Best French Herb Bread Recipes

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FRENCH HERB BREAD



French Herb Bread image

Crusty, chewy bread ribboned with a savory filling. This is an authentic French recipe.

Provided by Aronna Palmer

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

1 tablespoon active dry yeast
2 tablespoons white sugar
1 teaspoon salt
3 ½ cups all-purpose flour
1 cup milk
1 tablespoon distilled white vinegar
¼ cup water
¼ cup margarine
½ cup minced onion
1 clove garlic, minced
½ teaspoon salt
1 tablespoon minced parsley
2 tablespoons margarine

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.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 32 g, Cholesterol 1.6 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 1.3 g, Sodium 365.2 mg, Sugar 3.5 g

HERB BUTTER FOR FRENCH BREAD



Herb Butter for French Bread image

Make and share this Herb Butter for French Bread recipe from Food.com.

Provided by gailanng

Categories     Breads

Time 25m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

1 large French bread (can sub Italian or any other hearty bread)
3/4 cup butter, softened
1 garlic clove, minced
1 tablespoon parsley, minced
1/4 teaspoon sage
1 tablespoon green onion, sliced thin
fresh ground black pepper

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.

Nutrition Facts : Calories 188.3, Fat 17.5, SaturatedFat 11, Cholesterol 45.8, Sodium 214, Carbohydrate 7, Fiber 0.3, Sugar 0.3, Protein 1.6

HERB SPREAD FOR FRENCH BREAD



Herb Spread for French Bread image

Instead of regular garlic bread, my family requests this spread. The flavor is best when I use parsley and basil fresh from the garden. -Jennie Wilburn, Long Creek, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 10-12 servings (1/2 cup spread).

Number Of Ingredients 7

6 tablespoons butter, softened
2 tablespoons minced fresh parsley
2 green onions, finely chopped
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 garlic clove, minced
1/4 teaspoon pepper
1 loaf French bread (1 pound)

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.

Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 296mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

FRENCH HERB BREAD



French Herb Bread image

I found this recipe on another website, tried it and loved it! It was submitted by Aronna Palmer and she says it is an authentic French recipe. Either way, it is FABULOUS!! I hope you love it as much as we did!

Provided by Dine Dish

Categories     Yeast Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon active dry yeast
2 tablespoons white sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
1 cup milk
1 tablespoon distilled white vinegar
1/4 cup water
1/4 cup margarine
1/2 cup minced onion
1 garlic clove, minced
1/2 teaspoon salt
1 tablespoon minced parsley
2 tablespoons margarine

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)



French Garlic and Herb Bread (Quick and Easy) image

This is a quick little recipe that tastes like you just ordered an appetizer at olive garden or panara bread! These little tasty circles of french bread are so yummy. A great way to start a dinner party or just have a little fancy snack!

Provided by Sarah in New York

Categories     Breads

Time 7m

Yield 10 serving(s)

Number Of Ingredients 8

1 loaf French bread (the long and skinny bread)
1/2 cup butter
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rosemary
1 teaspoon garlic (minced)
2 tablespoons parmesan cheese

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



Herb-Seasoned French Bread image

Make and share this Herb-Seasoned French Bread recipe from Food.com.

Provided by hungrykitten

Categories     < 30 Mins

Time 25m

Yield 1 loaf

Number Of Ingredients 6

1 loaf French bread, unsliced
1/3 cup butter or 1/3 cup margarine, softened
1 teaspoon Worcestershire sauce
2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/4 teaspoon garlic powder

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.

Nutrition Facts : Calories 1793.5, Fat 75, SaturatedFat 41.7, Cholesterol 162.5, Sodium 3256.4, Carbohydrate 237.6, Fiber 14, Sugar 1.9, Protein 40.9

HERB-STUFFED FRENCH BREAD



Herb-Stuffed French Bread image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 loaf French bread, preferably of the sort known as a baguette, or use a good Italian loaf
1/4 cup olive oil
1 cup finely chopped scallions, green part and all
3/4 cup finely chopped parsley
Salt to taste if desired
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 13 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 501 milligrams, Sugar 1 gram

HERB-BUTTERED FRENCH BREAD



Herb-Buttered French Bread image

Categories     Bread     Bake     Quick & Easy     Basil     Summer     Bon Appétit

Yield Serves 20

Number Of Ingredients 6

1 1/2 cups fresh basil leaves
3/4 cup (1 1/2 sticks) butter, room temperature
2 tablespoons drained capers
3/4 teaspoon salt
Freshly ground pepper
3 French bread baguettes, halved lengthwise

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.

FRENCH HERB SWIRL BREAD



French Herb Swirl Bread image

I've had this recipe since I was a pre-teen. It's on a yellowed sheet of paper that is worn thin. The heading reads "Old World Breads Made Easy" - (Pillsbury, Around the World with Easy Recipes). I remember making it when I was a young teen (12 or 13) and though I hadn't mastered breads by any means, I remember it being very good. It was one of the first breads I made from scratch all by myself. I've been searching for this recipe for so, so many years and I just found it. I'm soooo happy! I plan to make it again!

Provided by ForeverMama

Categories     Yeast Breads

Time 3h10m

Yield 1-2 loaves

Number Of Ingredients 12

4 -4 1/2 cups flour (divided)
2 (1/4 ounce) packages active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
1/4 cup water
1/4 cup butter (or margarine)
2 tablespoons butter
1/2 cup minced onion
1 tablespoon minced parsley
1 garlic clove, minced
1/2 teaspoon salt

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.

Nutrition Facts : Calories 2710, Fat 77.3, SaturatedFat 46, Cholesterol 192.9, Sodium 4378.5, Carbohydrate 433.1, Fiber 18.9, Sugar 41.7, Protein 67.4

PAIN DE PROVENCE (HERB FRENCH BREAD)



Pain De Provence (Herb French Bread) image

Herbes De Provence is a mixture of savory, thyme, fennel, and lavender, however you can use herbs of your choice; such as rosemary, dill, basil, thyme, mint, chives, etc. If you choose to make with herbs other than Herbe de Provence you may want to reduce the amount. This recipe comes from an internet site called The Fresh Loaf. Prep times includes time required to ferment the poolish. UPDATE: Please note that the dough should be tacky, add additional flour a couple tablespoons at time if the dough is sticky!

Provided by Galley Wench

Categories     Yeast Breads

Time 16h25m

Yield 1 Large Loaf

Number Of Ingredients 9

1 cup unbleached all-purpose flour
1 cup water
1/2 teaspoon instant yeast
2 cups bread flour or 2 cups unbleached all-purpose flour
1/2 cup herbes de provence (or to taste)
1 1/2 teaspoons instant yeast
1 teaspoon salt
1/4 cup Grand Marnier (orange juice or water can be substituted) or 1/4 cup similar liquor (orange juice or water can be substituted)
1/4-1/2 cup water, as needed

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.

Nutrition Facts : Calories 1388.6, Fat 4, SaturatedFat 0.6, Sodium 2342.9, Carbohydrate 289.2, Fiber 11.8, Sugar 1, Protein 41.8

SAVORY HERB FRENCH BREAD



Savory Herb French Bread image

This is a great appetizer for a party or the perfect complete for a steak dinner. It is the creamy blend of herbs and cheese that make it fantastic! This wonderful combination is spread on french bread and then brought to golden perfection in the oven.Yummy, Yummy!

Provided by jewelz4jesus

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 cup chopped white onion
1 teaspoon Worcestershire sauce
3 -4 dashes hot sauce (Tobassco)
1 tablespoon chopped fresh chives
1 tablespoon fresh thyme
1 teaspoon dried oregano
1 loaf French bread
paprika

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!

Nutrition Facts : Calories 403.1, Fat 17.8, SaturatedFat 3.9, Cholesterol 17.5, Sodium 876.8, Carbohydrate 50.7, Fiber 2.6, Sugar 3.4, Protein 10.4

FRENCH HERB BREAD



French Herb Bread image

My mom used to make this bread 40 or so years ago, shortly after Hidden Valley Ranch Dressing hit the markets. It's simple and easy to make, and it tastes wonderful served hot with cold butter. Prep-time includes 1 hour inactive rising time.

Provided by Toby Jermain

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 10

5 -6 cups unbleached flour
2 (1/4 ounce) packages active dry yeast (I also add 1 packet out-dated yeast to increase the yeasty flavor of this bread)
1 (1 3/4 ounce) package dry ranch dressing mix
1 1/2 cups buttermilk
1/2 cup water
1/4 cup vegetable shortening (I use 1/4 cup extra virgin olive oil, tastes better and is 'less worse' for you)
1 egg, beaten
1 tablespoon butter, melted
shortening, for baking sheet
cornmeal, for baking sheet

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.

Nutrition Facts : Calories 154.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 12.8, Sodium 28, Carbohydrate 25, Fiber 1, Sugar 1, Protein 4.4

HERB-SEASONED FRENCH BREAD



HERB-SEASONED FRENCH BREAD image

Categories     Bread     Dinner     Healthy

Yield 6 servings

Number Of Ingredients 6

1 1/2 Tablespoons margarine, melted
1 teaspoon dried parsley flakes
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
6 (1-inch-thick) slices 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

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