Like all our guests, you have been or will be discovering our homemade bread “Abeille & Cigale”.
Our bread recipe has been created with you in mind, and is prepared with passion so that every morning you can enjoy a crisp breakfast. This recipe combines a subtle hint of honey and a generous amount of Provençal herbs.
You’ll be surprised, just let yourself be carried away and find this unique recipe to try out at home.
Ingredients
- 1kg organic Type 65 flour
- 60g brown sugar
- 1 tablespoon (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)
- 35g salt
- 20g herbes de Provence
- 1 large bowl
Recipe
- Take a large kneading bowl, pour in most of the flour (save half a glass of mustard to sprinkle over the bread before putting it in the oven), the herbes de Provence, the sugar, the honey and the yeast, then knead slowly while adding the water
- Once the dough is smooth, add the salt and leave to knead for a further 5 to 10 minutes
- Leave to rest for 1 to 2 hours in a large bowl
- fold the dough directly into the bowl with a spatula in 4 to break up the bubbles and stretch it a little, then leave to rest and rise again for 2-4 hours until you have a well risen dough (at least double the initial volume). This time can change radically if your kitchen is not very warm in winter and temperatures are high in summer. When the weather is cool, I often leave the dough to rise overnight.
- Shape your ball by flouring the dough and then using a very sharp knife, make small sharp cuts. The dough will rise and swell through the cuts, forming beautiful crispy crevices.
- Preheat your oven to 230 degrees for 40 to 60 minutes, depending on your taste and type of oven (crispiness).
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”
To be discovered if you have a minute...
