Comments on: Herbes de Provence Bread

By: Mary Poole

Mary Poole — Thu, 28 Nov 2019 03:37:13 +0000

Stephen Gallagher’s review below was ON POINT. Yes. Let that yeast froth for AT LEAST 10 minutes, and yes, knead for a long time and add flour as needed until the texture feels super soft but not sticky. I did this while watching an episode of the excellent British romantic cringe comedy series “Miranda” which btw I totally recommend. Pairs well with this bread and a glass of wine. Moving on.

One other change to make– put an egg wash on the top of the loaf so that it browns nicely.

But really, this was delicious, perfect texture, smelled and looked great, totally awesome recipe.

By: Stephen Gallagher

Stephen Gallagher — Tue, 24 Nov 2015 23:23:27 +0000

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!

By: 3catcrazy

3catcrazy — Mon, 04 Feb 2013 00:57:03 +0000

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

By: nickiebrickie

nickiebrickie — Tue, 18 Sep 2012 02:21:20 +0000

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

By: carriebakes

carriebakes — Mon, 16 Nov 2009 14:46:50 +0000

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!

By: insanesquash

insanesquash — Tue, 20 Oct 2009 21:17:23 +0000

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.

By: xiuxiu

xiuxiu — Fri, 02 Oct 2009 09:51:39 +0000

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.

By: dishinanddishes

dishinanddishes — Thu, 01 Oct 2009 13:43:38 +0000

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

By: whatmegansmaking

whatmegansmaking — Wed, 30 Sep 2009 19:18:50 +0000

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

By: jalapenomom

jalapenomom — Sun, 27 Sep 2009 17:27:32 +0000

I predict this will become the new family favorite! And just in time, my man-children were becoming bored with hearth bread. Surprisingly easy and sooooooo good