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Autumn smells: torn bread stuffed with herbs - voila! Food


A recipe by Ines Yanai for a soft and delicious tear-away bread filled with herbs. One that is most fun to serve to the center of the table hot from the oven, and simply tear off pieces of it. For the full recipe>>

Fragrant torn bread stuffed with herb leaves (photo: Alon Mesika)

When the fall leaves start to tear from the branches and pile up on the ground, I like to tear off pieces of soft and pleasant yeast bread filled with herbs.

It is great for entertaining and also just like that for a family dinner, one that will fill the whole house with pleasant baking smells.

Place a warm pan that has just come out of the oven in the center of the table next to fresh vegetables, and if you want to create a complete dinner already, add cheeses and spread.

Each one is torn and made from the dough that has absorbed the wonderful aroma of the spice leaves and eats with pleasure when the coolness of autumn knocks outside.

Each one is torn off and made from the dough that has absorbed the spice leaves into it.

Pulled bread


  • For the dough:

    • ½ cup flour

    • ½ cup

    • 1 tablespoon dry yeast

    • ¼ cup olive oil

    • 1 spoon of sugar

    • ½ tablespoon of salt

  • For the herb stuffing:

    • ½ cup chopped parsley

    • 4 tablespoons of thyme leaves

    • ½ cup chopped basil

    • ¼ cup chopped oregano leaves

    • 1 teaspoon coarse salt

    • 4 tablespoons of olive oil

  • For the conversion table click here >


How do you make torn bread with herbs?

  • 1 In a mixer bowl with a kneading hook, place flour, dry yeast, sugar and water.

    Put 1-2 minutes.

  • 2 Pour in the olive oil in a thin stream and continue kneading for another 2 minutes.

  • 3 Add the salt and continue kneading for about another 7-8 minutes, until you get a uniform and slightly sticky dough.

    The kneading can be finished outside the bowl.

  • 4 Place the dough in a greased and covered bowl and leave to rise for about an hour until the dough rises.

  • 5 Mix all the stuffing ingredients in a bowl: the herbs with the olive oil and the coarse salt.

  • 6.Place the dough on a floured kneading surface and roll it into a 1 cm thick rectangular sheet.

  • 7 Spread the filling on the surface of the dough.

    Cut the dough into 4 strips 6 cm wide and place them one above the other in a pile. Cut the pile of dough strips into cubes of equal size.

  • 8 Place the squares in an English cake pan lined with baking paper vertically and side by side, so that the pan is filled with dense squares of dough between which the herb filling separates (like a pack of cards).

  • 9 Leave to rise for a second 20 minutes and in the meantime heat the oven to 170 degrees.

  • 10 Bake in the hot oven for about 30 minutes or until the dough is golden.

    Fragrant yeast bread stuffed with herbs (Photo: Alon Masika)

More pastry recipes

  • A festive garlic bread pastry filled with cheese

  • Purim bread

  • Georgian style flat bread

  • Chocolate buns

  • Jerusalem pretzels filled with lamb

  • Meat stuffed buns

  • Grape and fig focaccia

  • Stuffed pita bread: a recipe for pita bread filled with spinach and onion

  • A recipe for savory pudding with green onions and mushrooms

  • Menkish Za'atar

  • A real Turkish hamjoon

  • Ban buns filled with Frixa

  • Pesto and cheese rolls

  • Puffed bread stuffed with meat and tahini

  • Food

  • recipes

  • baking


  • recipe

  • bread

  • Herbs

  • cheese

Source: walla

All life articles on 2022-12-06

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