French Bread With Roasted Garlic and a Hint of Lavender!!!
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
2 savory loafs
- Serves:
- 12
ingredients
- 1 1⁄3 cups water
- 4 cups unbleached flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon sugar
- 1⁄2 teaspoon lavender, finely minced
- 1 teaspoon rosemary, finely minced
- 1 1⁄2 teaspoons fast-rising active dry yeast
- 1 tablespoon roasted garlic
-
Garnish
- lavender
- rosemary
- coarse salt
directions
- Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
- Use the french bread setting press start.
- When the dough cycle has finished remove dough from machine place it on a floured work surface.
- Punch down divide into 2.
- Start with one rolling into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat twice more letting the dough rest in between foldings.
- Gentle roll and stretch each piece to 11-13 inch loaf.
- Place loaf on a lightly floured bread pan so it will keep its shape while rising.
- Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
- Slash tops with a sharp knife.
- Sprinkle with more herbs and coarse salt.
- For a glaze you can brush the bread before sprinkling with an egg wash!
- Or leave as directed for a rustic look.
- Place into a preheated oven at 450 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 15-20 minutes.
- Transfer to wire rack and cool.
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Reviews
-
The flavors in this bread were just superb! First I cut the recipe in half and prepped the dough<br/>in an ABM. Transferred the dough to a floured board and cut the dough into two pieces to make two round loaves. Arranged the rounds on a parchment-lined baking sheet, covered with sacking cloth and let rise in a warm oven for about 30 minutes. Made three slices in each piece, garnished with rosemary, lavender and coarse salt and baked about 25 minutes. Perfect! Reviewed for Veg Tag/May. PS I used fresh rosemary from our garden.
-
Rita I found this to be a truly outstanding bread. The touch of lavender is a delight in this wonderful herb bread. The fact that it has a perfect classic French crust isn't a drawback either. It's a wonderful chewy yet tender crust that has a delicious, soft and simply delicious interior. This is so good that it doesn't need anything at all on it (not even butter). I was afraid that I'd end up with blackened herbs on top so I used a mix of Kosher salt and Greek seasoned sea salt for the top garnish. YUMMMMMMM. Kudos Rita for an ideal loaf.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey