Two Kinds Of Herb Bread

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 5 hrs
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500g flour
  • 2 teaspoons salt
  • 1 cube yeast
  • 1 tablespoon sugar
  • 1 teaspoon water
  • 4 tablespoon olive oil
  • 200 ml water, warm
  • 100 ml milk, warm
  • 0.5 clove ½ garlic
  • some thyme
  • some oregano
  • some basil
  • some savory
  • some sage
  • some rosemary
  • 3 tablespoon tomato paste
  • 1 tablespoon paprika powder, noble sweet
  • some flour for the baking sheet
Two Kinds Of Herb Bread
Two Kinds Of Herb Bread

Instructions

  1. Crumble the yeast and pour the salt over it. Let stand for 15 minutes until the yeast has dissolved. Add some of the warm water, the sugar and a little flour and let stand for half an hour until the dough starts to bubble. Now add the other ingredients, except for the tomato paste and the paprika powder, knead very well and for a long time and let rise in a warm place for at least an hour.
  2. Place the dough on a baking sheet with parchment paper and dust it with flour. Shape about half of the dough into an elongated stick and carefully place it on the baking sheet and roll it back and forth so that it is covered with flour.
  3. Knead the remaining dough with tomato paste and paprika powder and then proceed in the same way as for the first stick.
  4. Now prebake the two loaves of bread in the oven at 50 degrees for 30 minutes, so they will rise again nicely. Then increase the temperature to 175 degrees and bake for another 45 minutes.

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