Baked Herb Bread

5
Average: 5 (3 votes)
(3 votes)
Baked Herb Bread
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
270
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie270 cal.(13 %)
Protein4.23 g(4 %)
Fat18.81 g(16 %)
Carbohydrates22.97 g(15 %)
Sugar added0.35 g(1 %)
Roughage0.17 g(1 %)
Vitamin A102.72 mg(12,840 %)
Vitamin D0 μg(0 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.17 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate13.22 μg(4 %)
Pantothenic acid0.09 mg(2 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C1.35 mg(1 %)
Potassium101.2 mg(3 %)
Calcium26.95 mg(3 %)
Magnesium4.43 mg(1 %)
Iron1.07 mg(7 %)
Zinc0.11 mg(1 %)
Saturated fatty acids7.41 g
Cholesterol26.88 mg

Ingredients

for
1
For the bread
1 cube fresh Yeast
300 grams Pastry flour
50 grams Semolina flour
1 tsp sugar
1 tsp salt
6 Tbsps olive oil
Pastry flour (for work surface)
Semolina flour (for work surface)
For the herb butter
2 handfuls Fresh herbs (such as basil, parsley, chervil)
2 garlic cloves
1 Tbsp olive oil
150 grams softened butter
salt
freshly ground peppers
1 tsp organic lemon zest
1 Tbsp lemon juice
How healthy are the main ingredients?
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Preparation steps

1.

Mix yeast with about 175 ml (approximately 3/4 cup) warm water. Mix flour with semolina, sugar and salt. Add dissolved yeast with 4 tablespoons of olive oil and knead with the kneading hook of an electric hand mixer into a smooth dough. If necessary, add more flour or water. Cover and let rise for 1 hour in a warm place.

2.

Knead dough again and spread out on a floured work surface. Roll out into a long, thin log about 50 cm (approximately 20 inches) long. Form into a ring on a baking tray and press ends together well. Cover with a cloth and let rest for 30 minutes.

3.

Preheat oven to 200°C (approximately 400°F).

4.

Brush bread ring with remaining oil and bake until golden brown, about 40 minutes.

5.

Remove from baking sheet and leave to cool on a wire rack.

6.

For the herb butter, rinse herbs, shake dry, pluck off leaves and place in a blender. Peel garlic and add. Puree together with oil. Stir in softened butter and season with salt, pepper, lemon zest and lemon juice.

7.

Cut slits in bread approximately every 2 cm (approximately 1 inch) without cutting all the way through. Place on an aluminum foil-lined baking sheet and spread garlic butter in incisions. Bake for an additional 10-15 minutes.

8.

Remove, allow to cool briefly and serve warm.