Aromatic Herb Bread

Preparation:

Preparation: Dissolve the yeast with the sugar in 50 milliliters of tepid water. Leave to act for 15 minutes, stirring occasionally until abundant foam appears. Sift the flour into a large bowl, arrange it in a well and pour in the dissolved yeast, fennel seeds, salt, finely chopped parsley and thyme. Mix everything with the help of a fork, adding the milk little by little, 100 milliliters of warm water and the oil. Work the dough on the table top for at least 10 minutes, spreading it with clenched fists, rolling it up and slamming it on the table. Put the dough back into the floured bowl and sprinkle the surface with flour, then cover it with a dry cloth and let it rise in a warm place until it rises in volume (about 50 minutes). Gently remove the dough from the bowl (it will deflate) and transfer it onto a baking sheet covered with parchment paper (or buttered), forming an oval loaf about 26 centimeters long with your hands. Bake in the lower part of the preheated oven at 180-200 degrees for about 50 minutes, brush the bread with warm water, then continue cooking for another 5 minutes. During cooking, place a small heat-resistant bowl full of water in the oven.