Garlic and Herb Sun Bread

I know how to say thank you with food! So when Rosa gets my mail, waters my plants and looks after the house while I'm away, the impetus to make somethings delicious for her simmers impatiently. 

The picture of King Arthur Baking sun bread in their catalog is temptation in bronze. I can only aspire to make mine look that way! Nevertheless I try.

All purpose and pizza flour, yeast, milk, oil, egg, butter and salt come together so easily in a stand mixer. The dough is soft and smooth. A short rise lets it double in size. Divided in half, I roll the dough into two twelve inch rounds. I am amazed at the elasticity of the dough. One round is spread with cream cheese mixed with garlic and parsley. The other goes on top. Here comes the tricky part. The center is covered with a four inch round. I use a pizza cutter to make 16 cuts from the round to the edge. Each portion is then twisted into a spiral. Baked in a hot oven, the  spiral turns a stunning golden color. This creation is marched off to Rosa's. I hope her generosity is evenly  matched by my  baking skills!

GARLIC AND HERB SUN BREAD

Adapted from King Arthur Baking

Serves 8-10 

2 cups AP Flour

1 Cup OO Pizza Flour (Or more AP Flour)

1 Egg

1/2 cup Milk

1/4 cup Water

3 tablespoons room temperature Butter

2 teaspoons instant Yeast

2 teaspoons Kosher Salt

Filling

4 oz Cream Cheese, at room temperature

2 tablespoons minced Parsley

1 teaspoon Garlic Powder

Pinch of Kosher Salt

Thyme Leaves

Parmesan Cheese

Make the dough in a stand mixer with a dough hook. 

Put flours, salt, yeast and butter in the bowl. 

Whisk egg in a bowl. Add all but 1 tablespoon of egg into the bowl. Save the tablespoon for the egg wash.

Heat milk and water till lukewarm and add to the bowl. 

Start the mixer and let it go till you have a smooth dough. 

Remove the dough hook. 

Drizzle a teaspoon of Olive oil around the bowl. Roll the roll so it is coated with oil. Cover and let the dough rise in a warm place for 1-2 hours until it is doubled in size. 

Make the filling by mixing cream cheese, garlic, parsley and salt till smooth. 

Divide the risen dough in half. 

Roll each half into a 12" circle. 

Place one circle on a 13"x 18"parchment lined baking sheet. It is a large circle. and needs room to rise.

Smear the cream cheese all over one circle. Leave a 1/2" edge. 

Add a teaspoon of water to the saved egg. Whisk well. 

Use a brush to daub egg wash on the edge of the circle. 

Place the second circle over the first and gently press to seal. 

Place a 4" cookie cutter in the center of the circle. 

Use a pizza cutter to make 16 equal strips from the edge of the cookie cutter to the edge of the circle. Start by making 4 quarters. Divide each quarter in half, and that half into half again. You will end up with 16 sections. 

Pull on one section lightly, twisting the section 3 or 4 times. Press the end onto the parchment to keep it in place. Repeat with all the sections. 

Cover dough and let it rise for 1 hour. 

Heat the oven to 400F/200C.

Brush the risen dough with remaining egg wash. 

Dust the dough with thyme leaves and parmesan cheese. 

Bake for 20-25 minutes till golden brown. 

Cool slightly and serve warm.

The sun bread sits in its warm cocoon as I walk it over to Rosa's. I drop it off with the hope that they will relish it as much as I have enjoyed making it.

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