French Herb Bread

Category: Yeast bread
Kitchen: french
French Herb Bread

Ingredients

Water (serum) 200ml
Butter 25gr
Salt 1 tsp
Sugar 1 tsp
Wheat flour, premium 300gr
Dry yeast 1 tsp
Garlic 3 prongs
Provencal herbs 1 tsp

Cooking method

  • Chop the garlic under a press. Melt 10 grams of butter in a frying pan and add garlic in it - this is the main French secret!
  • Load all the ingredients in the HP bucket in the sequence indicated in the instructions for your HP - I have liquid first. Water (I used whey), poached garlic (chilled to room temperature), softened remaining butter, sifted flour, salt, sugar, herbs - all at once!
  • Basic mode. The crust is light.
  • French Herb Bread

The dish is designed for

500gr

Time for preparing:

3 hours 20 minutes

Note

During baking, there was a smell of garlic, but when I took out the bucket from the HP, an amazing aroma appeared - delicate herbs, some creamy smell of French cheese!
The smell of garlic is softened by butter and Provencal herbs ...
The result is a unique aroma!
Try it for your health!

Irina1607
Thanks for the recipe I will try your French version too
MariS
Irina 1607 , I will be glad if you like it!
Good luck!
tania21
Marina, thanks for the recipe. Vusny bread, baked 2 times. I will repeat again and again
MariS
Tanyusha, I am very glad that I liked the bread so much!
I love him myself. And the neighbors did not come to visit him for his scent, well, there ... for matches, for example?
tania21
Marina, the neighbors did not come running. Yesterday baked again, delicious mmmmm Thanks again
MariS
To health, Tanyush!
Still, whey makes the breads fluffier! I baked it on water today - not so airy ...
tania21
Marish, and I always did it on the cheese, I didn't even try it on the water. Airy bread, crispy crust, aromatic
MariS
Well that's right,Tanyusha! On the water is not the same bread. I just decided to experiment ...
Marunichka
Girls, excuse me for moronism, but where do you get the serum?
MariS
Marunichka, we get the whey ourselves - who how and why ... I make curd cheese and there is a lot of whey left. I use it for all baking: bread, pancakes, etc. It turns out waste-free production. Very exciting - addictive!
ivka
Girls, a very tempting recipe!
But I can't find such a seasoning!
Show me the package, pliz !!!
at least in what manufacturers to look for!
MariS
ivka, thanks for your interest in the recipe!
The packaging has not survived - I immediately pour the seasonings into the spice containers.
Can be successfully replaced with dry basil and / or dill. There are many variations - try it for health! Good luck to you!
ivka
I will bake - I will definitely report!

Until then, baked a French country house!
MariS
Quote: ivka

I will bake - I will definitely report!

Until then, baked a French country house!
I will very much wait for the report! I hope you will not be disappointed.

Thanks for trusting my recipes.
Rapunzel
I made this bread yesterday. We partook with soups with a bite to eat with bread. Here in the company to the cabbage soup and baked. Due to the lack of whey, sour milk was used. Took two teaspoons of sugar as we like sweeter. Everything else is prescription. Baked in Panasonic, turned off baking 10 minutes earlier, taking into account the fact that the bookmark for Panasonic is too small. The scent stood for the whole house. The finished bread really does not know where there are cheese notes.He flew away with a bang, the maaaa little humpback remained. In my opinion, the perfect bread for borscht. And you don't need to sculpt any donuts. Very tasty, and the small weight will not give the loaf the slightest chance to lie down. Very - very successful bread. MariS, Thank you very much!
MariS
Quote: Rapunzel

I made this bread yesterday. The finished bread really does not know where there are cheese notes. He flew away with a bang, the maaaa little humpback remained. In my opinion, the perfect bread for borscht. And you don't need to sculpt any donuts. Very tasty, and the small weight will not give the loaf the slightest chance to lie down. Very - very successful bread. MariS, Thank you very much!

And you,Rapunzel, thanks for the report and kind words!
I am very glad that I liked the bread. Yes, it's amazing where the cheese notes come from ... But this is what gives it a certain charm!
Natazum
So I cooked it ... Tasty, but not enough: ((instead of the nickname herbs I added oregano. I baked in Panasonic on the main mode, size M, medium crust. Thanks for the recipe!
MariS
Welcome to our ranks Natasha!
I am very glad that I liked the bread! Thank you for your feedback!
violini
but you can add water and two tbsp. spoons of milk powder?
MariS
violini, if water and milk powder are in addition to the indicated ingredients, then instead of something from the recipe, in order to maintain a balance.
And if you mean water with milk powder instead of whey, then it is possible, only with whey bread is softer, more fluffy.
Elena K
Thank you for the recipe !!!! The bread is just super! VERY tasty! only there was no whey and I experimented a little, a tablespoon of sour cream, 40 ml of white wine, 80 ml of water, fried garlic with onions, added thyme and dill, the aroma was amazing, the taste was sweetish creamy. Very soft and fluffy, most importantly not rubbery and easy to chew.
MariS
Quote: Elena K

Thank you for the recipe !!!! The bread is just super! VERY tasty!
Elena K, Thank you very much for your feedback! I am very glad that I liked the bread!
Well done for experimenting - our man !!!
Good health!
Light
thanks for the recipe! Bookmarked!
I will definitely bake it as soon as we eat the available bread! I will report!
MariS
Oh, Light - what are you !!! Just a Russian beauty! With the come you!
Try it for good health! I would be very glad if the bread comes to the table.
Lilochka
Girls, for some reason it didn't work out for me. : cray: Maybe I did something wrong? It seemed to me. that flour is not enough. the bun was not tight.
Elena K
Quote: Lilochka

Girls, for some reason it didn't work out for me. : cray: Maybe I did something wrong? It seemed to me. that flour is not enough. the bun was not tight.


I had a very soft kolobok almost smeared, pearl in the oven
Elena K
maybe a photo, let's see what's wrong
Lilochka
He just didn't get up. If I try again. And what should be the bun?
Elena K
if it has not risen, there may be problems with the yeast, and the bun is soft, smooth and slightly sticky, a little bit, quite. maybe the regime was not the same?
MariS
Quote: Lilochka

Girls for some reason it did not work out for me. : cray: Maybe I did something wrong? It seemed to me. that flour is not enough. the bun was not tight.
Quote: Elena K

if it has not risen, there may be problems with the yeast, and the bun is soft, smooth and slightly sticky, a little bit, quite. maybe the regime was not the same?

Lilochka, my bread is very fluffy - after baking it "rests" on the wire rack, lying on its side.

Thank you, Elena K - prompted everything correctly. The yeast might not be very active. And yet, on whey the bread turns out to be very fluffy, and on water it is dense.
Light
Especially came to say THANK YOU again!
All previously baked bread has been eaten and today I baked this one!
Usually I don't cut hot bread, I let it cool, but today the temptation was too great!
The aroma filled the whole apartment, and there was no strength to wait! The deliciousness is extraordinary!
I will bake some more!
MariS
Quote: Light

Especially came to say THANK YOU again!
All of the previously baked bread has been eaten and today I baked this one!
Usually I don't cut hot bread, I let it cool, but today the temptation was too great!
The aroma filled the whole apartment, and there was no strength to wait! The deliciousness is extraordinary!
I will bake some more!

Light,thanks for the warm feedback - very nice!
I, too, from such a bread aroma is so pleasant and joyful ... You are filled with pride and at the same time you think: "Eh, why didn't I bake bread before ?!" The house has become more comfortable from such a scent!
yara
And why is the bread French, and the program is the main one? Is it possible for the French program? (I really love bread baked according to this program)
Natalia K.
Quote: yara

Why is the bread French, and the program is the main one? Is it possible for the French program? (I really love bread baked according to this program)
Yara, I baked this bread on the French program. My bread came out with a collapsed roof.
MariS
Quote: yara

And why is the bread French, and the program is the main one? Is it possible for the French program? (I really love bread baked according to this program)

Yara, the bread recipe is taken from the recipe book Bork-500, with my small additions. The mode is indicated there - "basic", so I bake on it.
Didn't even try how natalisha_31, bake it on a "French" program.
And as it turned out, it was not in vain!
Girls, thanks for stopping by!
Natalia K.
Marina, even with the roof down, the bread turned out to be very tasty. Thanks for the bread.
MariS
Natasha, to your health!
Glad. that I liked the bread, no matter what!
The appearance, of course, plays a role, but if it is tasty, then you can close your eyes to some "malfunctions" of the roof.
yara
Quote: MariS

Yara, the bread recipe is taken from the recipe book Bork-500, with my small additions. The mode is indicated there - "basic", so I bake on it.
Didn't even try how natalisha_31, bake it on a "French" program.
And as it turned out, it was not in vain!
Girls, thanks for stopping by!
Yes, I'm a "fan" of French, so I fell for the name But nothing, I'll try on the main mode (or maybe I'll try it in French)
MariS
Quote: yara

Yes, I am a "fan" of French, so I fell for the name But nothing, I'll try on the main mode (or maybe I'll try it in French)

So I, too ... Now I often bake the Village fr. bread in KhP, and in the oven baguettes and other French ... We have so many delicious recipes on our Bread Maker!
Cicinuzza
Awesome bread !!!
Even my Italian husband liked it
MariS
Quote: Cicinuzza

Awesome bread !!!
Even my Italian husband liked it

Cicinuzza, Thank you so much! If the Italian husband liked the bread ...
He has such amazing breads in his homeland! Here we are trying to somehow reproduce their similarity - only that southern sun, air, water is missing ...
Welcome to the forum and good loaves to you!
MariS
I prepared it specially in water with milk powder (though I could not stand it, and nevertheless I added 50 ml of whey instead of water). Yes, and Provencal herbs in the house ended - here God himself ordered something new to be added. I took zira, lightly fried and grinded in a mortar. Everything else is prescription.
Here's what kind of bread turned out - also fluffy and fragrant. Try the new version, I hope you will not be disappointed!

French Herb Bread

French Herb Bread
Marta *
And I baked.
On the "French" program. I have it only 3h50min. And nothing has failed, well, perhaps just a little. But I think, not because of the program, but because of the specially soft kolobok. I wanted airy bread.
🔗 🔗

Very tasty, I really liked it, and, most importantly, I finally got fluffy bread, exactly of the density that I love !!
Kneaded with whey. Of course, I didn't have Provencal herbs, I added basil.
And the size is just "mine", nothing had to be recounted.
Thank you very much!
MariS
Quote: Marta *

And I baked.

Very tasty, I really liked it, and, most importantly, finally I got fluffy bread, exactly of the density that I love !!
Kneaded with whey. Of course, I didn't have Provencal herbs, I added basil.
And the size is just "mine", nothing had to be recounted.
Thank you very much!

Great bread turned out, Nadia!
I am very pleased that I liked the recipe. I also love small breads - they are quickly eaten and you can often change the assortment!
Thank you for your kind feedback!
Greenapple
And I also baked on the French program. I didn't have so much serum, so I took water and serum 1: 1, and instead of Provencal herbs I put basil. Very airy, soft bread turned out.
MariS
I am very happy, Greenapplethat the bread made me happy.
Now I am most interested in trying with basil.
Bake for good health!
mandarina73
MariS, thanks for the bread! I did everything strictly according to the recipe, although it was still tempting to pour flour) and I had herbs for pizza. Very good bread turned out, but without a roof. In other matters, this does not bother him at all. Next time I'll try to take a little more flour. Or not worth it?
French Herb Bread French Herb Bread




oh, I'm lying, I added powdered milk 1.5 tbsp. l





there was no serum. need to put yogurt by the way
MariS
mandarina73, Olga, it doesn't matter that the roof of the bread is not so magnificent. In the context, it is very porous. On whey it will be much more magnificent and tastier - then the roof will be a hat. Of course, it also depends on the flour - you need to watch the bun so that it is as it should be. Good luck and thanks for the feedback and photos!
mandarina73
I used to take American flour, but now I'm ordering our Makfu, since we have everything on taobao in China)) Thanks again in Greece, I will definitely bake more

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