4.
Relleno: Combine la mantequilla, el ajo, las hierbas y la sal en un tazón pequeño. Cubra ligeramente dos bandejas de pan de 5 por 9 pulgadas con mantequilla. Coloque la masa sobre una superficie de trabajo ligeramente enharinada. Enrolle en un rectángulo de 12 por 16 pulgadas. Usando una espátula desplazada, esparza la mezcla de hierbas y mantequilla de manera uniforme sobre la masa. Usando una rueda de pizza o un cuchillo afilado, corte la masa a lo largo en 3 tiras iguales. Cortar la masa en 4 secciones iguales. (Tendrás doce cuadrados de 4 pulgadas). Dobla cada cuadrado por la mitad y coloca 6 en cada bandeja, con los lados doblados hacia abajo. (La masa estará suave.) Cubra las bandejas con una envoltura plástica y deje que suba hasta que la masa no retroceda cuando se presiona con un dedo, de 25 a 30 minutos..
Pierce
27.04.2023 @ 07:27
This recipe for garlic herb bread can be made without kneading a day in advance, but the pillow-like loaves are even better heated in the oven. To see an illustrative example of the process, check out our step-by-step photos. Source: Martha Stewart Living, December 2017. 3 hours 40 minutes 25 minutes Makes two loaves of 5 by 9 inches. The ingredients: Dough 1 packet (1/4 ounce) active dry yeast (not rapid-rise) 3 tablespoons sugar, plus a pinch 4 tablespoons unsalted butter, melted, plus more for bowl 1 cup whole milk 1 tablespoon kosher salt 3 large eggs, beaten 4 1/2 cups unbleached all-purpose flour, plus more for dusting Filling 1 stick unsalted butter, room temperature, plus more for pans 1 garlic clove, finely chopped 1 tablespoon chopped scallions 1 tablespoon finely chopped flat-leaf parsley 1/2 teaspoon kosher salt Directions: 1. Dough: In the bowl of a stand mixer, combine yeast, 1/4 cup warm water (110 degrees), and a pinch of sugar. Let stand until foamy, about 5 minutes. 2. Attach bowl to mixer fitted with dough hook attachment. Mix on low speed, adding butter, milk, salt, remaining 3 tablespoons sugar, and eggs. Slowly add flour and mix on low until mixture comes together. Increase speed to medium-high; beat until dough is smooth and elastic, 5 minutes. 3. Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic. Place in a warm, draft-free place and let rise until dough doubles in size, about 2 hours (or refrigerate overnight; let come to room temperature before baking). 4. Filling: Combine butter, garlic, herbs, and salt in a small bowl. Lightly butter two 5-by-9-inch loaf pans. Place dough on a lightly floured work surface. Roll into a 12-by-16-inch rectangle. Using an offset spatula, spread herb-butter mixture evenly over dough. Using a pizza wheel or sharp knife, cut dough lengthwise into 3 equal strips. Cut strips crosswise into 4 equal sections. (Youll have twelve 4-inch squares.) Fold each square in half and place 6 in each pan, with folded sides down. (Dough