Many years ago the Michigan League had a very good restaurant and they used to have International Nights. One of the items that I used to really enjoy was an herb bread that was sometime served. It looked a bit like a jellyroll. A group of friends have a bet that you can find the recipe for me. Thank you, Marge. We are counting on you.
-Jean and friends

Thanks for the vote of confidence in my sleuthing skills. You are all winners, as are the readers who prepare this lovely bread.

Spiral Bread with Herb Filling from "The Michigan League Cookbook," published by the University of Michigan Alumnae Council of the Alumni Association 1984:

Herb Filling:
4 cups parsley, chopped finely
4 cups green onions, chopped finely
2 cloves garlic, minced
4 tablespoons butter
4 eggs, beaten lightly
1 teaspoon salt
1/2 teaspoon white pepper
dash Tabasco sauce

1. Saute first 3 ingredients in butter for 10 minutes. Cool. Mix in remaining ingredients. Set aside.

Bread Dough:
1 cup scalded milk
2 tablespoon sugar, granulated
2 1/2 teaspoon salt
1/3 cup shortening, soft
3 eggs, beaten
1 cup lukewarm water
2 packages of yeast
7 cups bread flour, sifted
beaten egg
melted butter

1. Combine first 4 ingredients in a large bowl. In a cup, dissolve yeast in lukewarm water and add to the milk mixture. Stir in 4 cups of flour, beating well; then mix in remaining flour.
2. Turn out onto floured surface and knead until smooth. Place in a greased bowl, grease surface of dough, cover, and let rise in a warm place until double in bulk. Punch down and run onto a floured surface. Let rest for 10 minutes.
3. Cut dough in half and rill each into a rectangle, 8 by 10-inches and 1/4-inch thick. Brush with beaten egg. Spread with one half of filling to within one inch of edges.
4. Roll, jelly-roll fashion and pinch edges to seal. Place in greased loaf pan, seam side down. Brush top with melted butter. Repeat for second half of dough. Cover with waxed paper. Let rest in a warm place for 45 minutes.
5. Bake at 375 degrees or 50-60 minutes. Remove from pan. Cool

Makes 2 loaves

Looking for a favorite recipe? E-mail Marge Biancke at a2mailbox@comcast.net.