INGREDIENTS
6 cups strong white flour or a little bit more
1 tbs white sugar
5 tsp fast action dried yeast (14g)
1½ tsp – 1 tbs sea salt (if you use unsalted butter on your bread put 1 tbs but if you use salted butter put only 1½ tsp salt)
⅔ cup milk (about 180 ml) in room temperature
1½ cup lukewarm water
100 ml olive oil (about 7 tbs)
5 garlic cloves (crushed)
3 tsp dried basil
2 tbsp dried oregano
black onion seeds to sprinkle
1 eggs (lightly beaten with 1 tbs water)
unsalted butter or olive oil to butter the tins
EQUIPMENT
two 11×22 cm (4.5 x 8.5 in) non-stick loaf tins
pastry brush
METHOD
In a small container combine olive oil with garlic and herbs: basil and oregano.
In a large mixing bowl mix flour, yeast, salt and sugar, add milk and water, then olive oil with herbs.
Knead dough with your hands for about 10 minutes adding some more flour if it is too sticky.
Butter the tins and place half of the dough in each tin.
Cover with tea towel and leave in a warm, quiet place to grow for 1 hour, bread should double the size.
Beat egg with 1 tbs of water and spread with the pastry brush over the bread. Sprinkle with black onion seeds.
Preheat oven to 180°C (356°F) and bake bread for about 30-35 minutes.
Remove from the oven and let it cool down before serving.
It taste good also straight from the oven but it will be difficult to cut.
Make 2 small loafs.
Matgot, this is beautiful.. I too adore nigella seeds, they add such a lovely flavours to bread.
Delicious work! Very good! Thank you.
Have a good day
Hey margot, thanks for visiting Fun and Food!
you have a great blog yourself, i like this Garlic and herb bread very much! I try to have these in subways whenever possible:)
this bread looks great. i am sure it’s delicious on its own or with soups and salads.thanks.
The addition of the herbs to your bread is inspiring. I loved the homey smells coming from the kitchen when my dad made bread when we were kids. Now in his 80’s he uses a breadmaker and adds herbs and cheeses. It is a sign of the times and our fast paced lives. There should always time to make a beautiful loaf!!!
There is nothing like homemade bread, especially with herbs. Yummy.
Oohh… it looks so good and healthy!! I love homebake bread! Thx for the recipe ya!
hi there..first time here…great stuff u have got in ur blog, and i very much like the profession u are doing..photo retouching..relly interesting, never gets bored of it, making creativity as our career!!..I small doubt, coffee/vanilla…saw this above recipie…sounds great, but is there a myth(or something like that???), that the action of yeast and sugar gets retarded by the addition of salt?? should the yeast be proofed first, and then added to it?
Hi Sona, very interesting question… It was the first bread I have ever made so I’m not so experienced in bread baking…. But it grew properly, in 1 hour doubled the size. I know that some people proof yeast first and I was wondering if my recipe does not have some error but then I tried and bread came out quite good :)