Ok, I love making bread. Like learning anything, there are failures and successes but it is fun.
This is a recipe I found in one of my cookbooks called, ¨Panes Creativos¨ which was published not long ago here in Spain. I like the book very much although some of the instructions can be a bit peculiar. An example? ¨Put the bread in the oven until it is ready.¨ All of you would agree with me that this is far from being an illuminating instruction. Still,, I get past these things because the photos are so beautiful and the steps so simple. And in everything I have tried I have had good results.
Dill is not an herb commonly used in Spain but it is so lovely. With cream cheese, salmon, cucumber, tomato..I mean, it just brings out the flavour of so much! So when I saw dill bread I knew I had to try it, This, toasted with a slice of tomato or brie is just incredible.
I hope you like it too.
You need a long baking mold .
200 grams bread flour
80 grams milk
60 gram water
50 grams butter (Can be replaced with olive oil but reduce the amount by 10 grams or so)
15 grams sugar
15 grams dry yeast or 3 grams fresh yeast
5 grams salt
3 grams dry dill
1. Mix all of the ingredients in a bowl except the butter or olive oil.
2. When they are well mixed, add the butter or olive oil.
3. Mix and knead the ingredients for 5 minutes. Let it rest for 5 minutes. Repeat this process 3 times. You will see that the dough.will take shape. These pictures show you.
4. Let it rest for 20 minutes.
5. Form a long stick about the length of your baking bold and immediately place it in.
6. Cover with a tea towel and let it double in volume. It should rise about two thirds.
Preheat oven to 220° and bake it in the oven for 18-20 minutes. Keep an eye on it and cover it with foil when you see the top turning brown. Take it out of the oven and remove it from the baking pan after about 5 minutes or so. Leave it on a wire rack to cool.