Ingredients
500 g of Type 0 Soft Wheat Flour | W270
25 g of fresh brewer's yeast
200 ml of warm milk
1 teaspoon of sugar
2 teaspoons of salt
100 g of butter (of which 50 g will be used for brushing)
2 eggs
Mix of herbs (such as sage, rosemary, thyme, oregano, marjoram)
 
Directions
First heat the milk, then melt the yeast and sugar inside and pour into the bowl of a kneading machine. Mix adding the eggs and flour and, when the mixture appears smooth and homogeneous, add the butter a little at a time, kneading until completely absorbed. At this point, cover the dough with a cloth and let it rise in a warm place for about 2 hours.
When the leavening is complete, roll out the dough and brush it with melted butter, then cover it with the herbs that you have previously chopped. Cut the dough into 10/12 cm squares, place them in a buttered loaf pan, add more chopped herbs on the surface and let it rest for another 30 minutes.
After this last resting time, bake for about 30 minutes at 180° and in static mode. Once cooked, you can serve your herb bread lukewarm.



In cooperation with Farina Lievito e Fantasia