Bread with garlic and herbs

Ingredients

• 500 g flour
• 200 g cheese
• medium bunch of sorrel
• a small bunch of parsley
• medium bunch of basil
• 1 st. l. rosemary leaves
• 1 clove of garlic
• 1 Art. l. olive oil
• 1 st. l. butter
• 1/2 st. l. dry yeast
• 1/2 tbsp. l. Sahara
• 1/2 tbsp. l. salt
• 325 ml water

Cooking

Step 1

Mix flour, yeast, salt and sugar in a large bowl. Pour in half the water and stir, then gradually add the remaining water. You should have a pretty cool dough. Add olive oil and gather the dough into a ball. Turn it out onto a floured work surface and knead with your hands, 7 minutes. When the dough is smooth and elastic, roll it into a ball and return to the bowl. Cover with cling film and leave in a warm place to rise for 1-1.5 hours until doubled in size.

Step 2

Finely chop the greens, chop the garlic. Cheese grate on a fine grater.

Step 3

When the dough has risen, knead it lightly in a bowl, then divide in half. Roll out each piece into a 50cm x 25cm rectangle.

Step 4

Lubricate the layers of dough with butter and sprinkle with garlic, herbs and grated cheese. Divide each rectangle on the long side into 4 parts, and on the short side into 3 and cut. Fold the resulting squares in a stack on top of each other, you will get a turret.

Step 5

Butter a 10x25 cm rectangular bread pan. Place the dough cup on its side in the pan. Don't worry if the turret is a little shorter, the dough will expand as it bakes. Cover the bread with a towel and leave for 30 minutes. for proofing.

Step 6

Preheat oven to 190°C. Place the bread pan in the oven and bake for 55-60 minutes. Take the bread out of the oven and let it rest for 5 minutes. Then remove from the mold and cool on a wire rack.