1/2 cup milk
2 tbsp butter, cold
11/2 tbsp sugar
1 tsp salt
1 tsp instant yeast or active dry yeast
1 large egg
250 gms All-Purpose Flour
1 tbsp potato flour optional, for increased moistness
4 tbsp unsalted butter, softened
1/4 teaspoon salt
1 teaspoon grated onion or chopped chives
1 clove garlic, minced
1/4 tsp caraway seeds
1/4 tsp dried oregano, crushed
1/4 tsp cayenne
Mix the milk, butter, sugar, and salt in a in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm.
Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, the flour, and the potato flour and mix to form a shaggy dough.
Knead the dough using your hands or a stand mixer until it’s smooth. The dough will remain somewhat sticky, but should come together into a ball. If not add another tbsp of flour
Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it becomes puffy though not necessarily double.
While the dough is rising, place the filling ingredients in a bowl and mix to combine.
After the dough has risen, deflate it and roll into a circle about 1/4″ thick. Cut 4″ circles with a cookie cutter, or a large round jar lid…you should have about 10 circles. (I had a smaller cutter so used a rolling pin to roll out the circles slightly)
Spread the butter-herb filling on half of each circle, fold in half… And place fold-side down in a lightly greased medium size loaf pan. (About 81/2″by 41/2″)
Cover the loaf pan with greased plastic and let the dough rise for about 90 minutes, until it’s really puffy and starts to fill the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the loaf for 25 to 30 minutes. Tent the loaf with foil if you see it browning too quickly.
Remove the bread from the oven and transfer to cooling rack…serve warm!
Note: The pictures you see are of an extra large loaf made using double the recipe.