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Bread with Basil at Home
Instructions
Sift 300 g of premium wheat flour into a deep bowl of at least 2 litres – sifting saturates the flour with oxygen and removes any lumps. Add 1 teaspoon of sugar (it will feed the yeast for active growth) and 1 teaspoon of fine salt. Whisk thoroughly so that the salt and sugar are evenly distributed throughout the flour.
Add the quick-acting yeast. It is exactly what will help us increase the size of the dough quickly.
Combine the dry ingredients and stir in the chopped basil leaves. Use basil of any shade.
Mix the ingredients and pour the warm liquid into the bowl.
Add the vegetable oil. It can be replaced with a piece of softened butter.
Knead the dough, first with a spoon and then by hand, for 8–10 minutes until you get a smooth, elastic ball. The dough should be soft and stick slightly to your hands, but not spread. Cover the bowl with cling film or a damp towel and put it in a warm place (26–28°C) for 55–60 minutes for the first rise – the dough should at least double in size.
Knock back the risen dough with your fist a few times to release the large air bubbles and redistribute the yeast. Shape a round or oval loaf, tucking the edges underneath. Place it on a baking tray greased with vegetable oil, or in a baking tin. Cover with a towel and leave for a second proving of 20–25 minutes. Make a few shallow slashes on the surface and put it into the oven, preheated to 180°C, for 50–60 minutes until golden.
I check that the bread is done by tapping the bottom – the sound should be dull and hollow. Take it out of the tin and cool it on a wire rack for at least 30 minutes – hot bread will be damp and gummy inside when sliced. Slice the cooled basil bread with a sharp knife into pieces 1–1.5 cm thick.
Tips
- 1
Use purple basil for a brighter crumb colour, or green basil for a neutral look with the same aroma.
- 2
Add 2 tablespoons of grated parmesan to the basil for a more savoury flavour.
- 3
Store the bread in a bread box or a paper bag for up to 4 days. To restore freshness, sprinkle it with water and warm it in the oven for 5 minutes at 180°C.
FAQ
Can I use dried basil? +
Yes, take 1 tablespoon of dried basil instead of fresh. The aroma will be less pronounced, but still noticeable.
Why doesn't the bread rise? +
The yeast may be old, or the water for the dough may have been too hot (above 40°C kills the yeast). Check the use-by date of the yeast.
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