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Garlic & herb tear and share bread
30 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 190
  • Fat about 9g
  • Carbohydrates about 21g
  • Protein about 6g
This is needed
This is needed for 1 piece
  • 1.5 tsp salt
  • 500 g half-white flour
  • 3 dl water
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp olive oil
  • 80 g salted butter, soft
  • 3 garlic clove, pressed
  • 2 tsp thyme leaf, finely chopped
  • 2 tsp rosemary needles, finely chopped
  • a little pepper
Tear and share bread
  • a little half-white flour
  • 130 g grated Gruyère
  • 1 loaf tin (approx. 30 cm), fully lined with baking paper
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And that's how it's done
And that's how it's done
Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Mix the butter with all the other ingredients up to and including the pepper.
Tear and share bread
On a lightly floured surface, roll out the dough to a 30 x 40 cm rectangle. Spread the filling on top, sprinkle with 2/3 of the cheese and press down gently. Cut the dough crosswise into 5 strips, then rectangles of approx. 5 x 7 cm. Stack the rectangles on top of each other, transfer to the loaf tin, sprinkle with the remainder of the cheese.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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