Hvidløgsflütes with herbs

Ingredients for Hvidløgsflütes with herbs

Instructions for Hvidløgsflütes with herbs

To prepare the Hvidløgsflütes with herbs recipe, please follow these instructions:

Warm water almost hand hot and dissolve the yeast in it. Add salt and oil.

Willow garlic individual cloves and hug them or chop them finely. Stir them in gærvæden. Mix the chopped herbs to the flour and stir it in gærblandingen a little at a time. Knead the dough on a floured board and smooth style of the exposed to uplift in a warm place for about 1 hour.

Knead the dough through and share it in 2 parts. Roll each part into a sausage in bagepladens length and style fluten exposed to after withdrawal at room temperature for approximately ½ hour

RIDs with a sharp knife diagonally lengthwise in each flutes, brush them with water and bake them at 250 degrees c. alm. oven 10 minutes on the next-lower Groove.

Reduce the heat to 200 degrees c. alm. oven and behind them then further 15-20 minutes to, flutene is golden brown and cooked through.

Tips:
Garlic baguettes are especially suitable for soups and various for-and lunch dishes. Other spices can also be used. Let the Court of art determine. Extra crispy crust do you get if the bread rubbed/(garlic)-brushed with butter in the same second it leaves the oven. Can be frozen, durability, 2-3 months.