Wheat bread with herbs "Italian accent"

Category: Yeast bread
Kitchen: italian
Wheat bread with herbs Italian accent

Ingredients

Wheat flour 500 gr.
dry yeast 1.25 tsp
olive oil 30 ml
water 300 ml
White wine 65 ml
salt 1 tsp
chopped greens (dill, parsley, thyme, green onions) 2 tbsp. spoons

Cooking method

  • Dissolve the yeast in warm water and let stand for 10 minutes.
  • Wheat Cakes with Herbs Italian Accent
  • Mix the flour and yeast solution into a thick dough. Mix without fanaticism just before mixing together. Here is such a lumpy result. I just crumpled everything with a spoon and hand until the flour was wet with liquid. Leave on for 2 hours until doubled.
  • Wheat bread with herbs Italian accent
  • This is how it increases.
  • Wheat bread with herbs Italian accent
  • Add wine, oil, herbs, salt to the matched brew. Knead until smooth, silky ball on a hook. (Who has a kneader). The consistency of the dough is similar to that of a ciabatta. It has well-developed gluten, but thinner than regular bread. If you do not have a kneader, then after kneading with HP, lay this dough on the table with an envelope several times. Place the dough in a container greased with olive oil. Leave the dough for proofing for another 2 hours.
  • Wheat Cakes with Herbs Italian Accent
  • Gently dump the matched dough onto the mat and, trying to keep more bubbles in the dough, form 2 rectangular cakes.
  • Wheat bread with herbs Italian accent
  • Let stand under the film for 20 minutes. Bake at 200 degrees for 20-30 minutes until tender.
  • Fragrant bread !!!!!! Tasty!!!!!! Yesterday I had to drive my peasants away from the bread so that they would not eat before cooling down and photographing. Barely defended.
  • This bread became the basis of the recipe: "Italian bread with herbs" from the book "Homemade bread and flat cakes from all over the world." - Nizhny Novgorod, 1913 .-- p. 22-23

The dish is designed for

2 loaves

Time for preparing:

5:00

Cooking program:

oven

Note

The benefits of this bread include the presence of a bouquet of spicy greens - a source of vitamins and white wine - a source of antioxidants.
Well, in general - it's just delicious bread and that's it!

Oktyabrinka
Lenochka, thanks for the bread, I really love greens in bread, especially such fragrant ones, for bookmarks and I will definitely bake them.
ang-kay
Oh, Lena! Probably fragrant?
tuskarora
OOO Very aromatic! I'm sorry I did half the portion. The original recipe is per kilogram of flour. I decided not to accelerate like that. but in vain.
MariS
Lena, you can immediately see from the photo - Italian ciabatta! I can imagine how fragrant!
tuskarora
Ciabatta, she will be a little more airy. But the dough tastes like ciabatta. And the smell ........
MariS
I would say pick up.
NataliARH
Beautiful fragrant steanu bookmarks
posetitell
Thank you for the recipe, I baked it today, such an airy and tasty, unusual, cool bread.
tuskarora
Thank you for your kind words. I'm glad the recipe came in handy.
SvetaI
Elena, thanks a lot for the recipe. I have known for a long time that it is possible to add wine to bread, but I have never baked this. I decided to try it on your recipe. But I had trouble - I forgot to put salt in the dough. The crispbreads turned out to be gorgeous - aroma, crust, crumb! but without salt, I'm not good
We'll have to bake again, we must finally try such beauty
Wheat bread with herbs Italian accent
Wheat bread with herbs Italian accent
tuskarora
Svetochka, thanks for trying the recipe. The bread is gorgeous! Especially the top one - straight Italian boots. And put the salt another time, or you can add salt on top.
SvetaI
Yes, the dough is very soft, I was afraid to tuck it, the cool boot came out. We ate one without salt with soup, and I cut the second lengthwise, salted and fried Guy in butter. This one flew away dry.
But next time I'll be ambassador.
tuskarora
Go for it!

And the fact that the dough is soft - do not be afraid. Thanks to the well-developed gluten, it does not blow away much during molding. It is quite possible to tighten the tips.
SvetaI
Lena, work on bugs. This time I have not forgotten the salt! It immediately became clear how tasty and aromatic this bread was. I also dried the greens better. As a result, the dough turned out a little denser and I was able to manipulate it to get large holes. And the holes came out straight ciabatta. Here, I'm bragging!
Wheat bread with herbs Italian accent
tuskarora
These are the holes !!!!!! Amazing bread !!!

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