- 6 cups bread flour, divided
- 2 tablespoons sugar
- 2 1/2 teaspoons salt, divided
- 2 packages active dry yeast
- 2 cups whole milk
- 3/4 cup butter, softened and divided
- 1/4 cup plus 2 tablespoons bread flour, divided
- 1 cup tightly packed fresh parsley
- 2 green onions, cut into 2-inch pieces
- 2 cloves garlic, halved
- 1/4 teaspoon freshly ground pepper
- 1 egg, lightly beaten
- 1 teaspoon water
- calories 69
- caloriesfromfat 33 %
- fat 2.5 g
- satfat 1.4 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 1.9 g
- carbohydrate 9.6 g
- fiber 0.0 g
- cholesterol 9 mg
- iron 0.0 mg
- sodium 106 mg
- calcium 0.0 mg
How to Make It
Combine 2 cups flour, sugar, 2 teaspoons salt, and yeast; stir. Combine milk and 1/4 cup butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°. Add liquid mixture to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed. Stir in enough of the remaining 4 cups flour to make a soft dough.
Sprinkle 1/4 cup flour over work surface. Turn dough out; knead until smooth and elastic (about 10 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled.
Position knife blade in food processor bowl, and add parsley, onions, and garlic. Process 20 seconds. Add remaining 1/2 cup butter, remaining 1/2 teaspoon salt, and pepper; process 15 seconds.
Punch dough down; divide in half. Sprinkle 1 tablespoon flour over work surface. Roll 1 portion into a 16- x 10-inch rectangle. Spread half of parsley mixture over dough, leaving a 1-inch border. Roll up dough, starting at long side. Pinch seam and ends to seal. Repeat procedure.
Place loaves, seam side down, on a greased baking sheet. Make 1/4-inch-deep slits in each loaf. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled. Combine egg and water; brush over loaves. Bake at 375° for 30 minutes or until loaves sound hollow when tapped.