Sift the flour.

Add the flour, fresh yeast and RUB them into the flour until a homogeneous crumbs.

Add to the mixture salt, herbes de Provence, then water with milk.

Knead the dough on a working surface (5-10 minutes), while trying to capture the batter as much air as possible. Form the dough into a ball and place in lightly floured bowl. Cover with a tea towel and leave to rise in a warm place, away from drafts, for an hour.

Lay out the dough from the bowl to a floured work surface, knead it and form a tight ball. Place the bowl in a baking pan with a lid (you can grease with vegetable oil), cover with a tea towel and leave to rise for one hour in a warm place. Once the dough during proofing will reach the edges of the form, close it with a lid so the dough doesn't pop out.

Place the mold with the lid on in the preheated oven and bake the bread for 20-25 minutes at a temperature of 220 C and then another 4-5 minutes without lid, until light Golden brown. Remove the bread from the form and cool on wire rack. Bon appetit!