Best French Herb Bread Recipes

FRENCH HERB BREAD

Steps:

• In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
• In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
• Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
• Punch down dough and roll into a rectangle shape about 16x8 inches.
• In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
• Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
• Preheat oven to 400 degrees F (205 degrees C).
• Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

HERB BUTTER FOR FRENCH BREAD

Steps:

• Cream ingredients (except bread). You can do this by hand.
• Cut 2" verticle slices into bread; not slicing through to the bottom.
• Spread butter mixture in slits.
• Wrap in foil; bake 15-20 minutes at 350 degrees.
• Can cook on grill.

HERB SPREAD FOR FRENCH BREAD

Steps:

• In a bowl, combine the first six ingredients. Cut bread in half lengthwise; spread herb spread on cut sides. , Place on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned.

FRENCH HERB BREAD

Steps:

• In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
• In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
• Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
• Punch down dough and roll into a rectangle shape about 16x8 inches.
• In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
• Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
• Preheat oven to 400 degrees F).
• Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

FRENCH GARLIC AND HERB BREAD (QUICK AND EASY)

Steps:

• Cut loaf into 1/2 inch to 1 inch thick circles.
• Melt butter and mix in all the herbs.
• Brush butter mixture unto the bread liberally.
• Rub a little garlic on each circle and sprinkle with cheese.
• Toast under broiler until crispy. (about 1 to 2 minutes).
• Serve right away.

HERB-SEASONED FRENCH BREAD

Steps:

• Slice french bread into 1 inch slices. Combine remaining ingredients, mixing well; spread butter mixture between bread slices.
• Wrap loaf in aluminum foil; bake at 350 degrees for 15 minutes or until thoroughly heated.

HERB-BUTTERED FRENCH BREAD

Steps:

• Chop basil in processor. Add butter, capers, salt and generous amount of pepper and process until well combined. (Can be prepared 2 days ahead. Cover and refrigerate. Bring butter mixture to room temperature before using.)
• Preheat oven to 500°F. Arrange bread cut side up on cookie sheets. Bake until golden brown, about 5 minutes. Spread cut surfaces with basil butter. Cut crosswise and serve.

HERB-STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 400 degrees.
• Split the bread lengthwise in half, but do not cut through, leaving it hinged on one side.
• Heat the oil in a saucepan, and add the scallions, parsley, salt and pepper.
• Cook, stirring, until scallions are wilted. Spoon the filling onto half of the bread. Cover with the second side, sandwich fashion.
• Wrap the bread closely in foil, and bake about 10 minutes.

FRENCH HERB SWIRL BREAD

Steps:

• In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.
• To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt).
• Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough.
• Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes).
• Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour.
• FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside.
• Once dough has doubled in size, punch it down.
• Knead several times to remove air bubbles.
• For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides.
• Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal.
• For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf.
• Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size.
• Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven.
• If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm.

FRENCH HERB BREAD

Steps:

• In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
• Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture.
• Add egg, and beat at medium speed for 3 minutes.
• Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
• Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
• Punch down, and divide into 2 equal parts.
• On a lightly floured board, pat each one into a 7-12" rectangle.
• Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
• Place seam side down on a grease baking sheet that has been dusted with cornmeal.
• Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
• Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer).
• While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
• Cool on a wire rack before wrapping.

PAIN DE PROVENCE (HERB FRENCH BREAD)

Steps:

• The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter.
• Cover the container with plastic wrap and set aside for 8 to 16 hours.
• Next Day:.
• In large bowl combine the remaining flour with the remaining yeast, salt, and herbs.
• Add the poolish, the liqueur, and 1/4 cup of the additional water.
• Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached (tacky but not so sticky that the dough sticks to your hands).
• Knead by hand for 10 to 15 minutes or in a mixer for 5 to 10 minutes.
• Place the dough in a well-greased bowl and cover the bowl with plastic wrap.
• Set aside to rise until doubled in size, approximately 90 minutes. Remove it from the bowl and gently degas it, then return it to the bowl, cover it, and allow it to double in size again.
• Remove the dough from the bowl and shape it into a ball or long loaf.
• Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.
• While the loaf is in its final rise, preheat the oven and baking stone, if you are using one, to 450.
• I also preheat a broiler pan, or cast iron skillet, into which to pour a cup of hot water just after placing the loaf in the oven. This creates steam in the oven which increases the crunchiness of the crust.
• Just prior to placing the loaf in the oven, score the top of it with a sharp knife or razor blade.
• Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes.
• The internal temperature of the loaf should be approximately 200 degrees when you remove it from the oven.

HERB-SEASONED FRENCH BREAD

Steps:

• 1) Combine first 5 ingredients in a small bowl; stir well. LIghtly brush 1 side of each bread slice with margarine mixture. 2) Wrap bread in heavy-duty aluminum foil. Place in a 325 degree oven for 6 minutes or until thoroughly heated

SAVORY HERB FRENCH BREAD

Steps:

• Preheat Oven 350.
• Mix all ingredients (except bread and paprika)in a food processor until smooth.
• Split French bread length wise.
• Spread cheese mixture evenly onto both halves of the french bread and sprinkle with paprika.
• Bake uncovered on a cookie sheet 15-20 minutes until golen brown and bubbly.
• Remove and let cool for 5 minutes.
• Slice into 2-3" sections and serve!