Crusty, chewy bread ribboned with a savory filling. This is an authentic French recipe.
| Prep Time: | 30m |
| Cook Time: | 30m |
| Ready in: | 2h 40m |
| Yield: | 1 loaf |
Ingredients | |
| 1 tablespoon active dry yeast 2 tablespoons white sugar 1 teaspoon salt 3 1/2 cups all-purpose flour 1 cup milk 1 tablespoon distilled white vinegar 1/4 cup water 1/4 cup margarine 1/2 cup minced onion 1 clove garlic, minced 1/2 teaspoon salt 1 tablespoon minced parsley 2 tablespoons margarine | |
- In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
- In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
- Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
- Punch down dough and roll into a rectangle shape about 16x8 inches.
- In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
- Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
- Preheat oven to 400 degrees F (205 degrees C).
- Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 206 cal | Total Fat: | 6.3 g | Cholesterol: | 2 mg | |||
| Sodium: | 367 mg | Carbohydrates: | 32 g | Fiber: | 1.3 g | |||
| Protein: | 5 g | |||||||
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