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“Beautiful and delicious - a great way to use herbs from your garden. This makes delectable toast and the best grilled cheese sandwich ever!”
READY IN:
2hrs 30mins
SERVES:
8
YIELD:
3 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside.
  2. In a medium saucepan heat and stir milk, sugar, butter, and salt until just warm (not over 120 degrees), butter should just melt. Add milk mixture to dry mixture along with the 2 eggs.
  3. Beat by hand using a wooden spoon until a loose elastic dough forms.
  4. Add 2 T. herbs of your choosing and cheese, stir to incorporate.
  5. Add as much of the remaining flour as possible, then turn out onto floured counter and knead until dough is smooth and elastic (6 to 8 minutes).
  6. Return dough to the large mixing bowl, drizzle with a little olive oil and cover.
  7. Let rise till double (about an hour).
  8. Punch down and turn dough out to floured counter and divide into 3 pieces.
  9. Lightly grease a 12x18 sheet pan (or use a Silpat or parchment paper) and shape each piece of dough into a 10x4 loaf.
  10. Place on sheet pan leaving ample room between loaves.
  11. In a small bowl beat egg white and water and brush onto loaves.
  12. Gently press herbs onto loaves (whole parsley leaves and long chives are beautiful), alternatively sprinkle loaves with chopped herbs like I do because I am lazy. :).
  13. Gently brush herbs with olive oil to keep them from drying out (this isn't necessary if using chopped herbs).
  14. Cover and let rise until nearly double in size (about 45 minutes).
  15. Bake in a 375 degree oven for 25 - 30 minutes, loosely covering with foil for the last 5 or 10 minutes if tops are browning too much.

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