Keïteï Ventures

• 250ml water
• 1 tbsp olive oil
• 1 tsp salt
• 2 tbsp sugar
• 400g strong white flour
• 1 tsp yeast
• hand full of wild garlic leaves – ripped up
  
  It takes the bread maker about 90 mins of kneading and letting the dough rest.
  The guidebook says…
  – 10 mins kneading
  – 10 mins resting
  – 10 mins kneading
  – 50 mins resting
  
  I then split the bread into 4, shape and bake for 20-25 mins on 220 degrees C in the oven.

~ Enjoy 🙂