Have you ever been to Provence? You really must go at some point. It is a breath of fresh air and a step back in time. The sun shines brighter, the food tastes fresher, time slows down, the wine shimmers and the air sparkles. Here are some pictures from my trip to Provence with my parents five summers ago!
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3 to 4 cups of all-purpose flour (I increased the original 2 cups to about 4 cups due to my using honey rather than sugar...therefore I had a much moister dough than I would have if I had used the sugar)
1/4 cup of warm milk
1 1/4 ounce envelope of active dry yeast (mine was rapid rise...which shortens the waiting period)
5 tablespoons of Honey (the original recipe called for sugar)
3 large eggs
1 teaspoon of salt (the original recipe calls for only 1/2 teaspoon of salt)
1/2 cup of extra-virgin olive oil
(I omitted the 1 tablespoon of orange-flower water and the 2 tablespoons of grated orange zest....I just didn't have either and I honestly just don't care for orange flavors)
1. Put 2 cups of flour in a large bowl and make a well in the center of the flour.
5. Add a Tablespoon of the honey to the yeast and milk.
8. While you wait for the yeast to develop, you can work on the rest of the components for the bread.
(This is what the flour an yeast should look like after 30 minutes, it will be slightly poofy in the well.)9. In a separate bowl combine 2 eggs, 4 tablespoons of sugar and 1 teaspoon of salt.
17. After this hour, punch down the dough and place it in a lightly oiled round cake pan.
19. The dough should be doubled in size. Using a very sharp knife cut a design of your choice into the top of the dough. Mine was boring, you can be more creative.
Have you wondered what bowls I use for prep work and such? Probably not...but I will share with you what they are anyways!
The pups say hi!