Cooking at school with the chef Dragica Marčić

You can also make this bread without Mediterranean herbs simply as fine white bread or as small bread in muffin tins. The ratios are given in cups because often on vacation or in the weekend houses we do not have a scale at hand, so this recipe is the basis of the ratio for excellent bread. 

Ingredients: 

3 cups lukewarm water 

1 tablespoon salt 

1 tablespoon olive oil 

1 teaspoon sugar or 1 tablespoon honey 

6.5 cups of flour for the dough (I work mostly with smooth flour type 550) 

bag of dry yeast (of course it can be fresh, but dissolve the yeast in water with sugar first) 

oil and baking paper for the mold 

Herbs:

2 teaspoons rosemary 

2 teaspoons sage 

2 teaspoons thyme 

2 teaspoons basil 

1 teaspoon dried anise seeds 

Note: 

We put anise seeds in every bread because it simply gives me the smell of good bread. If you use fresh herbs, it is good to cut it into a bowl with kitchen scissors beforehand and remove the hard parts of the plant. If dry herbs are used then use a little less because the smell is more intense.  

Preparation: 

Break up the yeast, add a little sugar and pour in a little bit of lukewarm water, mix and let rise (rest) for 15-20 minutes. If you use dry yeast, it is enough to stir it in lukewarm water. In the sifted flour put salt, the rest of the water, oil, yeast, and add herbs. Let the dough rise for 1 hour, then beat it again (the process is not necessary if you leave the bread for 2 hours, the dough will do its own thing). Shape the bread and bake in a preheated oven at 180 degrees Celsius. Bake for about 45 to 50 minutes. Let the bread rest for 15 minutes. From this bread dough you can bake small buns in various shapes. One very simple shape is to put three small bread balls in a muffin tin (grease the mold with oil and flour first) and you will get a shape of the three-leafed clover.

Merry Christmas dear friend

Christmas traditions in Croatia:

https://padlet.com/pepy5/57kwo8amama8sy4a