BIO Fine Homemade Bread

Homemade bread is a true classic, and this recipe allows you to prepare a delicious variation that pairs excellently with various spreads and toppings of your choice. Simple to prepare, this bread is ideal for everyday meals, sandwiches, or as an accompaniment to various dishes, and its rich taste and aroma make every combination special.

Ingredients

  • 400 g BIO fine homemade bread mix
  • 7 g di-go dry yeast
  • 330 ml warm water
  • 20 ml oil

Spreads and toppings:
  • Butter flavored with smoked paprika and fresh chives
  • 150 g smoked salmon or chicken breast
  • Fresh cucumbers sliced into rounds

Preparation

1. In a bowl, place 350 g BIO fine homemade bread mix (save 50 g of the mix for later) and 7 g di-go dry yeast, then mix gently. 2. Add 330 ml warm water and mix with a spoon for about two minutes until the mixture becomes smooth. 3. Add melted butter, chopped olives, and minced rosemary to the mixture. Mix well. 4. Sprinkle the 50 g of flour set aside over the work surface. Pour the mixture from the bowl and knead lightly. 5. Divide the mixture into two parts. Shape the dough into baguette form, roll lightly, and dust with flour. 6. Place in a baguette mold, leave in a warm place, and let the dough double in size, approximately 25 minutes. Before baking, score the dough with a knife. 7. Place the mold in an oven preheated to 210 degrees Celsius (with both heating elements on), on the lower rack. Bake for 35 to 45 minutes. 8. Remove the baked bread from the mold and let it cool.