French Herb Bread

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Hands-on time:
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Yield: 4 mini loaves, or 1 large loaf

Recipe photo

Make your very own version of flavorful herbed peasant bread. With minimal effort and a dash of herbes de Provence, you'll feel like you've been transported to the South of France!

French Herb Bread

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 mini loaves, or 1 large loaf
Published: 12/20/2011

Ingredients

Directions

1) Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — until smooth, adding additional water or flour as needed.

2) Cover the dough, and let it rise for 1 hour.

3) Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9" x 5" loaf pan.

4) Cover and let rise until the dough has crowned about ½" over the rims of the mini loaf pans, or 1" over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.

5) Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.

6) Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Yield: 4 mini loaves, or 1 large loaf.

Reviews

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  • star rating 01/20/2015
  • Baker Boy Jack from KAF Community
  • Scaled this up to make 2 large loaves. I used Walter Sands' Basic White recipe as an ingredient guideline to get the salt/flour/milk/oil volumes right. Taste and crumb were excellent. Could have risen more and next bake I will add a shade more yeast, maybe less milk and a sploosh of water. Per the KAF chatline: I used 2% milk (lukewarm) to replace the water/dry milk and I substituted Potato Starch for the Potato Flour because thats what I had on hand! I think the Potato Flour would have added a subtle flavor to the bread. Next time! Bread was cooked through to 190+ and was still very moist when sliced. I toasted some slightly which added a slight crunch or crisp to the cut side, very nice!
  • star rating 01/11/2014
  • T Wolf from KAF Community
  • This is another fantastic recipe! I replaced the potato flour with another starch due to allergies and didn't have dry milk so I replaced some of the water with almond milk. Also subbed one cup of White Whole Wheat. Otherwise, I was faithful to the recipe. It was a great riser (SAF yeast, based on looks I let it have a whole hour on each rise even in the proof setting on my oven), smelled fantastic and was great with a subtle soup. The crust was great, great texture inside. Family loved it. My son didn't even cry when he realized it wasn't pizza he had been smelling. Will make this a lot.
  • star rating 11/27/2013
  • pdmolander from KAF Community
  • This bread is delicious, but it did not rise as expected. After an hour in the large loaf pan, it had only risen to the height of the pan. I baked it anyway and when in the oven it actually fell a bit.
    I am sorry this recipe didn?t work for you. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF
  • star rating 05/19/2013
  • grandma_baker from KAF Community
  • Was looking for an herb bread recipe, and found this one to my delight. I used about 1/4 white whole wheat flour, the rest bread flour, and instead of herbs de provence (which I didn't have bottled) I put in fresh oregano, thyme and chives from the garden, and added some garlic powder, marjoram, and rosemary from my dried stock. Oh! and tossed in a couple tablespoons of pecorino romano cheese. I was worried with all the additions that the dough would be slow to rise but it wasn't. It took maybe an hour in the bowl after kneading, and then just a little over an hour in the loaf pan. The results were outstanding, and even though I probably won't be able to totally duplicate the loaf, I will surely go to this recipe again.
  • star rating 02/09/2013
  • dtagley@yahoo.com from KAF Community
  • The snow was blowing and I made this wonderful bread. The kitchen smelled great, the recipe couldn't have been simplar and the outcome was wonderful. This is a keeper.
  • star rating 04/13/2012
  • soultruth1@yahoo.com from KAF Community
  • OMG This is so good. And even better the next day warmed up. Made these into little rolls.cook time only about 20 minutes and then pure heaven. Any time of day .
  • star rating 02/05/2012
  • brendabaker from KAF Community
  • This is the best herb bread ever! And easy to make. The outside is crusty and the inside so tender. I was wondering how to store it ( yes, I have leftovers. There is only two of us)? I put it in the plastic bakery bags from KAF and the loaf lost its crustiness. Any suggestions for storage?
    Try a paper grocery bag instead of plastic. That should help retain some of the crusty texture. MJR @ KAF
  • star rating 02/04/2012
  • lizsings77 from KAF Community
  • So good & so easy to make! I didn't have the instant yeast so I used 1 pkg. rapid rise in with the dry ingredients (also added 2T. instant minced onion which was delicious with the herbs), then added warm tap water & oil. I did it all in my mixer including kneading. The rise time was less than a half hour. Served it warm with hearty soup for dinner....YUM!!
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