After my visit to the sheep's centre with a full immersion in the dreamy British countryside surrounded by cute and fluffy newborn lambs I kind of had to come up with a "lamb-themed" recipe.
But no, definitely not a lamb roast dinner, at least not just yet after seeing those baby lambs in the fields! Instead I made bread, a soft bread made with milk and herbs and lamb shaped; good to share on the table for Easter Sunday lunch.
You don't need to be particularly skilled to make bread, it is easy. I mean really easy. It is mainly kneading the dough and let it rest long enough for it to rise and double in size. I have added oil but of course if you prefer you can use butter instead and choose any herbs you like. My favourite is rosemary but I have mixed them up this time for a true herbal flavoured bread.
- Prep Time : 2 hrs 20 minutes
- Cook Time : 25 minutes
Make the dough by dissolving the yeast in some warm milk. Add the flour, one egg, oil and the remaining milk and salt. Work the dough with your hands to reach a smooth consistency. This will take about 10 minutes. Shape it into a ball and put it in warm place covered with a cloth for an hour.
Wash and chop the herbs finely. Add the herb mixture to the dough then make 12-14 small and smooth balls.
Put the balls next to each other on a greased baking tray making the shape of a lamb, a bunny, a chick or any shape you like. Sprinkle some extra herbs on top. Let the bread rest for another hour covered with the cloth.
Beat an egg with 2 tbsp of brown sugar and brush the bread with it.
Cook at 200C for 25 minutes until golden.
And last but not least this is going into the "Cooking with Herbs" challenge hosted by Karen over at Lavender and Lovage.