Pain De Provence Herb French Bread
Bring the rustic charm of southern France to your table with this Pain de Provence Herb French Bread. Infused with the fragrant blend of Herbes de Provence and a hint of optional dried lavender, this artisanal loaf boasts a light, airy crumb and a golden, crusty exterior. Perfectly seasoned with olive oil and a touch of sweetness, this homemade bread is as versatile as it is aromatic—ideal for pairing with soups, charcuterie boards, or simply enjoyed with butter. With straightforward kneading and rising techniques, it's an approachable recipe for both seasoned bakers and beginners looking to elevate their bread-baking game. Make every bite a taste of Provence!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1.5 cups warm water (110°F / 43°C)
- 2.25 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 tablespoon Herbes de Provence (dried)
- 0.5 teaspoons dried lavender (optional, culinary grade)
- 0.25 cups all-purpose flour (for dusting)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until the yeast becomes frothy.
Add olive oil, salt, Herbes de Provence, and dried lavender (if using) to the yeast mixture. Mix well.
Gradually add the all-purpose flour, one cup at a time, stirring until a sticky dough begins to form.
Turn the dough out onto a floured surface and knead for 8-10 minutes, adding small amounts of flour if needed, until the dough is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour or until it has doubled in size.
Punch down the dough to release the air, then shape it into a loaf or divide it into smaller baguettes.
Place the shaped dough onto a greased or parchment-lined baking sheet. Cover loosely and let it rise again for 30 minutes.
Preheat the oven to 375°F (190°C). If desired, lightly score the top of the loaf with a sharp knife for decoration.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 402.4 g | 146% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 9.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
