The best delicious Medieval Parsley Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Medieval Parsley Bread recipe today!
Hello my friends, this Medieval Parsley Bread recipe will not disappoint, I promise! Made with simple ingredients, our Medieval Parsley Bread is amazingly delicious, and addictive, everyone will be asking for more Medieval Parsley Bread.
What Makes This Medieval Parsley Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Medieval Parsley Bread.
Ready to make this Medieval Parsley Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
6 c Unbleached flour
1 ts Dried rosemary
1 3/4 c Warm water
1 ts Dried basil
3 Packs active dry yeast
1/2 ts Cinnamon
1 1/2 c Finely chopped parsley
6 tb Honey
1 2/3 tb Coarse salt
3 Whole eggs + 2 yolks
6 tb Melted butter
Sprinkle yeast on 1/2 cup of warm water. Stir in honey, let sit for 5
minutes. Add remaining water, beat in about 2 1/2 to 3 cups flour.
Beat with a wooden spoon for about 200 strokes. Cover with damp
towel, put in a warm place, & allow to rise for 30-45 minutes, or
until doubled. Stir down, beat in salt, melted butter, 3 whole eggs,
+ extra yolk. Crush dried herbs & add 1/2 cup parsley. Mix with
cinnamon & add to batter, stirring well. Beat in remaining flour with
spoon, then with hands work until dough comes away from sides of
bowl. Turn out onto a lightly floured board & knead until smooth,
shiny & elastic, about 10-20 minutes, adding small amounts of flour
if necessary. Place in a buttered bowl, cover with damp towel, let
rise in a warm place until doubled, about 50 minutes. Punch down,
cover & let rise again until doubled, about 30 minutes. Punch down.
Turn out onto a floured surface. Let dough rest 5 minutes. Shape into
three free form curls or twists. Place on buttered cookie sheet.
Cover lightly with damp towel & let rise until doubled, about 25
minutes. Preheat oven to 375F. Brush loaves with beaten egg yolk.
Bake about 50 minutes or until browned & loaf sounds hollow when
rapped on top & bottom. Cool on rack.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
Leave a Reply