Two kinds of herb bread

Ingredients for 1 servings:

• 500 g flour
• 2 tsp salt
• 1 cube of yeast
• 1 tbsp sugar
• 1 tsp water
• 4 tbsp olive oil
• 200 ml water, warm
• 100 ml milk, warm
• ½ garlic clove(s)
• some thyme
• some oregano
• some basil
• some savory
• some sage
• some rosemary
• 3 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• some flour for the baking tray

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 5 hours

Italian style, goes well with grilling

Crumble the yeast and sprinkle over the salt. Let stand for 15 minutes until the yeast has dissolved. Add some of the warm water, the sugar, and a little flour, and let stand for half an hour until the dough bubbles. Now add the other ingredients, except for the tomato paste and paprika, knead thoroughly and for a long time, and let rise in a warm place for at least an hour. Place the dough on a baking sheet lined with baking paper and dust it with flour. Shape about half of the dough into an elongated log and carefully place it on the sheet, rolling it back and forth to coat it with flour. Knead the remaining dough with the tomato paste and paprika, and then proceed as with the first log. Now pre-bake both loaves in the oven at 50 degrees Celsius for 30 minutes to allow them to rise again. Then increase the temperature to 175 degrees Celsius and bake for another 45 minutes.