Spiral Herb Bread-(Part Two)

Once the dough has risen after two hours, take the dough out of the vessel onto your floured work surface and knock back the dough. Do not be tempted to add more flour; a little can be added to help you to knock back the dough.

CONTINUED FROM THE PREVIOUS POST UNDER THE SAME TITLE

To this knocked back dough (this is also a process that is taught at any bread class or do watch the process on you tube) add finely chopped cloves of garlic,spring onions with greens, coriander leaves and peppercorns-a tbsp. each would do and knead all these herbs into the dough.

Shape the dough to your desire-here I have tried to swirl a bread and also made a cylinder and tried to spiral the other, The spirals didn't turn out that well as shown by Sanjeev Kapoor in his recipe. After shaping them once again, place a damp cloth over them and cover and keep them aside to prove and double again in size. This is why I mentioned in the beginning of my post that one requires a lot of patience.

Preheat the oven to 200 degrees Celsius. Once the oven is hot place the bread on the baking tray and bake for around forty-five minutes till golden brown and soft to touch. Remove from the oven and brush with about 15 g melted butter or you can do an egg wash. Transfer the loaves to a wired surface and let it cool.

Enjoy the fresh bread as it is or cut into slices and serve. You can have them along with soup.
Once you bake and master these debonair loaves...you wouldn't want to buy another loaf from the shop!

Recipe Source: Cakes & Bakes by Sanjeev Kapoor