Wheel bread with herbs

 I believe almost everyone loves freshly-baked bread. I bet you can easily imagine its irresistible aroma right now in the air.. 😉 If you have ever tried to make your own bread, you may know that it’s a complex and work-intensive process, especially if you’re making a starter for the dough. The fermentation takes up to 4 days, and you need to keep an eye on the starter and feed it almost like a baby. So, not everybody has a patience or simply time to make it, and for those mankind created yeast! Using yeast makes our lives easier (at least for me); such dough doesn’t take all that much time, and you only need a few ingredients to make a simple bread. And definitely homemade bread is tastier that a store-bought one.

 It wasn’t complicated at all to make this beautiful wheel bread. Actually, it reminds me more a pie without a filling, but I absolutely love its texture (because of corn flour) and awesome herb-y smell! Wheel bread with herbs

I recommend consuming it the same day it’s made.
Ingredients for 6-8 Servings
8-9g instant yeast
2 tsp white sugar
200g corn flour
300g plain flour
1 tsp salt
320ml warm water
3 clove garlic, minced
2 tbsp chopped fresh basil
1 tsp chopped fresh rosemary
5-6 sun-dried tomatoes, chopped 
2 tbsp olive oil
salt, freshly ground pepper to taste
  1. In a cup, put yeast and sugar, add some warm water, stir, cover and keep for 10 minutes.
  2. In a large bowl, sift flours, add salt. Then stir in the yeast. Slowly add all warm water and knead the dough. Place the dough on a table and knead it, then put back into bowl, cover with plascti wrap or towel and leave to rise for 40-60 minutes.
  3. For the fiiling, in a small bowl combine all ingredients.
  4. On a lightly floured surface kneed the dough lightly. Roll out into 5-6mm thick circle, cut into 5-6cm width strips. Spread the fiiling on the dough. Then arrange all strips into ‘a rose’ (on a lined baking sheet), starting from the smallest strip, continue rolling other strips around it.
  5. Bake in preheated oven 190C for 25-30 minutes.
  6. Allow it to cool slightly on a wire cooling rack. Serve with a glass of milk or cup of tea.
Adapted from here


    • milkandbun says:

      Actually I tried to keep it longer-2 days more, I covered and put it in the fridge, then reheated, it was dull, not that soft and tasty as at the first day😬

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