Basil Country European Bread

Name: Basil Country European Bread
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300G Whole wheat bread flour; 1G Basil leaves; 5G yeast; 1G salt; 20G Caster sugar; 110G milk; 10G olive oil; Some Mozzarella cheese; a little Bell pepper shreds; Several Cherry tomato; 2 capsules black olive

by KL Le Yoyo

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This bread is very fragrant with basil leaves, and the aroma of basil leaves is already smelled when it is baked; because it is a European-style traditional bread, it will be thicker and burnt on the outside. I like the crust of European-style bread, because it is very crispy and the bread tastes different from toast; European-style bread tastes very solid.

Adding black olives is not only good-looking, but also very special. The black olives must be soaked in water for about 15-20 minutes when they are taken out, otherwise they will be very salty. "

Basil Country European Bread

1. Put all the ingredients except olive oil into the bread bucket; start the first 15-minute kneading program.

2. After 15 minutes, when the kneading program ends, start the second kneading program for 33 minutes; then pour in olive oil.

3. After the kneading process is over, wait for the first fermentation to double its size; knead it into a circle after the fermentation is complete.

4. Put a piece of gauze inside a large circle and sprinkle a little dry low-gluten flour on the cloth. Put the rounded dough on the gauze for the second fermentation for about 1 hour.

5. After fermentation, take it out of the bowl and turn it over to the surface of the dough.

6. Remove the excess dry powder on the surface of the dough and leave a thin layer.

7. Put it in a baking tray and use a knife to make a cross or scratch on the surface of the dough. Preheat the oven at 220 degrees and bake the middle layer for 20 minutes, then turn to 180 degrees and continue to bake for 20 minutes. If the color is fast, cover the surface with tin foil; the heat of the oven needs to be adjusted according to each oven.