Loafs with aromatic herbs

  • Filoncini alle erbette aromatiche


500 g of Molino Rossetto mix for mediterranean bread
1 case of brewer’s yeast
300 g of water
1 spoon of extra virgin olive oil




Put in the bread maker 290 g of water, a spoon of extra virgin olive oil, the Molino Rossetto mix for Mediterranean bread, the case of brewer’s yeast.
Set the program “only knead” (1 h and 30 min). In the end form the dough into 4-5 parts. On a floured surface make some loafs and lay down them on a bakery tray covered with baking paper .
With a knife, cut the loafs creating some oblique cuts and paint them with extra virgin olive oil.
Let it rise for 45 minutes in a closed place. Then bake them in preheat oven to 220°C for 30 minutes or so.
Wait on the loafs with meat or creamy fresh cheeses.