Herb bread to herb table

Name: Herb bread to herb table
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 1 cube (42 g) fresh yeast; 1/2 package (500 g) Baking mix for ciabatta bread; 150 g paprika-filled olives; 3 Stem(s) Thyme, oregano and parsley; 1 Rosemary stalk; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

1 cube (42 g) fresh yeast
1/2 package (500 g) Baking mix for ciabatta bread
150 g paprika-filled olives
3 Stem(s) Thyme, oregano and parsley
1 Rosemary stalk
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Dissolve yeast in 325 ml of lukewarm water. Add the baking mixture and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, drain and chop the olives. Wash herbs, remove rosemary needles from the stalks, chop remaining herbs. Knead prepared ingredients and dough on a floured work surface.
2
Cut dough in half and form into 2 longish loaves. Place on a greased baking tray, prick several times with a fork. Leave to rise again for another 30-45 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Cover if necessary in between
3
Waiting time approx. 1 hour. Per bread about 2770 kJ/660 kcal. E 26 g/F 17 g/KH 120 g