Summary

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)

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Instructions

1. 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.
2. I just don`t like doing it because it`s a very damp batter. Let the dough rest briefly, approx. 30-40 minutes.
3. 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.
4. If you want to make an impression, cut the baguette with scissors by placing the scissors horizontally on the bread and making a cut.
5. However, do not cut right through. These cut pieces are then always alternately placed to the left, sometimes to the right.
6. After cutting, let it rest briefly, then bake at 220 degrees for approx. 25 minutes.
7. With us, the baguette is often served with soup, starters or with a grill. That`s why it`s enough for 6 people.
8. 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.
9. Then maybe a teaspoon full of each variety, although I can imagine it with thyme and rosemary or basil. Or herbs from Provence.
10. You can vary the herbs according to your own taste.