Herbes de Provence Bread

Herbes de Provence Bread

Hi, I hope you have had a lovely day.  Today I am sharing a delicious Herbes de Provence Bread recipe.

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You could make the bread into individual rolls too and serve them warm with your dinner 🙂

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I have now made this bread 3 times in a row 🙂 I was not sure what I was doing wrong but I was making the slit on the top before I left it for the final prove and then when I went to cook it the bread either split in the wrong place or the slit just seemed to close.  Oh well, at least we always had some fresh bread in the house.

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The flavour of the Herbes de Provence just makes the bread taste that little bit ‘special’, it’s not overpowering but its just there and makes the bread.  The bread also has a beautiful soft texture.  Although we have had the same bread for a few days now, we are still not bored of it and I sure it will become a staple.

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I will be sharing a recipe using this bread in my next post and i’m sure you will love it, I will give you a hint it has garlic in it 🙂

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I hope you give this bread a try, bread is really easy to make and it’s really worth it, it makes the house smell great too.

I hope you enjoy xx

Herbes de Provence Bread

Recipes of My Art

Ingredients
  

  • 500 g strong flour
  • 10 g salt
  • 10 g instant yeast / 20g fresh yeast
  • 1 1/2 teaspoons Herbs de Provence
  • 300 ml tepid water
  • 40 ml olive oil
  • 10 g sesame seeds

Instructions
 

  • Place the flour, salt and Herbs de Provence into a mixer bowl with the dough hook attached. Add the instant yeast. If using fresh yeast break it up into the tepid water. On a slow speed begin mixing while pouring the water and oil in slowly. Mix for about 5 minutes on a medium to low speed, the sides of the bowl should be clean when finished.
  • Remove the dough hook and leave to prove for 1 - 3 hours or until the dough has doubled in size.
  • If you prefer to do it by hand, add the flour, salt and Herbs de Provence into a large bowl. Add the instant yeast. If using fresh yeast break it up into the tepid water. Slowly add the water and oil to the flour while mixing the with your fingers. Once you have finished the water and the dough has come together and the sides of the bowl are clean, continue to knead the dough on your work surface for about 5 - 10 minutes.
  • Place the dough in a large bowl and leave to prove for 1 - 3 hours or until the dough has doubled in size.
  • Line a baking tray with baking paper.
  • Once the dough has doubled in size, tip the dough onto a lightly floured surface (you may need to use your finger to scrape the dough out the bowl) and knock the air out by folding it on itself for about 1 - 2 minutes. Shape the dough into an oval shape and place onto your baking tray making sure you place the seam side at the bottom. Wet one hand with water and gently rub it over the top of the dough and then sprinkle the sesame seeds over the top, use your dry hand to move them around a bit.
  • Place the tray inside a plastic bag if you have one big enough or place in the oven or microwave to prove for 1 hour or until doubled in size.
  • Once your dough is ready to cook make a slit down the top of the dough.
  • Preheat the oven to 220°C (removing the bread first if placed in the oven to prove).
  • Bake for about 20 - 30 minutes, remove and place on a wire rack to cool.

 

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