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1
Heat 120 ml (1/2 cup) stock until simmering, then sprinkle over 2.5 tablespoons of flour, continuously whisking until a smooth roux, or paste, forms. Remove from heat.
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2
Sprinkle the sugar over the warm milk, and stir in the fresh yeast. Let it sit for about 10 minutes, until foamy.
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3
When the yeast mixture is foamy, add the roux, glace, additional milk, egg, and melted butter, and stir until combined.
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4
Add the flour about a cup at a time, stirring after each addition.
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5
With the last addition of flour, tip contents onto a clean surface, and knead the remainder of the flour in with your hands, until the dough forms a smooth ball.
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6
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise about an hour until doubled in size.
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7
Finely chop all the vegetables and melt 60 grams of the butter over med-high heat. Saute the vegetables in the butter for 7-8 minutes, until softened. Add the Herbes de Provence and saute for another minute more. Remove from heat.
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8
Roll the dough out, on a lightly floured surface, into a 45cm x 35cm (18in x 14in) rectangle.
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9
Spread the reserved 30 grams of room temperature butter over the dough. Spread vegetable saute evenly over dough.
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10
Cut dough into 8cm (3in) strips. Stack strips into an even pile, and cut into squares. Place squares, one pile at a time, vertically into a loaf pan.
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11
Tip: If you have extra dough, use a smaller loaf pan or a large cupcake pan for the remaining squares.
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12
Cover loosely with plastic wrap and let rise for about an hour.
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13
Preheat oven to 190 Celsius. Bake for 20-28 minutes, until golden brown.
