Tarragon Bread

Andrew of spitoon Extra host the April edition of Waiter there´s something in my… . He invites all food bloggers to bake bread.
Here I am with an inviting tarragon bread.
350 g spelt flour
1 portion of dry yeast
0,25 l buttermilk
leaves of 3 stems of tarragon thinly sliced makes about 1/4 tea cup
Mix flour and yeast and pour buttermilk just a bit heated in. Kneat thouroughly. Then let rest in a warm place for 20 minutes. Kneat again and include tarragon. This takes its time. Form a loaf to be put in a bread baking form and let it rest again for half an hour. Preheat oven at 250°C/220°convection/gas oven. Bake the bread for 20 minutes. Reduce heat to 150°/130°C and bake again for 55 minutes.
Enjoy it!
The benefits of tarragon can be read here at the end of the post.


9 Responses to “Tarragon Bread”

  1. Katie Says:

    I love tarragon!
    The thought of that bread, still warm, with fresh butter….
    Or with a bit of smoked salmon….

  2. ostwestwind Says:

    Woher hast du denn bloß den ganzen Estragon her? Ich muss erst wieder welchen kaufen und hochpäppeln

  3. Andrew Says:

    How interesting is that! Thanks for such a great entry.

  4. Helene Says:

    @ katie,
    you are right that would be yummy!
    @ Ulrike,
    einmal gepflanzt, wuchert er bei mir seit Jahren! Eine Kräuterschnecke ist die beste Umgebung, nebenan Sauerampfer und Oregano.
    @ Andrew,
    thanks for this extraordinary compliment!!

  5. Glenna Says:

    Really lovely! I can almost smell and taste it from the pics.

  6. Creativecook Says:

    Sounds delicious, must try it. Nothing like the smell of fresh warm bread.

  7. Pille Says:

    I imagine that tarragon bread tastes really good, even if I’ve only used tarragon to season salads and chicken dishes until now. Got to change that!!

  8. Helene Says:

    @ glenna and creative cook,
    well it´s delicious, soft and yummy!!
    @ Pille,
    do try, and see all other things you can do to use this healthy herb!!

  9. Ms Adventures in Italy Says:

    I used sage in my bread, but I bet tarragon would have been great, too! Thanks for the recipe.

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