herb baguette

Ingredients for 1 servings:

• 500 g flour (preferably 550)
• 125 ml water, lukewarm
• 125 ml milk, lukewarm
• 30 g olive oil
• 1 ½ tsp, heaped salt
• 1 tsp, heaped sugar
• 1 packet of dry yeast
• 1 egg(s)
• 12 g parsley (1 bunch, washed and chopped)
• 6 g dill (1 bunch, washed and chopped)
• 6 g chives (1 bunch, washed and chopped)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Very easy to bake, but looks much more elaborate, and also looks great on the table when guests come.

Put all the ingredients in a bowl and knead in the kitchen for about 5 minutes. If necessary, you can of course do it by hand. I just don’t like doing it because it’s a very moist dough. Let the dough rest for a short while, about 30-40 minutes. Then shape the dough into a baguette, place it on a baking tray lined with baking paper and score it. It works better if your hands are greased. If you want to make an impression, cut the baguette with scissors by placing the scissors horizontally on the bread and cutting into it. Don’t cut all the way through, though. Then place these cut pieces ALTERNATELY, sometimes to the left, sometimes to the right. After cutting, let it rest for a short while, then bake at 220 degrees Celsius for about 25 minutes. We often have the baguette with soup, a starter or grilled food. That’s why it serves 6 people. If it’s the only side dish, I estimate it will serve 3 people. is enough. If you don’t have any fresh herbs on hand, you can also use dried ones. Then maybe a teaspoon of each type, although I can imagine it working well with thyme and rosemary or basil. Or herbs de Provence. You can vary the herbs according to your taste.