This bread is one of those you need to try. So delicious, with garlic and rosemary flaovur with beautiful soft buttery texture. It is magnificent to serve with soup.
- 2 1/2 cups all-purpose flour
- 3 tbsp sugar
- ½ tsp salt
- 1 tbsp dried yeast
- ½ cup warm milk
- 1 egg, beaten
- 3 tbsp soft butter
- 1 cup soft butter
- ½ tsp salt
- 1 tsp garlic paste
- ½ cup chopped rosemary ( you can have your favourite herb: spring onion, oregano, spinach, parsley)
In a big bowl, add flour, salt, sugar, yeast . Stir together. Add warm milk ( not boiled) to the flour and stir. Then add beaten egg ( keep 2 tbsp for later) and stir until combine together. Then add butter and mix all with hand or a wooden spoon very well .
Grease a bowl and put sticky dough into the greased bowl, cover it and let to rest for an hour.
Meanwhile, prepare filling mixture. In a plate, add all ingredients of filling and mix all until well blended. Set aside.
Preheat the oven at 175C.
After one hour, our smooth, soft and sticky dough is ready. Sprinkle some flour over the dough and start folding for 2-3 minutes by fingers.
Then, scatter some flour on the work table, flattened dough by hand on the table and with a knife cut the dough into 16 pieces ( as you see in the photos). Then shape each piece into a ball. Flatten each ball and put 2 tsp of filling mixture on the dough and fold it into half-moon shape and then gather both corners near each other.
Set them on a greased baking tray . Brush them with remaining of beaten egg. Bake in 175C for about 30 minutes or until golden.