Anchovy Bread
Prep. Time:
30 minutes (plus 2 hours rising time)
Baking Time:
35-40 minutes
Total Time:
3 hours 10 minutes
Serves:
1 large loaf (8-10 servings)
Chef's Notes
The tangzhong method creates an incredibly soft, pillowy texture that stays fresh longer
Reduce salt in the dough since anchovies provide significant saltiness
The spiral shape ensures even distribution of the savory filling
Serve warm or at room temperature
Ingredients
Instructions
TANGZHONG
In a small saucepan, whisk together flour and milk until smooth.
Cook over medium-low heat, stirring constantly, until thickened to a paste (about 2-3 minutes).
Transfer to a bowl, cover with plastic wrap touching the surface, and cool completely.
DOUGH
In a large bowl, combine flour, yeast, salt, and sugar.
In another bowl, whisk together egg, warm milk, and cooled tangzhong.
Add wet ingredients to dry ingredients and mix until a shaggy dough forms.
Add softened butter and knead for 8-10 minutes in a stand mixer, or 12 - 15 minutes by hand ... until smooth and elastic.
Place in oiled bowl, cover, and rise for 1 hour until doubled.
FILLING
Mix chopped anchovies, paprika, oregano, and olive oil in a small bowl.
Season with black pepper (no additional salt needed).
SHAPE AND BAKE
Punch down dough and roll into a 12x16 inch rectangle.
Spread anchovy mixture evenly over surface, leaving 1-inch border.
Starting from long side, roll tightly into a log.
Seal seam and shape into a snail/spiral, tucking end underneath.
Place on parchment-lined baking sheet, cover, and rise 45 - 60 minutes.
Preheat oven to 350°F (175°C).
Bake 35-40 minutes until golden brown and internal temperature reaches 200°F (93°C).
Cool on wire rack for 15 minutes before slicing.
