In the off-market season, we like to try out new recipes always thinking about innovating what we bring to the Knox County Farmers Markets. Often this is how we find the recipes we share online or the monthly newsletters!
Community members & readers are always welcome to share recipes for us to try or suggest something you think we should bring to market!
This past holiday season, I snuck in some time (& thyme!) to try this bread recipe.
There's definitely been one vote on selling it this market season, but I'm not convinced yet - it had a LOT of butter! I might cut back the amount of butter on the final step or try omitting it - it left so much wasted butter that ran off the bread, anyway.
It was delicious, though! It particularly reminded me of Pillsbury crescent dough - most people will probably recognize that flavor and texture, and think you used a tube - the amount of butter will contribute to that, for sure.
The amount of butter also left it hardened the next day. I would recommend heating it back up if serving leftovers, just a 10 seconds in a microwave or toaster oven or something. Or use the recipe for bigger meals with several folks ate the table!
There will not be leftovers if you have enough bread, gluten, and dairy eaters in the mix, I promise! It was delicious.
I also might try an increased amount of yeast than the recipe calls for, which may make it more bread like, like crescent roll-esque. Just curious.
I also used bread flour, which has a higher amount of gluten - I'd be curious to see what all-purpose may be like.
I would also rate it as easy, despite the 2 rise times and the rolling out of all those disks. It still went quickly and was easy to fix same day for dinner.
As for me, here in the CR Test Kitchen, the jury is out for now on selling it. The butter and cheese are a bit cost prohibitive for our usual frugal cost aims, but perhaps for special occasions! I did love being able to use our own stock of dried herbs, and to sell it the herbs would have to be fresh (at least until we clear a dehydration process with Knox Public Health in the future!). Fresh herbs might make this REAL worth the effort!
Let me know if you vary it.
2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for work surface
2 tablespoons granulated sugar
2 teaspoons instant or quick-rising yeast (such as Fleischmann's Rapid-Rise, from one [1/4-ounce] envelope)
1 1/2 teaspoons kosher salt
2/3 cup whole milk, warmed
3 tablespoons unsalted butter, softened
Filling and topping
3 ounces (6 tablespoons) unsalted butter, softened
3 ounces Parmesan cheese, grated (about 3/4 cup)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh rosemary
1 large garlic clove, grated on a Microplane
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter, melted
1/2 teaspoon flaky sea salt
Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with the paddle attachment.
With mixer running on low speed, beat in warm milk and butter until just combined, 30 to 45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour, 30 minutes.
Meanwhile, make the filling
Stir together butter, Parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.
After dough rises:
Punch dough down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 1 1/2-ounce; 3 tablespoons each).
Flatten each piece into a 4-inch-round disk (doesn't need to be perfectly round).
Spread about 1 tablespoon filling onto 1 side of each disk. butter and sprinkle with sea salt.
Stack disks, cheese side up, on top of each other.
Turn stack of dough onto its side and place in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes. Preheat oven to 325°F.
Bake loaf in preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning. Transfer loaf pan to a wire rack and let cool 10 minutes.
Invert loaf onto wire rack, turn upright, and let cool about 20 minutes. Brush with melted butter and sprinkle with sea salt.