Recipe: Asparagus Bread with Sage
Bread with aromatic herbs
May 07, 2011
I've been in Portobello Road in London, and I've taken some pictures of rhubarb but also bread, in so many differenf shapes and ingredients that I can't wait to bake some bread at home.
So I used some seasonal asparagus for this loaf, with sage and poppy seeds.
Asparagus Bread with Sage
2 tablespoons chopped sage
50g ground almonds
3 tablespoons Parmesan cheese
300g durum flour
7g dry yeast
2 tbsp milk
1 clove garlic
2 teaspoons poppy seeds
Dissolve yeast in warm milk and make sure that it is activated.
Meanwhile, cut the asparagus into 1 cm pieces and blanch them for a few minutes.
Mix durum flour with water, add the yeast and milk mixture, and knead. Add the well-drained asparagus, almond flour, sage, parmesan cheese and minced garlic. Knead for a few minutes.
Form a loaf and let rise for an hour and a half.
Sprinkle with poppy seeds and bake in preheated 180° C (356 F) oven for 25-30 minutes.
One year ago: Sword Fish with Mint
Two years ago: Black ornamental chilies
I'm sending this to Susan for her Yeast Spotting event.
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