bedafi
Great bread! I have no experience at all, but I really wanted to try this option. It so happened that I had to use the delay mode - that is, I didn't follow the kolobok, everything was on autopilot (HP Moulinex OW251E32, "French bread" mode, medium crust). As a result, the bread turned out to be a little lopsided in shape, but damn tasty in terms of "content", perfectly baked, the roof is moderately convex, the crumb is airy.
I did everything according to the recipe, with a few exceptions: 1) there was no good garlic, I used 1 tsp. garlic, dried, finely ground. 2) Provencal herbs put not 1 tsp, but 1 tbsp. l. I don’t regret the second one - I love herbs, but next time I will use fresh garlic.
Thank you so much for the recipe! I will make this bread regularly.
MariS


Quote: bedafi
I will make this bread regularly.

bedafi, Michael, thank you for the warm feedback and I am very glad that the bread turned out, I liked it and is included in your menu!
Bake for good health! The best thing for me is when people need a recipe.
lushka
Marina, thanks for the recipe! Wonderful bread! It's not the first time I've baked, always an excellent result.
Serum is not found in the house, so I replace part of the water with milk + 1 spoon of sour cream. I bake the FRENCH BREAD program (I have 6 hours).
French Herb BreadFrench Herb Bread
French Herb Bread
MariS
What a beautiful bread turned out! Great! And I am pleased that the recipe came in handy. Special thanks for the photo. Bake for good health !!!
Nadushka_Sh
Many thanks to the author for the recipe!
I took it as a basic one, I change it every time and enjoy a new taste. And with Provencal herbs, and dill, and with garlic, and with basil - always delicious! Rises high, elastic, light crumb and chic crust. I bake in the basic mode (3.5 hours), I have enough time. In French, it rises too much, it is not easy to cut then. I make 1.5 servings at once. Most of all I like to add 70 g of bran, 100 g of rye flour, 280 g of wheat flour and 1-2 tablespoons of malt - it tastes like real bread from my childhood, I ran for this at 7 in the morning in the Slyudyanka bakery!
MariS
Hope, thank you for your kind words and I am very glad that bread according to this recipe is a frequent guest on your table. It's a good idea to add another flour. Perhaps I'll try with rye.
Nadushka_Sh
Not malt, but kvass wort! Only now I saw the error. Now I bake in mustard oil, replaced 25 g of butter with 2 tablespoons of mustard oil. It is easier to put whey on the scales, so I count the mass together with the wort, 1 tbsp is enough for taste. All in all, a miracle recipe! I haven't tried it on the postponed one yet, I'm afraid that the stove will leave flour on the walls, every other time I have to help with a spatula. Well, when I gather my strength and put in a new leaven, I will replace the yeast.
MariS
Nadushka_Sh, Hope! It's time to publish your recipe based on my own - I think it will be interesting to many!

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