Herbed French Bread Recipes

HERB-STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 400 degrees.
• Split the bread lengthwise in half, but do not cut through, leaving it hinged on one side.
• Heat the oil in a saucepan, and add the scallions, parsley, salt and pepper.
• Cook, stirring, until scallions are wilted. Spoon the filling onto half of the bread. Cover with the second side, sandwich fashion.
• Wrap the bread closely in foil, and bake about 10 minutes.

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.

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:

• 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-BUTTERED FRENCH BREAD

Steps:

• Chop basil in processor. Add butter, capers, salt and generous amount of pepper and process until well combined. (Can be prepared 2 days ahead. Cover and refrigerate. Bring butter mixture to room temperature before using.)
• Preheat oven to 500°F. Arrange bread cut side up on cookie sheets. Bake until golden brown, about 5 minutes. Spread cut surfaces with basil butter. Cut crosswise and serve.

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.