Savory Herb French Bread
Elevate your bread-baking game with this aromatic Savory Herb French Bread, a recipe that combines a soft, fluffy interior with a golden, crusty exterior. Infused with dried thyme, rosemary, and oregano, this homemade bread is bursting with herbaceous flavor, making it the perfect accompaniment to soups, stews, or a cheese platter. With a straightforward process of kneading and rising, and a beautiful egg wash finish that adds a professional touch, this recipe is ideal for both novice and seasoned bakers. Serve warm for an irresistible, bakery-style experience right in your own kitchen.
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Recipe Information
Ingredients
- 3.75 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon granulated sugar
- 1.5 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1.5 cups warm water (110°F/43°C)
- 2 tablespoons olive oil
- 1 large egg white
- 1 tablespoon cold water
Instructions
In a large mixing bowl, combine 1 cup of all-purpose flour, active dry yeast, sugar, and salt.
Add warm water and olive oil to the flour mixture. Stir with a spoon or dough hook until well combined.
Stir in dried thyme, rosemary, and oregano.
Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it in half. Shape each portion into a 12-inch loaf and place the loaves onto a baking sheet lined with parchment paper.
Cover the loaves with a kitchen towel and let them rise again for 30-40 minutes or until puffy.
Preheat the oven to 375°F (190°C).
In a small bowl, beat the egg white with 1 tablespoon of cold water. Brush the egg wash over the tops of the loaves.
Using a sharp knife, make three diagonal slashes across the top of each loaf to allow the bread to expand while baking.
Bake the loaves for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 352.7 g | 128% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 5.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 699 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.
