Herb Seasoned French Bread Recipes

HERBED FRENCH BREAD

Steps:

• Heat coals or gas grill for direct heat.
• Stir together all ingredients except bread.
• Cut bread into 1-inch slices. Spread herb mixture on cut sides of bread. Reassemble loaf. Wrap in piece of heavy-duty aluminum foil; seal securely.
• Grill uncovered about 4 inches from medium heat 15 to 20 minutes or until hot. Baking Directions: Heat oven to 350°F. Prepare bread and wrap in foil as directed. Bake about 20 minutes or until hot.

HERB BUTTER FOR FRENCH BREAD

Steps:

• Cream ingredients (except bread). You can do this by hand.
• Cut 2" verticle slices into bread; not slicing through to the bottom.
• Spread butter mixture in slits.
• Wrap in foil; bake 15-20 minutes at 350 degrees.
• Can cook on grill.

FRENCH HERB BREAD

Steps:

• In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
• In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F. Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
• Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
• Punch down dough and roll into a rectangle shape about 16x8 inches.
• In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
• Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
• Preheat oven to 400 degrees F).
• Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

HOT SEASONED FRENCH BREAD WITH HAM AND TOMATOES

Steps:

• Preheat the oven to 350 degrees. Split the loaf of bread in half, lengthwise; set the bread, crusts side down, on a baking sheet. In a mixing bowl combine the cheese, onion, olive oil, vinegar, oregano and olives; season to taste. Spread the mixture over each bread half. Bake until hot.
• Remove from oven. Spread the hot loaves with tomato slices, then drape thin slices of ham over tomates and eat hot, accompanied with salad.

FRENCH HERB BREAD

Steps:

• In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
• Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture.
• Add egg, and beat at medium speed for 3 minutes.
• Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
• Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
• Punch down, and divide into 2 equal parts.
• On a lightly floured board, pat each one into a 7-12" rectangle.
• Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
• Place seam side down on a grease baking sheet that has been dusted with cornmeal.
• Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
• Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer).
• While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
• Cool on a wire rack before wrapping.

SAVORY HERB FRENCH BREAD

Steps:

• Preheat Oven 350.
• Mix all ingredients (except bread and paprika)in a food processor until smooth.
• Split French bread length wise.
• Spread cheese mixture evenly onto both halves of the french bread and sprinkle with paprika.
• Bake uncovered on a cookie sheet 15-20 minutes until golen brown and bubbly.
• Remove and let cool for 5 minutes.
• Slice into 2-3" sections and serve!

HERBED FRENCH BREAD

Steps:

• Put 5 cups flour into the container of a food processor. Add yeast, salt, rosemary, parsley, basil and chives and start processing while gradually adding the water.
• Add remaining cup of flour, or enough to make nonsticky dough that comes loose from container sides.
• Turn dough out onto a lightly floured board and knead while shaping the dough into a nonsticky ball.
• Lightly flour inside of a mixing bowl and add the dough. Cover with clean cloth and place in a warm (not hot) draft-free place to rise.
• Let stand until double in bulk, about 30 to 40 minutes. (It is not essential to let dough rise a second time, but it is preferable.) Turn dough out onto a lightly floured surface and punch down. Knead briefly and return the dough to lightly floured bowl. Let stand until double in bulk, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees.
• Turn out dough onto lightly floured board and knead briefly. Divide dough in half and shape it into two loaves, each about 15 inches long. Place loaves side by side on baking sheet and cover with clean cloth. Let stand 15 minutes or until they rise slightly (but not double in bulk).
• Remove cloth and, using razor blade, cut three uniform diagonal, parallel gashes over the top of each loaf. Place in oven on bottom rack and, if crisper crust is desired, place two ice cubes on bottom of oven. This will create steam. Bake 45 minutes or until golden brown all over.

HERBED FRENCH BREAD

Steps:

• Slice a baguette on a sharp diagonal to make 8 long pieces. Butter both sides, season with salt and pepper and arrange on a baking sheet. Combine 3 tablespoons chopped chives and 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme); sprinkle on the bread. Bake at 400 degrees F until crisp, 15 minutes.