Garlic bread with Provencal herbs. Bread with cheese and Provencal herbs

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It is difficult to disagree with the fact that homemade freshly baked bread is always more aromatic and tastier than the purchased one. But if you add just a couple of not the most difficult ingredients to the most unpretentious recipe, then the result may turn out to be completely amazing.

This is exactly the case with garlic bread flavored Provencal herbs... You may have never eaten such fragrant, at the same time tender and piquant pastries! On the one hand, it is imbued with the spirit of the Mediterranean, on the other, it goes well with absolutely any dish.

This bread smells of tart aroma of garlic, which is just right here - no more, no less. Provencal herbs - thyme, rosemary, basil, oregano, oregano, sage - make its smell less aggressive, soften and balance

The bread itself is prepared very unpretentious recipe- this gives the additives the opportunity to open up as much as possible. The dough is kneaded on low-fat kefir or sour milk, which makes it very tender and soft. It will be made even more delicate by a small amount of dry mashed potatoes- this is little secret recipe. The dough is great, loosens well, and on the cut of the finished loaf, you can see that the crumb is very fluffy, airy, full of small pores. You just want to bury your nose in it in order to inhale deeply wonderful aroma reminiscent of the sunny Mediterranean shores.

Cooking time: about 4 hours / Yield: 1 loaf

Ingredients for the recipe

wheat flour top grade 350 grams
low-fat kefir or sour milk 260 grams
dry mashed potatoes ( fast food) 45 grams
salt 1.5 tsp
dry yeast 1 tsp
sugar 1 tsp
garlic 2 small cloves
mixture of Provencal herbs 1 teaspoon with a slide

How to make Provencal herb bread

It is convenient to knead the dough using a bread maker or mixer. But if you like to knead by hand, then you can cook it this way too.

So, pour kefir into the bowl of the bread maker and add flour along with mashed potatoes.

Then add sugar, salt, dry yeast, a mixture of Provencal herbs and finely chopped garlic.

The first kneading of the dough should be short-lived - 6 minutes in the bread machine. After that, leave the dough for 20 minutes for autolysis.

The next dough kneading lasts 12 minutes, after which - fermentation for 1 hour. The dough will grow well during this time.

Transfer the dough to a work surface, dusting it with flour. Shape the dough into a ball.

After that, roll the dough into a roll and place for proofing in an oblong shape with the seam up. If you don't have a basket or mold, place the bread right on the baking sheet. Since the dough turns out to be quite elastic, it should not blur, so the bread will retain its shape.

Cover the bread with cling film and leave for 1 hour to proof and double in volume. In the meantime, preheat the oven to 250 degrees.

Place the matching bread on a baking sheet and make cuts with a sharp knife or razor blade.

Send the bread to the oven and bake with steam for the first 15 minutes (you can create it using a spray bottle or a container with boiling water in the oven). Then lower the temperature to 220 degrees and bake the loaf without steam for another 25-30 minutes until golden brown.

After baking, let the bread cool slightly - and you can enjoy its taste!

The recipe for bread with herbs and garlic is my guest. Once I was waiting for friends at the dacha and just in case I baked bread according to this recipe. Friends, without sitting down at the table, ate a loaf in 5 minutes and remembered for a long time about the miracle - bread. I have tried herb and garlic bread several more times on my guests. The result is the same. And I made it a tradition. Now I make sure to bake bread with herbs and garlic before a picnic and prepare suitable snacks and sauces. Such as Cheese cheese with butter and herbs or Guacamole. The idea turned out to be just brilliant. People come to the dacha hungry, and such a light appetizing snack immediately cheers up. We break bread with our hands, dipping chunks in aromatic oil and snacking on cheese and tomatoes. What could be more wonderful than a slice of fragrant bread with cheese in nature. And then no one is in a hurry, and everything goes on as usual. The grill is lit, the meat is fried ...

The bread turns out to be very tasty and has a pronounced and memorable taste. It contains a lot of dry and fresh herbs and a little garlic. When baking, the aromas of bread simply knock off my feet. I have never had any problems with baking it. Herb & Garlic Bread Recipe designed for 1 kg loaf, it is just enough for a snack for a small company.

Time: 10 minutes and 3.5 hours baking
Complexity: simple
Composition for: 1kg

Vegetable oil - 2 tablespoons
Milk - 350 ml
Salt - 2 tsp
Granulated sugar - 2 tbsp. spoons
Flour - 600g
Yeast - 1.5 tsp
Dry Provencal or French herbs - 2 tsp. Spoons
Dry paprika - 1 tsp
Shredded fresh herbs- 4 tablespoons
Chopped garlic - 2 cloves

How to Make Herb & Garlic Bread:

The bread maker starts with liquid products.
The sequence is as follows: vegetable oil, milk, salt, sand, flour, yeast, dry herbs, paprika. Add fresh herbs and garlic at the signal of additions.
Bake on mode White bread... Baking bread with herbs and garlic takes approximately 3.5 hours.
Shake the finished bread out of the bucket without effort. If the bread cannot be removed, turn the bucket over on a towel and leave for a few minutes and the loaf itself falls out of the bucket. Wrap the bread in a linen towel and leave to ripen for 10-12 hours. If there is no time, let it stand for at least a couple of hours.

In my opinion, this bread is full of herbal aromas and tastes good on its own, and not as an addition to the main meal. It is delicious to eat snacks with him, fresh vegetables or just dip in the sauce.

How I Make Bread with Herbs and Garlic. Details and with Photos:

In my bread maker, the bookmark starts with liquid foods. Therefore, the sequence is as follows: vegetable oil, milk, salt, sand, flour, yeast, dry herbs, paprika. I add fresh herbs and garlic at the signal of additions.

I bake on mode white bread... It takes me about 3.5 hours to bake bread with herbs and garlic

I effortlessly shake the finished bread with herbs and garlic out of the bucket. If the bread does not come out, I turn the bucket over on a towel and leave it. After a few minutes, the loaf itself falls out of the bucket. I wrap the bread in a linen towel and leave it to ripen for 10-12 hours.

Bon Appetit! If you have any questions, ask, I will definitely help.

Very, very tasty and aromatic bread that will become good complement to the first and second courses.

Mix yeast, warm water and sugar in a large bowl. Leave on for 5-10 minutes, then add olive oil, salt and about half of the flour into the yeast mixture. Gradually add the remaining flour. Knead the dough until smooth and elastic. Remove the dough in a warm place and cover with a damp cloth. Let rise for 1 hour or until the dough has doubled in volume.

Roll out the dough into a layer about 5 mm thick. Sprinkle the surface with olive herbs.

Grate cheese.

Spread the cheese evenly over the dough and cut into even rectangles with a knife.

Roll the rectangles into rolls. For baking, take any comfortable shape... I used a mold with a diameter of 27 cm. Grease the mold with oil and lay the rolls. Do not stack them too tightly. Cover with a towel and let sit for another 20 minutes. Then brush with egg and sprinkle with a mixture of sesame seeds and flax seeds.

Put the bread in a preheated oven to 200 degrees for 30 minutes.

The fragrance is divine.

Allow the bread to cool, then remove from the mold.

It can be cut, or you can simply break it off with rolls.

Bon Appetit!