HERBES DE PROVENCE BREAD

A few days ago, I ran out of organic unbleached flour and went to the supermarket finding only unbleached bread flour from King Arthur. Brought home two packets of this, and on a whim, decided to try out the flour. Here’s what I did. I ‘threw’ into a Kitchen Aid bowl the following:

1 1/4 tsp salt
1 tbs butter
1 tbs Herbes de Provence
1/2 tsp anise seeds

Method:
​I mixed the ingredients for 5 to 7 minutes using a dough hook with the Kitchen Aid, till the dough came off clean from the walls of the bowl. I had to add about 2 to 3 tbs more water to get the right consistency of dough; then transferred the dough onto a floured surface and kneaded it further by hand to arrive at an elastic, springy, silky smooth dough. (Hence the importance of knowing what a good dough looks and feels like!). This took 3 to 5 minutes. Shaped this into a ball, covered and proofed the dough for 1 hour. An hour later, I shaped the dough into an oval loaf and proofed for a further hour during which time the oven was heated up to 220˚C. I Added a small metal tray in the oven to later pour 1/2 cup boiling water to provide the steam when I placed the dough in.

An hour later, I brushed the dough surface with an egg white and salt mixture; scored the dough and baked it at 210˚C for 30 minutes till the crust was nicely brown. Cool the loaf on a metal rack before slicing. The aroma of anise and herbs filled the entire room. It was just heavenly! ​

A crispy-crusted bread with an aromatic, soft, chewy crumb. Our family’s daily bread for breakfast next morning, done simply and quickly! No mess. No fuss. Just delectably aromatic and delicious!