Another herb question.
I saved a recipe from a magazine years ago that had whole herb leaves kind of pasted on the surface of bread loaves and then baked. They were just beautiful. And as the herb garden winds down I wanted to try it. I've been looking all over and can't find my recipe.
I think it involved brushing the loaves with egg white and then arranging your herb leaves on top (I'm thinking of chives, parsley and lovage leaves). I'm not sure if you do that before the last rising or just before it goes in the oven. Not sure if there were any other steps.
The magazine I pulled this from was kind of an obscure one -- not one of the biggies. Did anyone see it or anything else like it?
In digging around online last night, I did see a King Arthur recipe that uses a different technique. With that recipe, you wrap the entire loaf before the last rise with whole herb leaves. So it's entirely covered with whole leaves. Then you take a little ball of dough and roll it out ultra thin so it's kind of translucent and place that over the whole loaf, tucking the ends under the bottom of the loaf. This sounds very hard to me. Rolling the dough out that thin and that large to cover the loaf. (But has anyone tried that?)