Marguerite Bread



  • 300 grams water
  • 1 packet baker's yeast
  • 500 grams flour
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • sesame
  • poppy seeds


  1. Place the water and yeast in the bowl of food processor with the kneading attachment.
  2. Set to 2 minutes at 37 °, M1 velocity.
  3. Add the flour, sugar, olive oil, salt and mix at minimum speed for 5 minutes.
  4. Form the balls.
  5. Fill a soup plate with water and 3 ramekins, each containing one type of seed.
  6. Dip the balls in the water and then in a seed ramekin and place on a baking sheet, forming the shape of a daisy, but leaving a little space between each ball.
  7. Bake for 20 minutes at 60°C (140°F) in the preheated oven.
  8. Then continue cooking 20 minutes at 200°C (390°F).
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