Baked Herb Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 4.23 g | (4 %) | ||
| Fat | 18.81 g | (16 %) | ||
| Carbohydrates | 22.97 g | (15 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 0.17 g | (1 %) |
| Vitamin A | 102.72 mg | (12,840 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.31 mg | (3 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.17 mg | (10 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 13.22 μg | (4 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 1.35 mg | (1 %) | ||
| Potassium | 101.2 mg | (3 %) | ||
| Calcium | 26.95 mg | (3 %) | ||
| Magnesium | 4.43 mg | (1 %) | ||
| Iron | 1.07 mg | (7 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 7.41 g | |||
| Cholesterol | 26.88 mg |
Ingredients
- 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
Preparation steps
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.
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.
Preheat oven to 200°C (approximately 400°F).
Brush bread ring with remaining oil and bake until golden brown, about 40 minutes.
Remove from baking sheet and leave to cool on a wire rack.
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.
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.
Remove, allow to cool briefly and serve warm.
