; livelihood: earn one's bread.
2. Slang. Money.
bread·ed, bread·ing, breads.
To coat with bread crumbs, as before cooking: breaded the fish fillets.

World day of Bread; October 16, 2007!
I did not participate in last year's World day of Bread. When I came across this cute logo in quite a few blogs, I immediately jumped at the chance to bake some bread. I chose this bread from a magazine which has a fabulous taste like Garlic bread which I love and easy recipe to follow too. Here it is! Happy Bread day to all of you!:))

Herb Swirl Bread:
This recipe is adapted from my favorite cooking magazine "Taste of Home".



A close up of swirls!



Ingredients you need:


3 - 3 1/4 cups all purpose flour
1 tbsp sugar
1 package (1/4 oz) active dry yeast
1 tsp salt
1 cup water
2 tbsp vegetable oil
herb filling
1/4 cup butter, softened
1/3 minced fresh parsley OR 1/4 dry parsley
1 tbsp minced chives
1 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp dry red chilli flakes

3 tbsp of cornmeal for the bottom of the pan when baking the bread.

Here is how to bake the Swirl bread:


1. In a large mixing bowl, mix 1 1/2 cups flour, sugar, yeast and salt. Heat water and oil to 120F-130F temperature and add this to the flour mixture and beat well.Add in the rest of the flour little at a time making sure you get a soft pliable dough.You may not have to use the last 1/4 cup of flour at all.It took me 3 cups using a Kitchen aid mixer with a dough hook.
2. Turn on to a floured surface, knead until smooth and elastic. Apply some oil on the dough, cover and let it rise in a warm place until doubled, for about an hour.
3. In a small bowl, combine all the herb filling until everything is mixed well.
4. Punch down the doubled dough, turn on to a floured surface, roll out into 15"x12" rectangle. Spread herb filling within 1" of the edge of the dough, roll up jelly-roll style, starting with the 12" side.Seal the seam.
5. Spray a baking sheet with oil lightly, sprinkle cornmeal on it, and place the loaf seam side down on the pan. With a sharp knife, make 3 or 4 shallow diagonal cuts across the top of the loaf. Cover and let it rise in a warm place until doubled for about an hour.
6. Bake at 375F for 25-35 minutes, or until golden on top. Remove from the pan, cool on a wire rack.

Note: You can add any kind of cheese or your choice of spices to this bread. Enjoy!

That's it! Slice them and serve with coffee or with Spaghetti and meatball marinara sauce. My thanks to "Taste of Home" magazine!:))