Memories of Provence Wheat Loaf

"I bought some Herbes de Provence, and adapted this recipe to make use of them. This makes a light wheat loaf and the taste and fragrance of the herbs really comes through. I often bake this as rolls for sandwiches. Prep time very approximate."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Katzen photo by Katzen
photo by Katzen photo by Katzen
photo by Katzen photo by Katzen
photo by duonyte photo by duonyte
Ready In:
3hrs 30mins
Ingredients:
8
Yields:
1 loaf
Serves:
12
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ingredients

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directions

  • Place the herbs in a small dish and pour in the olive oil. Allow to steep for at least 15 minutes, and the longer, the better.
  • Place all remaining ingredients except cornmeal in your bread machine following sequence recommended by manufacturer.
  • Start the dough cycle. As the dough mixes, drizzle on the olive oil until incorporated. The dough should form a smooth ball: add small amounts of flour or water (or additional olive oil) until the dough looks right - the exact proportions depend on many factors. Allow to rise in bread machine.
  • Remove from machine, punch down. If making a loaf, form into an oval loaf and place on cornmeal-dusted baking sheet. Cover and allow to rise until doubled. (If making rolls, cut into 8 to 12 pieces, depending on the size you want, and shape as desired. Place on cornmeal-dusted baking sheet, cover, and allow to rise until doubled).
  • Preheat oven to 375 deg. F.
  • Place in oven and bake for app. 40 minutes or until bread tests done. (Rolls will bake 20 to 30 minutes, depending on size - keep an eye on them).
  • You know you should let a loaf cool before cutting into it; but when you make rolls, one can always be sacrificed to the cause!
  • Note: I imagine you could bake this in the bread machine, although I've never done so. I'd do it on a basic white setting with medium crust.

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Reviews

  1. Am not sure where my original review went, but I'm back to make it right! I'd received some Herbes from a friend who knows I enjoy baking, & used it in this recipe with great results! I particularly enjoyed them in combo with the flavor from the whole wheat flour ~ Very satisfying! [Made & reviewed in Zaar Stars tag]
     
  2. Great bread. It's light, fragrant and delicious. Next time I make it I'll trim back on the salt a fair bit but other than that I wouldn't change a thing. I made 3/4 of the recipe and it made 5 huge (Texas size) sandwich buns and I can't wait to try a ham sannie using one of them, mmmmmmmm.
     
  3. Makes a very beautiful, light, loaf, with a very intriguing fragrance of Herbs de Provence - smells lovely while baking! I used my bread machine, which made it very easy. I also heated the oil in the microwave for 30 seconds with the herbs in it, then let it sit for the prescribed 15 mintues - no idea if that had any extra herb releasing power, but it sure smelled great! I'll definately make this one again and again - in fact, I'm starting another loaf right now to take to my sister! Thanks for sharing this great recipe!! Made for PRMR Tag.
     
  4. This is a very dense bread recipe; my DH likened it to a bagel and is very excited to eat it as toast in the morning! It was a bit too dense for my liking, but after I was making it for DH who entirely loved it! He suggested replacing the wheat flour with spelt; might reduce the heaviness of it. Overall, great tasting!
     
  5. Wonderful bread which we enjoyed with chicken salad. I made it in the bread machine, but next time I will just use the dough cycle and bake it in the oven, either as bread or rolls. This makes too much dough for my bread machine, although delicious, it rose so high it hit the top of the bread machine! Thanks for sharing this fabulous bread which we will be having often!
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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