The Pioneer Woman Tasty Kitchen
Profile Photo

Herbes de Provence Bread

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A fabulous and easy herb bread.

Ingredients

  • 1 cup Warm Water
  • 1-½ teaspoon Sugar
  • 1-½ teaspoon Active Dry Yeast
  • 2-½ cups Flour
  • 1-½ teaspoon Salt
  • 3 Tablespoons Olive Oil
  • 3-½ teaspoons Herbes De Provence (or Italian Herb Mix, Or Your Own Favorite Herb Mix)
  • ¼ teaspoons Black Pepper

Preparation

Using a stand mixer with a dough hook, mix the water, sugar and yeast in the bowl of a stand mixer. Let the mixture stand for 5 minutes, or until bubbly. Add 1/2 cup flour, the salt, olive oil, herbs and pepper and mix, on medium speed, for a minute or two. Gradually add the rest of the flour, mixing on low speed until all of the flour is incorporated, and the dough starts to pull away from the bowl, about 6 minutes. Grease a clean bowl, and transfer the dough to the greased bowl. Cover with a damp towel and let rise in a warm place for an hour.

Press the dough down, and transfer to a baking sheet (or a pizza stone, your call). Form the dough into a loaf shape, cover with the towel, and let the dough rise for another hour. Carefully remove the towel (some of the dough may want to cling to it), and bake the dough at 375° for about 30 minutes.

10 Comments

You must be logged in to post a comment.

Profile photo of carriebakes

carriebakes on 11.16.2009

Like the last two reviewers, my bread turned a bit on the flat side. It was incredibly tasty and the middle was soft, though! I sliced it in long strips (like biscotti), so it was perfect for dipping into soup. Very good!

Profile photo of insanesquash

insanesquash on 10.20.2009

I had the same experience as xiuxiu. The bread was good, but it seemed like the dough was a bit too wet and it baked up flatter than bread normally does. I think if I were to make it again I’d use a bit more flour and yeast.

Profile photo of xiuxiu

xiuxiu on 10.2.2009

Made this yesterday. It came out very tasty and soft, but my bread was kinda flat and round (like a fluffy pancake as my daughter puts it). The dough was very sticky, and really hard to shape into loaf.
I wonder what did I do wrong.

Profile photo of dishinanddishes

dishinanddishes on 10.1.2009

What a a great way to use that jar of herbs I bought and never know what to do with! This looks SO good!

Profile photo of whatmegansmaking

whatmegansmaking on 9.30.2009

Loved this bread! All homemade bread is good in my opinion, but the herbs in this are just wonderful. I’ve been looking for reasons to use my herbs de provence as well, so this worked out perfectly

3 Reviews

You must be logged in to post a review.

Profile photo of Stephen Gallagher

Stephen Gallagher on 11.24.2015

I have been making this bread for a few years now and absolutely love it, as does everyone that tries it. Out of first necessity, and now habit, I do just a couple things differently, though, which I think would address the other reviewers comments on the “flatness” and “wetness” problem.

First, although I don’t change the quantity of ingredients when activating the yeast (water+sugar+yeast step), I more than double the time before adding the other ingredients (mix the first three ingredients until they dissolve together, then wait AT LEAST 10 minutes, if not 12/13 before moving on to incorporate the other ingredients).

Second, when I first started making this recipe, I did not have a stand-up mixer, which I do now. As a result, I mixed the flour by hand (a ½ cup at a time) and then kneaded the dough by hand for 15 (yes, 15) minutes. While kneading, a lot of additional flour is incorporated into the dough from just putting flour on the counter, and adding flour if the flour is still too “sticky”. I would estimate that in the kneading process another ½ cup of flour is added, but this is just an estimate. The dough rise-time is the same (1 hour, punch down, another hour before baking). In addition to this, I also do an egg-wash before putting the bread in the oven (still for 30 minutes), and cut a slit down the middle to let the steam escape and help the bread rise. It’s ALWAYS turned out perfect with this method.

I really believe that the key to this recipe is more yeast activation time and kneading this by hand (with more flour subsequently). If you have a stand mixer, by all means use it; I use a stand mixer now, but once all the ingredients are incorporated, and the dough is a sticky mess, I take it out of the bowl and knead it by hand still.

Try the recipe with these slight alterations and it will be perfect!

Profile photo of 3catcrazy

3catcrazy on 2.3.2013

This is my go-to bread! Good with soups, stews, salads or just dipped in olive oil.

Profile photo of nickiebrickie

nickiebrickie on 9.17.2012

Wonderful recipe. I should have posted a long time ago, I’ve been using this recipe for months! Thanks so much!

Related Recipes

Cheddar and Ham Pinwheel Rolls from Scratch
Profile Photo by Tracy in Breads
Soft, doughy bread filled with mature cheddar and ham and flavoured...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Almond Quinoa Muffins with Cherries, Apircots and Pistachios
Profile Photo by Taylor Kiser in Breads
These spicy-sweet, healthy almond quinoa muffins are packed with roasted cherries...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 11 Level: Easy


Strawberry Banana Muffins
Profile Photo by Briana McKinney in Breads
Gluten-free muffins with strawberries and bananas for a healthy treat. Yum!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 21 Level: Easy


Chinese Scallion Bread
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
Crispy on the outside with a soft interior littered with aromatic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cinnamon Rhubarb Bread with Brown-Butter Glaze
Profile Photo by PW Food & Friends in Breads
This Cinnamon Rhubarb Bread with Brown-Butter Glaze is moist and tender...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy