A variation on a loaf dough turned into fried shallot and herb bread. Different flour ratios give a different texture, and once you have changed the structure this much you may as well name it yourself. My bread, my rules — nobody minds, and what I share here is just a running record.

Fried shallot and herb bread
Ingredients:
Strong flour 544 g
Sugar 44 g
Dried yeast 5 g
Salt 8 g
Milk 370 g
Butter 27 g
Thai basil leaves 12 g
Fried shallots 36 g
Bake at 170°C for 10 minutes

Mix to full development, then add the chopped Thai basil leaves and the fried shallots.

It looks evenly distributed.

Both of these count as herbs, after a fashion.
First proof: 28°C for 60 minutes.

After 60 minutes it has doubled.

Today’s dough weighed 1000 g, divided into 10 pieces of 100 g. Round them and rest at 28°C for 15 minutes.

Then shape.

Final proof: 28°C for 60 minutes.

Egg wash: whole egg 50 g to water 50 g, 1:1, for colour.

Once proved, brush with egg wash and slash with a blade. Mine was too blunt, so the cuts are not pretty.

They did come out plump.

Simple shapes are all I can manage.

They have something of a soft French roll about them.

And the taste? The fried shallots come through, and pull the whole thing together.