Ingredients portion 8
Basil 1 teaspoon
Oregano 1 teaspoon
Ground black pepper to taste
Salt to taste
Garlic 1 clove
Wheat flour 1.5 cups
Greens 20 g
Egg yolk 1 piece
Butter 120 g
Chicken egg 2 pieces
Sugar to taste
Milk ½ cup
Dry yeast 10 g
Cooking instructions 2 hours and 15 minutes
1 Bring the milk to the boil and dissolve the sugar in it. Allow the milk to cool to 40 degrees.
2 Pour the milk into a large bowl, stir in the yeast. Add the butter, eggs and 1 cup of flour and whisk until smooth.
3 Coarsely chop the herbs, combine with the chopped garlic, oregano and basil. Season with salt and pepper and fold into the dough. Leave the dough to rest in a warm place for 1-1.5 hours.
4 Grease a deep baking mould with oil. Place the dough in the mould, flatten and leave to rise for 40 minutes.
5 Preheat the oven to 180 degrees.
6 Prepare the egg glaze. To do this, whisk the egg yolk with the milk.
7 Brush the top of the bread with egg icing and bake for 35 minutes.