Summary

Ingredients

• 2 cups wheat flour, type 1050
• 1 cup milk, low in fat
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 pinch baking soda
• 1 pinch (s) nutmeg
• 1 packet baking powder
• 3 clove (s) garlic
• 1 packet herbs, frozen mixture
• 1 tablespoon olive oil
• 2 tablespoon herbs, dried

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Instructions

1. A cup that holds approx. 200 ml serves as a measure. Preheat the oven to 200 ° C (gas mark 3, convection 180 ° C). Put the flour, milk, oil, spices and baking powder in a bowl. Use the dough hook of the mixer to make a smooth dough. If the dough sticks too much, add a little flour and one or two tablespoons of mineral water to loosen it. Peel the garlic cloves, chop them finely and press them through the garlic press. Work into the dough with the frozen herbs and season to taste. Brush the loaf pan with 1 tablespoon of olive oil, sprinkle evenly with the dried herbs. Pour in the batter. Exchange a spatula in cold water and smooth the surface. To prevent the bread from getting too dry, place an ovenproof cup with water on the grid. Bake on the second rack from the bottom for 30 minutes. At the end of the baking time, prick the bread with a wooden skewer: If nothing sticks to the skewer, the bread is done. Take out of the oven, let cool down briefly in the tin, then remove.