- handful of fresh basil
- handful of fresh parsley
- fresh chives
- 2 spring onions quartered
- 1 garlic clove peeled
- 250g cream cheese
- 50g natural yoghurt
- Place basil, parsley, chives, spring onions and garlic in TM bowl and chop 3 sec / speed 7. Scrape down.
- Add cream cheese and yoghurt and mix 20 sec / speed 5.
- Scrape down and mix 5 sec / speed 5.
- 450 g lukewarm water
- 750 g bakers flour
- 1.5 tsp salt
- 4 tsp Yeast
Pre-heat oven to 180°C.
Place all ingredients into mixing bowl and mix for 5 sec/speed 7 to combine.
With dial set to dough knead for 2 min
Let dough rise for 30 minutes or until doubled in size.
Roll onto ThermoMat into large rectangle and spread herb butter over dough.
If necessary, sprinkle dough with flour first to prevent butter from sliding off.
With a butter knife, cut 3-4cm wide strips.
Fold each dough strip in a concertina pattern and place cut side up in a 26cm springform tin until all the strips are pressed in together.
Bake for approximately 40-45 minutes. Serve hot.