For the Easter table we make homemade bread and flavor it with rosemary and sage, a simple and fragrant idea
One of the symbols of the table of Easter is certainly the bread. The most traditional is the casatiello Napoletano with eggs, ham and cheese, then there is the sweet braid with eggs, the one with fennel or anise seeds to accompany meats and eggs typical of South Tyrol.
What we offer you today is a recipe for homemade bread simply enriched with aromatic herbs to accompany your dishes Easter menu with a dish that shows care and unites everyone.
The herbal Easter bread: the recipe
To prepare the herbal Easter bread you start by making dissolve the yeast in about 380 ml of warm water and a teaspoon of sugar and chopping it into very small pieces sage and rosemary after washing them carefully.
In the bowl with water and yeast is then added the flour, chopped herbs, a spoonful of EVO oil and a pinch of salt and yes mix vigorously until a homogeneous compound is obtained. At this point the pasta is covered with transparent film and let it rise for about an hour in the oven off but with the light on.
At this point you need to transfer the dough into one steel pot quite large and floured, covered on the bottom with a disk of greaseproof paper and cover the pan with the lid to let the dough rise again for about an hour.
Before baking it, the herbal Easter bread still needs to be worked a little: it is necessary flour it well and do some cut on surface. Cooking takes place in two stages, the first with the lid of the pot, in the hot oven at 200 ° for about 25 minutes and then without the lid for another 20-22 minutes and in any case until the bread is swollen and golden.
Before eating it is necessary let it cool down a little to dry it completely.