John Myers
Plucked Bread with Herb Butter
The perfect plucked bread with herb butter recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 0,5 tsp Sugar
- 20 g Yeast fresh
- 190 ml Water, lukewarm
- 2 tsp Salt
- 2 tbsp Olive oil
- 100 g Herb butter
- I’ve wanted to try a plucked bread like this for a long time and so I put together one from various recipes:
- First, a yeast dough is made from the above ingredients – except for the herb butter: The yeast is dissolved in lukewarm water and mixed with the sugar. The flour, salt and oil are gradually added to this mixture. The herb butter is taken out of the fridge so that it becomes nice and soft and spreadable.
- Knead everything together until you get a shiny dough that doesn’t stick. Let it rise in a warm place for about half an hour to an hour until its volume has increased significantly.
- Then the dough is rolled out (approx. The size of a baking sheet) and coated with the soft herb butter. This works very well with a spatula. Line a springform pan (24 cm in diameter) with baking paper and grease the edge.
- Now I cut the dough with a knife into approx. 5-6 cm wide strips, which I halved crosswise. These strips are then put together like an accordion and placed upright in the prepared springform pan. The “pattern” was created quite arbitrarily – actually it should be a kind of rose. For the next bread I add extra pictures that document the whole thing!
- I then put this filled baking pan in the fridge for 2 hours (you can certainly put it in the fridge for a few hours) and baked it in the 180 ° oven for about 30 minutes just before serving. Served and eaten warm, this plucked bread – so called because everyone can pluck a piece – has been a real hit when grilling!
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