Coriander and garlic bread

Method6 steps · about 2 hr 45 min

1. 1

   Step 1: Place the coriander (1/2 bunch) and the peeled whole garlic (4 cloves) in a food processor and pulse until well chopped.

   Uses 1/2 bunch of coriander · 4 cloves of garlic

2. 2

   Step 2: In a large bowl, mix the flour and the salt (1 teaspoon) with a spoon. Add the baker’s yeast and mix well. Pour the olive oil, the coriander mixture and some of the water. Knead everything with your hands and go slowly pouring the remaining water.

   Uses 300 grams (about 2 cups) white flour · 1 teaspoon salt · 1 tablespoon dry baker's yeast · 50 ml (1/4 cup) olive oil · 150 ml (2/3 cup) water · ½ bunch coriander processed with 4 garlic cloves

3. 3

   Step 3: Knead the dough on a lightly floured work surface until smooth and soft. Put it in a bowl, cover with cling film and let rise for 45 minutes to 1 hour, until doubled in size.

   First bread rise until doubled · 60 minUses extra flour for work surface and dusting loaf · 300 g flour dough with oil, water, yeast and processed herbs

4. 4

   Step 4: Knead the risen dough briefly, shape it and put it on a baking tray lined with baking parchment. Make 3–4 diagonal cuts with a sharp knife, dust with a little extra flour and let rise for about 45 minutes.

   Second dough rise · 45 minUses extra flour for work surface and dusting loaf · dough proofed 45–60 minutes until doubled

5. 5

   Step 5: Meanwhile, preheat the oven to 200ºC (400ºF).

6. 6

   Step 6: Bake about 30 to 35 minutes until the bread start to browned. Remove the bread from the oven, allow to cool to room temperature or serve the bread hot with butter or cheese.

   Bake bread · 35 minUses shaped scored loaf proofed a further 45 minutes