Savory Herb French Bread Recipes

PAIN DE PROVENCE (HERB FRENCH BREAD)

Steps:

• The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter.
• Cover the container with plastic wrap and set aside for 8 to 16 hours.
• Next Day:.
• In large bowl combine the remaining flour with the remaining yeast, salt, and herbs.
• Add the poolish, the liqueur, and 1/4 cup of the additional water.
• Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached (tacky but not so sticky that the dough sticks to your hands).
• Knead by hand for 10 to 15 minutes or in a mixer for 5 to 10 minutes.
• Place the dough in a well-greased bowl and cover the bowl with plastic wrap.
• Set aside to rise until doubled in size, approximately 90 minutes. Remove it from the bowl and gently degas it, then return it to the bowl, cover it, and allow it to double in size again.
• Remove the dough from the bowl and shape it into a ball or long loaf.
• Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.
• While the loaf is in its final rise, preheat the oven and baking stone, if you are using one, to 450.
• I also preheat a broiler pan, or cast iron skillet, into which to pour a cup of hot water just after placing the loaf in the oven. This creates steam in the oven which increases the crunchiness of the crust.
• Just prior to placing the loaf in the oven, score the top of it with a sharp knife or razor blade.
• Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes.
• The internal temperature of the loaf should be approximately 200 degrees when you remove it from the oven.

SAVORY HERB FRENCH BREAD

Steps:

• Preheat Oven 350.
• Mix all ingredients (except bread and paprika)in a food processor until smooth.
• Split French bread length wise.
• Spread cheese mixture evenly onto both halves of the french bread and sprinkle with paprika.
• Bake uncovered on a cookie sheet 15-20 minutes until golen brown and bubbly.
• Remove and let cool for 5 minutes.
• Slice into 2-3" sections and serve!

FABULOUS FRENCH BREAD

Steps:

• Pour warm water into a large, warm mixing bowl.
• Stir in sugar, salt, oil, 3 cups of flour, and yeast.
• Beat vigorously for 2-3 minutes.
• Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
• Allow dough to rest 10 minutes; then stir down.
• Allow dough to rest another 10 minutes and stir down again.
• Repeat this process until dough has been stirred down 5 times.
• Turn dough onto floured surface.
• Knead only enough to coat the dough with flour so it can be handled.
• Divide dough into 2 parts.
• Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
• Pinch ends to seal.
• Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
• Cover lightly and let rise at room temperature for 30 minutes.
• With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
• Brush each loaf with beaten egg.
• Bake immediately at 400°F for 20-30 minutes or until golden brown.
• Remove from baking sheet and cool on wire racks.
• *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.

FRENCH HERB BREAD

Steps:

• In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
• In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
• Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
• Punch down dough and roll into a rectangle shape about 16x8 inches.
• In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
• Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
• Preheat oven to 400 degrees F).
• Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.