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Fresh Tarragon Herb & Whiskey Bread

Written by Lyn

Monday, 05 April 2010

This is another theme off of my Whiskey Onion Dinner Rolls but the added fresh tarragon gives it a distinctly unique scent and flavor. If you like fresh herbs in your bread you may like this version better.

I use a bread maker to mix and rise the ingredients and then bake in the oven. If you don't have a bread maker you can still make this recipe but it will just take a little more elbow grease.

1/2 Cup Water
1/2 Cup Whiskey or Scotch
1 Egg
3 1/4 Cups bread flour
1/4 Cup sugar
3 Tsp bread yeast
5 Tbsp no salt butter
1/4 Yellow onion finally slivered or diced
1/4 Cup Fresh Tarragon rinsed and chopped
1/2 Tsp Black pepper
1 Tsp Celery seed

Place the following ingredients in your bread maker:

The water, whiskey, egg, bread flour, sugar, yeast, celery seed and 2 Tbsp of the butter (slightly warmed.)

Set your bread maker to its mix option and turn on.

Meanwhile, heat up one Tbsp of butter and saute the onions, tarragon and black pepper on low heat until the onions are transluscent. Add the mixture into the bread maker.

Once your bread maker has completed its mix and rise cycles, remove the dough and place on a slightly floured surface and allow to rise while covered with parchment paper for about 30 - 45 minutes.

Once the dough has risen (it will not rise a whole lot since it is still fairly sticky and heavier than your typical dinner roll) cut the dough in half and then roll each half into two long subway style rolls or further divide those into 12 total dinner rolls.

Place the bread onto a buttered baking sheet and place in an oven preheated to 350 degrees for 12 - 14 minutes or until only slightly turning brown.

Melt the remaining butter and brush on top of the bread. Bake for 1 - 2 more minutes. Remove the bread from oven and place on a wire rack to cool.

Sodium Content: Less than 20mg

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