Bear’s garlic bread

Bear’s garlic bread

Domačija Šeruga kulinarika

What kind of bread do you like? Buckwheat? Rye? Corn? Pyrene? With seeds?

The variety of bread is really huge, but hands down – the best is home-baked. For the holidays, it may be time to conjure up the delicious smell of fresh bread in your apartment.

Maybe you could try adding a seasonal bear’s garlic? They are sure to make a delicious pair with Easter ham!

  • 500g white flour type 400

  • 3dl warm milk

  • ¼ cube of yeast

  • 1 teaspoon of salt

  • 2 teaspoons of sugar

  • 20g warm butter

  • 2 teaspoons bear’s garlic ( fresh, pesto or dry)

  • 1 egg

Put the flour into a bowl, make a well in the middle and crush the yeast into it. Add sugar, 2 tablespoons of warm milk, mix. When the yeast rises, add salt to the edge of the bowl, and pour the remaining milk, melted butter, and bear’s garlic over the yeast. If you have a food processor, let it knead the dough. When the dough is smooth enough to leave the bowl, spread it on a floured board and make a loaf. Let it rise in the bowl to double its volume.

Spread it on a greased baking sheet, brush it with egg and milk mixture, pierce it or make a few cuts with a knife

Bake with a heated oven at 200 °C for 40 min on the middle rack.

Place a bowl of water at the bottom – the bread will be even lighter.

Place the baked bread on a wire rack to cool.

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