Cook Time | 50 minutes |
Servings |
loaf |
Ingredients
- 250 gram Flour wheat / Flour
- 150 milliliters Water warm
- 0,5 teaspoon Dry yeast
- 40 gram Semolina
- 0,5 teaspoon Baking powder
- olive oil to taste
- 1 tablespoon Parsley finely cut
- 1 pinch Salt
- 1 pinch Sugar
- 1 teaspoon Garlic powder
- 1 teaspoon Seasoning (Provence herbs)
Ingredients
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Instructions
- P.S. Once again, I draw attention to the fact that the semolina is added to the approached dough and its amount depends on the flour. I bake this bread for a long time and each time a different amount. But add the semolina in the dough is a must!!! The structure of bread depends on it. Just give it a little.
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