Within the enchanting home of a night elf, this juniper rosemary twist bread captures the fragrant, woodsy flavours of a forest feast prepared beneath the moonlight.
This post was created in paid partnership with Blizzard to celebrate World of Warcraft: Midnight.
Founder’s point: In the Home of a Night Elf
We journey across Azeroth to visit the otherworldly home of a night elf for a sumptuous feast. In a home built from twisting roots and branches, the night elves prepare a fragrant twist bread imbued with the aromas of the forest. Juniper, rosemary, and bay are infused into the soft yeast dough and a golden garlic confit. The dough is layered with a savoury garlic herb butter before twisting into a round loaf. Baked until golden and flavoured with the woodsy flavours of juniper and rosemary, this twist bread is brushed with a final sheen of butter and fresh herbs.
Ingredients
Juniper berries: Not technically a berry, juniper berries are a seed cone of the juniper tree. It has a strong pine-y, resinous flavour which perfectly captures the woodsy elements of this bread. Be sure to crush them before using to release their aroma and make them easier to consume. Whole juniper berries aren’t necessarily pleasant to bite down on. If you want to omit them, or are unable to source them, then rosemary makes a suitable substitute.
Rosemary: With its distinctly woodsy flavour and aroma, rosemary is the perfect complement to the crushed juniper berries. If you don’t have access to juniper, then you can simply use rosemary as the primary herb which will still offer a similar woodsy flavour profile.
Bay leaves: Fresh bay leaves add another aromatic layer to the woodsy flavour profile of this bread. Try to use fresh leaves which are far more aromatic than their dried counterparts. However, you can certainly used dried if necessary.
How to Make Juniper Rosemary Twist Bread
Make the garlic confit
Preheat the oven to 300°F. Peel the garlic cloves and add to a small ramekin or cocotte. Add the fresh rosemary, bay leaf, and crushed juniper berries. Add enough olive oil to fully submerge the garlic and herbs. Cover with foil and place on a small baking sheet to catch any drips. Bake for 50 to 60 minutes until the garlic is meltingly tender and golden brown.
Remove the herbs and allow the garlic to cool. Any remaining garlic can be stored in the refrigerator or freezer.
Infuse the milk
Add the milk to a small saucepan and place over medium low heat. Add the rosemary, bay leaves, and crushed juniper berries. Bring to a simmer and then remove from the heat, cover, and let steep for 15 to 20 minutes. Strain the milk into a measuring cup, adding a bit more milk if it has reduced to make 3/4 cup in total.
Activate the yeast
Measure off 1/2 cup of the infused milk and warm to between 105°F and 115°F. Add a pinch of sugar and the yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
Make the dough
In the bowl of a stand mixer fitted with a dough hook, combine the remaining infused milk, melted butter, beaten egg and sugar with the yeast mixture. Stir together. Add the flour and salt to the mixer.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, one tablespoon at a time.
Continue mixing with a dough hook on low speed for about 5 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 1/2 hours until double in size.
Make the garlic herb butter
In a small bowl, use a fork to mash 10 cloves of the garlic confit. Add the softened butter and blend together well. If possible, use a mortar and pestle to finely crush the juniper berries. Add the chopped rosemary and muddle together with the juniper. Add the juniper and rosemary to the garlic butter along with the chopped parsley, kosher salt, and pepper. Blend the herbs into the garlic butter until smooth.
Shape the bread
After the dough has risen, punch it down to deflate completely. Transfer the dough to a lightly floured counter. Roll the dough out into a large rectangle, about 10″ by 18″ in size. Spread the garlic butter evenly over the rectangle. Roll the dough up starting with the long side.
Use a sharp knife to split the roll in half lengthwise. Turn each so that the garlic butter layers are exposed and facing up. Weave the two strands together, making sure to keep the cut side always facing up. Gently coil the woven strands into the shape of a round loaf. Transfer to a greased 9″ cast iron skillet or cake pan and cover with a cloth. Let rise for 30 minutes until double in size.
Bake the bread
While the dough is rising, preheat the oven to 350°F. Prepare an egg wash by beating together the remaining egg and a splash of water. Use a pastry brush to brush the top of the dough with the egg wash. If desired, tuck small sprigs of rosemary decoratively into the twists. Bake to 20 to 25 minutes until golden brown.
Serve the Juniper Rosemary Twist Bread
Melt 1 tbsp of butter in a small cup. Stir in 1 tbsp of chopped parsley. Brush the bread with the parsley butter immediately after removing from the oven. After 5 to 10 minutes, transfer the bread to a rack and allow to cool. Enjoy!
