Italian Kitchen Herbs Country Bread

Place tomatoes in a large enough bowl. Halve the chili peppers, remove the seeds and chop finely. Garlic peel and chop with the basil leaves gorb, with chili, garlic and thyme to the tomatoes form.

Pour olive oil and let stand for about 30 minutes.

For the dough, sift flour into a large enough bowl and press a bulge in the center. Let the yeast dissolve in the milk, pour it into the bulge and knead it into a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes.

Remove the tomatoes from the oil, drain and finely dice. Mix the oil with the egg, salt and sugar. Peel and finely dice the onions, add to the oil and mix into the dough.

Knead the dough once more and let it rise for another 15 minutes.

Later shape into a loaf. To reinforce, form a rim from parchment paper and place it around the loaf. Stir the egg yolk with the milk, brush the surface with it, sprinkle with pepper and salt.

Bake the bread in the preheated oven at 200 °C (convection oven 180 °C) for about 35 minutes, if necessary cover with parchment paper so that it does not get too dark. Cool briefly and serve while still warm with Gorgonzola.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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