Bread with Herbs
Servings8
PreparationTime90 min
Ingredients
- 250ml/1cup lukewarm milk
- half cup tepid water
- 8gram / level table spoon instant dried yeast. (25g fresh yeast if using fresh)
- 1 teaspoon sugar
- 4 cups Wadi AlRabea baking flour
- 50ml Olive oil
- 4 teaspoons sugar
- 2 level teaspoons Himalayan pink salt (any salt will do)
- 2 level teaspoons baking powder
- 2 spring onions thinly sliced
- 1 heaped teaspoon dried rosemary
- 1 heaped teaspoon dried thyme
- 1 heaped teaspoon oregano
- 2 heaped teaspoons of sliced black olives
- 15 -20 ml of olive oil for brushing the surface prior to going in the oven
- small piece of butter for greasing the tin
- Parchment paper cut to size for the square 20cm x 20cm tin
Instructions
- Use a large basin to prepare the dough. Next, whisk together the yeast, warm milk, tepid water, and teaspoon of sugar until the yeast is completely dissolved.
- Combine the flour, baking powder, salt, and the remaining sugar; stir to combine and create a soft, loose dough. Avoid kneading, gently combine only.
- Add seasonings, herbs, spring onions, and spices, and gently stir them into the dough.
- Add oil. Using hands, carefully mix it into the dough.
- Place a lid or some greased clingfilm over the dough in the bowl, and let it sit in a warm location for an hour.
- While the dough is rising, butter a 20 cm by 20 cm cake pan. Using the parchment, give the sides twice as much height.
- Pour the risen dough into the cake tin after an hour. Never knock it back.
- Using one to two teaspoons of oil, pour it on top and use the oil brush to coat the entire surface.
- Place the dough in an oven set to 180°C Fan for 30 to 40 minutes. The oven will determine how long it takes. Thus, it is recommended to inspect the bread after thirty minutes. It is prepared if the top is golden. When checked, it won't sink like a cake would!
- Take out of the tin and oven, then allow to cool.
- Serve with refreshing mint tea.
