Bread flower with herb butter

Ingredients for 1 servings:

• 20 g fresh yeast
• ½ tsp sugar
• 300 ml water, lukewarm
• 600 g flour
• 1 tsp salt
• 50 ml olive oil
• 1 bunch of flat-leaf parsley
• 1 bunch of chives
• 1 garlic clove(s)
• 50 g Parmesan
• 150 g butter, soft
• salt and pepper
• 1 egg yolk
• 1 tbsp milk
• Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

super easy to make, impressive for guests

For the yeast dough, crumble the yeast, sugar, and lukewarm water in a bowl with a whisk. Add the flour, salt, and olive oil, and knead everything with the dough hook of a hand mixer for 3 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place for 45 minutes. For the herb butter, pick the parsley leaves and finely chop them. Finely chop the chives. Finely chop the garlic. Finely grate the Parmesan cheese. Beat the butter, salt, and pepper with the whisk of a hand mixer for 4 minutes until creamy. Briefly stir in the herbs, Parmesan cheese, and garlic. Briefly knead the dough on a lightly floured surface, then divide it into 3 equal pieces. Roll out one piece on the floured surface to a diameter of approximately 30 cm. Roll out the circle using a rolling pin, then unroll it again on a baking sheet lined with baking paper. Spread half of the herb butter over the circle, leaving a 1 cm border free. Roll out the second piece of dough as above, roll it up using a rolling pin, and unroll it over the first piece, then spread with the remaining herb butter. Roll out the third piece of dough and place it on the second plate. Press the edges down firmly. Place a glass (approx. 8 cm diameter) in the center of the circle and press in lightly. Using a sharp, floured knife, divide the dough around the glass into 16 equal pieces. Turn the pieces twice left and twice right, alternating between two cuts. Remove the glass and make a star-shaped incision in the center of the dough. Whisk together the egg yolk, milk, and a pinch of salt, and spread evenly over the dough. Let the bread flower rise for 20 minutes. Preheat the oven to 200°C (top/bottom heat). Bake the flower on the middle rack for 25-30 minutes until golden brown. The bread is best served warm. With 16 servings, each piece has 254 kcal.