Like all our guests, you will enjoy the “Abeille & Cigale” bread.
Our recipe created for you is prepared with passion so that every morning, the crunchy note is at the rendezvous of your breakfasts. This recipe combines a subtle note of honey and herbs of Provence in generous quantities.
You will be surprised, let yourself be carried away and test the recipe at home.
Ingredients
- 1kg flour Type 55
- 60g brown sugar
- 1 tablespoon of (real) honey
- 60cl warm water
- 2 teaspoons (8g) dried baker’s yeast (or 2 sachets or the equivalent in fresh yeast if you know how to make it)
- 3 teaspoons of salt
- 2 tablespoons of herbes de Provence (15g)
- 1 large container
Recipe
- Take a large kneading bowl, pour in most of the flour (save half a mustard glass to sprinkle on the bread before baking) and the herbes de Provence.
- In another bowl, pour in the dried yeast, sugar and honey (yeast loves sugar to ‘wake up’, but hates contact with salt, so only add the salt later in the dough while kneading).
- Add the 60cl of water. Mix with a whisk, incorporating the spoonful of honey, until the sugar and yeast have dissolved.
- Leave to stand for 10 minutes then stir one last time then pour directly into the flour-herb mixture.
- Knead for 2 minutes then sprinkle the dough with salt.
- Allow the flour to soak in for 5-10 minutes.
- Knead again for 5-10 minutes
- Leave to rest for 1 to 2 hours
- Fold the dough into 4 and let rest and rise again for 1 to 2 hours until you have a well risen dough (at least double the initial volume)
- Shape your ball by flouring the dough and then make small incisions with a very sharp knife. The dough will be released by these cuts.
- Preheat your oven and bake at 230 degrees for 40 to 60 minutes depending on your taste and your type of oven (crispness)
Tasting
Leave to cool for 10 minutes and serve with a dab of semi-salted Breton butter and/or “Confiotte de Tante Nana aux Oranges” (Verena’s own Orange Jam).
To be discovered if you have a minute...
