Prep 40 mins
Cook 20 mins
This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads
- 22.18 ml active dry yeast
- 354.88 ml warm water
- 14.79 ml honey
- 946.36 ml unbleached white flour (approx.)
- 2.46 ml salt (optional)
- 59.16 ml olive oil
- 354.88 ml ham or 354.88 ml pork, cubed
- 118.29 ml parmesan cheese, freshly grated
- 9.85 ml fresh rosemary, chopped or 4.92 ml dried rosemary, crumbled
- 9.85 ml fresh thyme, chopped or 4.92 ml dried thyme, crumbled
- 9.85 ml fresh sage, chopped or 4.92 ml dried sage, crumbled
- generous grinding black pepper
- Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.
- Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.
- Make the second loaf.
- Preheat the oven to 450 degrees F.
- Place the two loaves of bread in a dry warm spot and let them sit, covered, for 15 minutes.
- Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.
Wonderful bread! We really liked this one. The herbs came through and provided lots of flavor. I used the ABM to mix the dough which made this extra easy. I did use the chopped ham, but I can see the bread being equally good without it. I will be making this one again!
This recipe produces lovely light and fluffy bread. Apart from leaving out the ham and resting the dough for 15 minutes before rolling, I followed the directions. I did need to add about 1/4 cup more flour - but that could have been due to the humidity here. I'll definitely make this again. Thanks, Saturn for the recipe :)