Herb Sandwich Loaf
Make your very own version of flavorful herbed peasant bread. With minimal effort and a dash of herbes de Provence, you'll feel like you've been transported to the South of France!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups (283g) lukewarm water
- 2 tablespoons (25g) olive oil
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk
- 1/4 cup (43g) potato flour or 1/2 cup (28g) dried potato flakes (instant mashed potatoes)
- 2 tablespoons herbes de Provence
- 1 teaspoon (6g) table salt
- 1 1/2 teaspoons instant yeast
Instructions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — until smooth, adding additional water or flour as needed.
- 2
Cover the dough, and let it rise for 1 hour.
- 3
Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9" x 5" loaf pan.
- 4
Cover and let rise until the dough has crowned about 1/2" over the rims of the mini loaf pans, or 1" over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.
- 5
Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.
- 6
Remove the bread from the oven, turn it out of the pan, and cool on a rack.