Preou Vendeen

• 2 3/8 cups flour
• 2 teaspoons dry active yeast
• warm water 22 cl.
• salt
• garlic
• fresh mint
• confit

1. In the food processor bowl, add the flour, yeast, water, and salt
2. With the hook attachment, knead the dough for a few minutes.
3. Remove the dough from the food processor, place in a bowl, cover with a clean cloth, and let rise for 1 hour in a warm place.
4. Shape the dough into a long and flat baguette.
5. Place on a baking sheet lined with parchment paper.
6. Cover the bread and let rise for 30 minutes.
7. Preheat oven to 180 degrees Celsius.
8. Cover the bread with aluminum foil and bake for 20 to 30 minutes.
9. The aluminum foil helps the bread to not brown too much and remain soft.
10. Let cool.
11. Cut in half lengthwise.
12. Spread the inside of the bread with the Minthail confit.
13. Bake for another 10 minutes.

flour, active yeast, water, salt, garlic, fresh mint, confit

Taken from www.yummly.com/recipe/Preou-Vendeen-2046545 (may not work)