French Herb Bread + a King Arthur Flour {Giveaway}

French Herb Bread. Perfect for delicious sandwiches! #breadBread.  There is something so rewarding about creating fresh loaves of bread from just a few basic ingredients.  This must be how prehistoric men and women felt when they realized how to let bread rise and then bake it.  Ok, maybe not.  Instead of a fire, I used a gas oven.  And instead of grinding my own wheat, I used King Arthur’s amazing flour.  So maybe my story has no actual connection to prehistoric man whatsoever.  Either way, I do still love to bake fresh bread at home!  The famous Spanish novelist Miguel de Cervantes (author of Don Quixote) once noted that “All sorrows are less with bread.”  I couldn’t agree with Miguel more.  I know my sorrows are less whenever I have a fresh loaf of this French Herb Bread in the kitchen!

A couple months ago, I was invited to attend Blog & Bake™.  This event, hosted by King Arthur Flour, brings bloggers together to learn more about King Arthur Flour and Vermont in general.  The experience was amazing!  (Check out my previous post about Blog & Bake + recipe for Homemade White Sandwich Bread.)  If you’ve ever used King Arthur flour, then you know how amazing their products are.  I swear by King Arthur whenever I bake!

French Herb Bread.  Perfect for delicious sandwiches! #breadYou may be familiar with “The Baking Sheet,” King Arthur Flour’s subscription newsletter.  This thing is loaded with amazing recipes, tips, and photographs.  It truly is a baker’s resource for well…everything!  King Arthur now offers The Baking Sheet in digital format, which is especially awesome because it provides access to back issues and all recipes since 1990.  Seriously, that’s a lot of recipes.  I’m pretty sure you could bake for 365 days straight and still not make your way through 23 years of King Arthur recipes!  I am excited to announce that I have partnered with King Arthur Flour to give away a digital copy of The Baking Sheet.  That’s right…if you win, it’s kinda like discovering a lost pirate’s chest full of baking gold.  So make sure to enter below for a chance to win!

French Herb Bread.  Perfect for delicious sandwiches! #breadThis French Herb Bread is an amazingly simple recipe that yields an excellent, tasty sandwich-style loaf of bread.  One of the best things about this bread is its relatively short proofing period.  In fact, you could wake up one morning craving this bread and have it ready for lunch!  If you’ve never experimented with bread baking before, then I encourage you to try this recipe out.  Your sandwiches will never taste the same thanks to the plentiful herbs de Provence sprinkled throughout.  Enjoy!  And don’t forget de Cervantes’ quote: “All sorrows are less with bread.”

Oh, and here’s another opportunity to win: The good folks at King Arthur Flour are running a Baking Adventure Sweepstakes with tons of prizes…including the Grand Prize of a 2-night trip to Norwich, VT to visit King Arthur and take several classes in their Baking Education Center.  Talk about a dream opportunity!  Click here to enter this contest…maybe you’ll win the grand prize!

King Arthur Flour Baking Adventure Sweepstakes

French Herb Bread + The Baking Sheet Giveaway

Yield: 4 mini-loaves or 1 large loaf

Ingredients

  • 1 ¼ cups lukewarm water
  • 2 tablespoons olive oil
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons nonfat dry milk
  • ¼ cup potato flour or ½ cup dried potato flakes
  • 2 tablespoons herbes de Provence
  • 1 teaspoon salt
  • 1 ½ teaspoons instant yeast

Instructions

  1. Combine all of the ingredients in the bowl of a countertop mixer, and mix on medium speed for 6-7 minutes. (Note: You can also mix this dough by hand, but you will need to knead it a bit longer.)
  2. Once mixed, cover the bowl and place in a warm location for 1 hour.
  3. If making 4 mini-loaves, then divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. If making 1 large loaf, shape the entire piece of dough into a log and place in a lightly greased 9" x 5" loaf pan.
  4. Cover the bread pans and place in a warm located to rise until the dough has risen about ½" over the rims of the mini loaf pans, or 1" over the rim of the larger pan. This will take approximately 30-60 minutes depending on the warmth of the location.
  5. Preheat the oven to 350 degrees.
  6. Bake mini-loaves for 30-35 minutes and full loaves for 35-40 minutes. (If necessary, you can place a piece of aluminum foil lightly over the bread if the top appears to be browning too quickly.)
  7. Remove the bread and allow it to fully cool on a rack before slicing.

Notes

Recipe from King Arthur Flour

Note: I doubled this recipe to create 2 large loaves.

http://spicedblog.com/french-herb-bread.html

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Comments

  1. French bread – this looks great!

  2. challah!

  3. Yum! I love ciabatta.

  4. Whole wheat bread!

  5. celeste j says:

    Whole grain bread that is full of different grains, nuts and seeds.

  6. multigrain

  7. Margot C says:

    I grew up in New Orleans, so I like best a New Orleans style ‘french bread’ loaf; which is an odd thing. It’s not like real French bread in France with its crusty exterior but light and airy. It’s also nearly impossible to make at home (for me anyway) though every day thousands of Po-Boy sandwiches are made on it in my home town. Some people say it’s the water down there. I don’t know.

    • Hey Margot! ‘New Orleans-style French bread’ is also one of my favorites. I lived in Baton Rouge for several years, so I am quite familiar with this delicious bread. In fact, it’s been on my list of things to learn how to bake at home for some time now. If I get a good recipe, I’ll be sure to post it here…and if you find one, let me know!!

  8. I like all kinds of bread! French baguettes, multigrain, whole wheat, artisan farm style, rolls, … Love bread!

  9. I love a fresh, homemade loaf of white bread.

  10. jjmcgaffey says:

    Honey wheat, I think – or whatever the fresh loaf of bread in front of me is. I love KAF, too.

  11. I adore brioche. Also croissants. So basically any bread that’s loaded with butter…

  12. Blake Kaplan says:

    Rye bread

  13. I love Kaiser rolls and pretzel buns so much.

  14. Italian!

  15. italian

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