Provencal bread (France)

Category: Yeast bread

Ingredients

White flour 350 g
Whole flour 100 g
Rye flour 50 g
Milk 210 ml
Salt 10 g
Sugar 5 g
Butter 50 g
Pressed yeast 30 g
Ground cumin 5 g
Green onions 5 g
Basil 5 g
Parsley 5 g
Lavender flowers 10 g
Olive oil 10-20 g

Cooking method

  • Loaf weighing 750 grams
  • Melt sl. oil. Dissolve yeast and sugar in milk and leave for a few minutes. Meanwhile, sift all three flours. In a container for kneading bread in a bread maker, mix the milk-yeast mixture and melted sl. butter, add flour and start kneading the dough. As the dough takes shape, add salt, chopped parsley, onions, basil, lavender flowers and caraway seeds (I took all the herbs dry). Knead the dough until a homogeneous, smooth and elastic mass (add olive oil as needed during kneading). Brush with olive oil and leave to rise. Then bake according to the program for your bread machine.

Time for preparing:

(3 h. 45 min.)

Cooking program:

Program designed for grain bread

Note

The bread is very tender. fragrant and tasty.
Bon Appetit!

Yana
And milk is 210 g or 210 ml?
natalka
I think they meant Jr., but in this case it is not scary, since it is practically the same thing.
Yana
But it seems to me that there is not enough liquid for 500 g of flour, that is, milk is not enough. For size "M" usually 260-280 ml is taken, and here you get "L".
natalka
Can butter and olive oil add liquid?
Alen delonghi
Quote: natalka

Can butter and olive oil add liquid?
Quite possible. For the yeast to work and soaking the gluten flour, only water is needed. But any other liquid is suitable for forming the consistency of the dough. An example is shortbread dough, where there is no water at all, because yeast is not used there, but there is a lot of fat.
Tatiana A
When I did it for the first time, I thought that there was not enough liquid, but as the bread formed, I added a little olive oil and everything turned out well!
Yana
Now I looked in the recipes how much liquid is taken per size "L". Minimum 270ml, maximum 350ml. And this is taking into account the oil. The recipe also includes whole and rye flour. She also takes enough liquid.
And another question for the author of the recipe - about herbs. The total amount of herbs is 30g. I have a bag of "Provencal herbs" from "Camis", weight 10g. It turns out that according to the recipe you need to add 3 sachets. But this is too much !!! I "Provencal herbs" added only 1 tbsp to the recipe for "French bread with rye flour". l .. In my opinion this is quite enough for the aroma and taste.
The recipe for "Provencal bread" is interesting. I wanted to try to bake it. But it can be seen that you cannot do without adjustment.
Yana
I baked this bread. It's worth getting cold. It looks beautiful, golden-light brown, interspersed with herbs and a fragrant smell. The dome has risen well. But I had to recalculate the size "M", increase the amount of milk and slightly change the proportions. When mixing, I watched the kolobok. Since the kolobok turned out to be ideal-classical, it didn't add anything else. Yes, I also replaced the yeast with dry yeast.
I will report on the taste when the loaf cools down.
Sveta
Yana, write your proportions, please (and share your impressions of the bread)
Tatiana A
good day!
The recipe indicates the weight of fresh herbs.For lack of fresh herbs, I took some dry (basil, lavender and cumin) without weighing it by eye.
Tatiana A
Liquid together with oil is 280 ml. (210 milk + 50 oil + 20 olive oil), in my opinion it is quite enough. In my book for the bread maker it is written that you need 270 ml for 500 g of flour. liquids.
Yana
I liked the bread. Delicious, with a delicate aroma of herbs. It can be classified as a dining room. Very soft elastic crumb, thin crust, crunchy. The cut is a gray-brown loaf with dark dots of additives.
I don't know where to put this recipe with my corrections: here or in a new topic? After all, I have simplified the cooking technology even more. Tatyana A describes, in my opinion, a long kneading process. And I just put all the ingredients in the bucket right away.
Petrof
Quote: Yana

I do not know where to put this recipe with my corrections: here or in a new topic? After all, I have simplified the cooking technology even more. Tatyana A describes, in my opinion, a long kneading process. And I just put all the ingredients in the bucket right away.
If this does not bother you, then you can post your recipe here, as it seems to me. I believe that having bought an automatic bread maker, I personally would not want to do anything outside of it. (this also applies to the washing machine and the dishwasher - and in general to any automatic equipment)
Thanks in advance.
Alen delonghi
Quote: Petrof

If this does not bother you, then you can post your recipe here, as it seems to me. I believe that having bought an automatic bread maker, I personally would not want to do anything outside of it. (this also applies to the washing machine and the dishwasher - and in general to any automatic equipment)
Thanks in advance.

It is regrettable, but for an automatic washing machine, you need to sort the laundry OUTSIDE OF IT, according to the color and composition of the threads.

And for the dishwasher, you need to get your fingers dirty, OUTSIDE IT, to clean the dishes from food residues ...

... I know for sure about this, I saw how my wife does it ...

But in general, I agree with you: I personally do not want to do anything outside of automatic technology either ... Basically, technology wants to ...
Petrof
There is some kind of misunderstanding, as Vladimir Ilyich Lenin used to say: "Or someone x .. hears or am I lurking?"
Firstly: I had nothing against manually filling the ingredients in a bucket, and this is adequate to pouring powder into the wash. dishwasher before loading the dishwasher. And I meant standing dough, kneading manual dough, etc. That's why I fumbled a Panasonic bread maker because she does it all herself, but in my childhood I watched by hand how my grandmother and mother baked, I don't like it so much. And for those who like to do it with pens, there are non-automatic domestic bread makers - a kind of electric frying pan with a spiral in the lid, and it is quite inexpensive.
Good luck to all!
Tatiana A
And what actions should be taken outside the bread machine according to this recipe? Melt butter? So then it will be easier to mix the bread maker. Dilute yeast? So this applies only to fresh ones, and dry ones can be immediately poured into ... and all other actions are performed by the bread maker ...

Bon Appetit!!!
Yana
About dishwashers, I want to add that there have been PMMs for a long time, where dishes can be loaded with food debris. These machines have a multi-stage filtration system. These filters should be rinsed once a month if they become dirty.

But so that here we do not quarrel over trifles, I have placed a simplified recipe for making "Provencal bread" in size "M" in the "Yeast bread" section under the name "Bread with" Provencal herbs ": https://Mcooker-enn.tomathouse.com/in...mid=26&topic=1872.new#new
Alen delonghi
Dear friends!
I meant the simplest thing: if we put our hands and head on automatic technology, including a bread maker, we will get a much more decent result than just using this piece of plastic iron with rare splashes of glass.
zabu
Quote: Yana

But it seems to me that there is not enough liquid for 500 g of flour, that is, milk is not enough. For size "M" usually 260-280 ml is taken, and here you get "L".
This recipe is taken from Buns and Breads at Home - but not recipes for bread makers. The original recipe contains 200 ml of milk, and the amount of olive oil is not indicated.
Tatiana A
The recipe is taken from this book, but adjusted for a bread machine, therefore the amount of liquid is slightly different
zabu
Quote: Tatiana A

The recipe is taken from this book, but adjusted for a bread machine, therefore the amount of liquid is slightly different
Thank you. I also look closely at the recipes from there and still won't do the counting for the bread machine!
Isis
I have a question - is it possible to replace whole flour with ordinary white flour, otherwise I have not seen such whole flour with us.
Tatiana A
Good evening, Isis! You can of course replace flour, but the taste will be different ...

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