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 Type 65 organic flour
- 60g brown sugar (or caster sugar)
- 1 heaped tablespoon (real…) honey
- 60cl warm water
- 2 level 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
- 1 measuring cup
Recipe
- Take a large mixing bowl, pour in most of the flour (keep half a mustard glass to sprinkle over the bread before putting it in the oven) and the herbes de Provence
- Mix the sugar, honey and yeast in the measuring cup and leave to stand for 10 minutes.
- Gradually pour into the large mixing bowl, kneading vigorously.
- Once the dough is smooth, add the salt and knead again for 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 any bubbles and stretch it a little, then leave to rest and rise again for 2-4 hours until the dough has risen well (at least double the initial volume). This time can change radically if your kitchen has little heat in winter and high temperatures 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 in your design.
- Preheat your oven to 230 degrees for 50 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”
