This is such a awesome “impress your guests” kind of recipe and its so easy to do. It does take a little bit of time, as you will need to allow time for butter making, dough proving and cooking.
TIP: Make herb butter ahead of time, store in freezer ready for when you want to whip one of these up.
Herb and Garlic Butter Bread
You will need to make your herb and garlic butter first. You can follow the recipe for making butter in my recipe here Make the butter until after the stage where you rinse the butter.
Remove the Butter and set aside, give a quick wipe out and add:
- 2 cloves garlic
- continental parsley about 4-6 stalks but only the leaves
- basil about 4-6 stalks but only the leaves
- you can use whatever fresh herbs you like, if you don’t have all fresh herbs you can add a tsp or two of dried ones but fresh is best.
Pulse for about 30 seconds and scrape and pulse for another 15 seconds. scrape herbs to the side and add the whisk in.
Mix on speed 9 for around 1 minute until herbs and garlic are thoroughly whipped through. ( repeat if necessary )
Scrape the butter out onto a large piece of glad wrap and using the glad wrap to help you, roll into a log shape. Place the rolled log of herb and garlic butter into the fridge to firm up.
Herb and Garlic Butter will last approximately 2-3 weeks in the fridge or you can freeze. So you can always make this ahead of time
Herb & Garlic Pull Apart
10g instant yeast ( I use Lowans )
450g luke warm water
750g bakers flour
10og olive oil
Herb and Garlic Butter ( as above )
- Place all the ingredients into the CC bowl in the order above and using kneading / crushing blade mix on speed 8 for 8 seconds.
- Using Auto Programme Pastry 1, knead for 2.30 minutes. Reset and repeat for another 20 seconds.
- Remove dough from the CC bowl onto a lightly floured mat and shape into a ball
- Place into a lightly oiled glass/ceramic large bowl and cover with glad wrap, and allow to prove for around 30-40 minutes until at least doubled in size.
- Prepare your pan a 24cm width round cake pan or a spring form pan. I use a springform tin and then place onto of a baking tray to catch any seeping liquid. Line with lightly greased baking paper.
- Remove dough and rolls out into a large rectangle shape on a lightly floured mat, like you would do for scrolls ( see my dough rolling video here )
- Lightly sprinkle flour across the rectangle of dough and then using a spatula spread softened herb and garlic butter over the dough. You can use all of the herbs and garlic butter or between 1/2 to 3/4 of a prepared batch. Its personal taste. I personally use about 3/4 and set the rest aside to use in other dishes.
- Using a butter knife or your spatula, cut each strip into 4 cm widths and then roll up in a concertina style. Think fan ! So you basically start at the top and fold the strip back on itself and then lift up and keep folding up and back on itself. Then place each concertina’d piece into your prepared pan with the cut side facing up. Continue placing each piece along side each other going around the outside and then into the middle.
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- Allow to prove for another 10-15 minutes
- Place into pre heated oven and cook for around 40 minutes. The top should be golden in colour
- Remove from oven and allow to cook in tin
- Remove from tin and place on a cooling rack.
- Serve immediately or allow to cool and and place into a container and keep in the fridge.
- Can be warmed through if you like
- Eat within 2-3 days ( I don’t think that will be a problem )
- Its not really a recipe I recommend freezing, but you can if you really need to and then just warm through in the oven after defrosting and before serving.
- Cheat TIP: Don’t have any cream to make the butter ? Blitz the herbs & garlic as above, add a small block of softened butter in pieces and whip speed 9 for around 30-40 seconds until incorporated and continue with recipe as above . It is preferable to make your own butter if you can. 🙂