Herbal Baguette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, (preferably 550)
- 125 ml water, lukewarm
- 125 ml milk, lukewarm
- 30 g olive oil
- 1 ½ teaspoon, heaped salt
- 1 teaspoon, heaped sugar
- 1 pack dry yeast
- 1 egg (s)
- 12 g parsley, (1 bunch, washed and chopped)
- 6 g dill, (1 bunch, washed and chopped)
- 6 g chives, (1 bunch, washed and chopped)
Print Recipe
Pin Recipe Instructions
- Put all ingredients in the bowl and knead in the Küma for approx. 5 minutes. In a pinch, you can of course also use your hands.
- I just don`t like doing it because it`s a very damp batter. Let the dough rest briefly, approx. 30-40 minutes.
- Then shape the dough into a baguette, place on a baking sheet lined with baking paper and score. Works better when the hands are greased.
- If you want to make an impression, cut the baguette with scissors by placing the scissors horizontally on the bread and making a cut.
- However, do not cut right through. These cut pieces are then always alternately placed to the left, sometimes to the right.
- After cutting, let it rest briefly, then bake at 220 degrees for approx. 25 minutes.
- With us, the baguette is often served with soup, starters or with a grill. That`s why it`s enough for 6 people.
- If it`s the only side dish, I guess it`s for 3 people. enough. If there are no fresh herbs on hand, you can do it with dry ones.
- Then maybe a teaspoon full of each variety, although I can imagine it with thyme and rosemary or basil. Or herbs from Provence.
- You can vary the herbs according to your own taste.
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