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    You are in: Home / Recipes / Pain De Provence (Herb French Bread) Recipe
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    Pain De Provence (Herb French Bread)

    Average Rating:

    3 Total Reviews

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    • on June 05, 2009

      The texture is wonderful and chewy with the herbs providing a delicious taste treat. I would have liked the bread to develop more of a crust. It was baked on a baking stone and prepared as specified. The sponge was mixed up in the morning and the bread completed late evening. Used all water as I didn't have Grand Marnier or OJ. I would highly recommended adding the last bit of water sparingly. Made for *ZWT5*

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    • on May 29, 2009

      No fault of the recipe, but this recipe did not work for me this time. After consulting several places I found that I've most likely overproofed the dough and it subsequently deflated during baking. What I plan to do next time is not letting it quite double because it is such a wet dough and by allowing it to double it can cause overproofing. It smelled wonderful while baking though. Thank you for posting this recipe and I'll try to make this recipe again and hopefully can post a picture of my success next time.

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    • on May 26, 2009

      This bread is through the roof. The dough was really sticky but I resisted the urge to add more flour. The bread had a light texture with a nice chewy crust. I loved it.

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    Nutritional Facts for Pain De Provence (Herb French Bread)

    Serving Size: 1 (685 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1388.6
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 2342.9 mg
    Total Carbohydrate 289.2 g
    Dietary Fiber 11.8 g
    Sugars 1.0 g
    Protein 41.8 g

    The following items or measurements are not included:

    herbes de provence

    Grand Marnier


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