SAVORY HERB FRENCH BREAD
This is a great appetizer for a party or the perfect complete for a steak dinner. It is the creamy blend of herbs and cheese that make it fantastic! This wonderful combination is spread on french bread and then brought to golden perfection in the oven.Yummy, Yummy!
Provided by jewelz4jesus
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 403.1, Fat 17.8, SaturatedFat 3.9, Cholesterol 17.5, Sodium 876.8, Carbohydrate 50.7, Fiber 2.6, Sugar 3.4, Protein 10.4
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
EASY HERBED FRENCH BREAD
Couple the spirit-warming specialty with crunchy Herbed French Bread Karin Bailey of Golden, Colorado adds a little pizzazz to a store-bought loaf with only three ingredients. Freshly minced herbs liven up each buttery bite of the broiled slices.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Cut bread into 1-in. slices. In a small bowl, combine the butter, parsley and chives; spread over one side of each slice of bread. , Place buttered side up on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes or until golden brown.
Nutrition Facts : Calories 205 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 370mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PAIN DE PROVENCE (HERB FRENCH BREAD)
Herbes De Provence is a mixture of savory, thyme, fennel, and lavender, however you can use herbs of your choice; such as rosemary, dill, basil, thyme, mint, chives, etc. If you choose to make with herbs other than Herbe de Provence you may want to reduce the amount. This recipe comes from an internet site called The Fresh Loaf. Prep times includes time required to ferment the poolish. UPDATE: Please note that the dough should be tacky, add additional flour a couple tablespoons at time if the dough is sticky!
Provided by Galley Wench
Categories Yeast Breads
Time 16h25m
Yield 1 Large Loaf
Number Of Ingredients 9
Steps:
- The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter.
- Cover the container with plastic wrap and set aside for 8 to 16 hours.
- Next Day:.
- In large bowl combine the remaining flour with the remaining yeast, salt, and herbs.
- Add the poolish, the liqueur, and 1/4 cup of the additional water.
- Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached (tacky but not so sticky that the dough sticks to your hands).
- Knead by hand for 10 to 15 minutes or in a mixer for 5 to 10 minutes.
- Place the dough in a well-greased bowl and cover the bowl with plastic wrap.
- Set aside to rise until doubled in size, approximately 90 minutes. Remove it from the bowl and gently degas it, then return it to the bowl, cover it, and allow it to double in size again.
- Remove the dough from the bowl and shape it into a ball or long loaf.
- Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.
- While the loaf is in its final rise, preheat the oven and baking stone, if you are using one, to 450.
- I also preheat a broiler pan, or cast iron skillet, into which to pour a cup of hot water just after placing the loaf in the oven. This creates steam in the oven which increases the crunchiness of the crust.
- Just prior to placing the loaf in the oven, score the top of it with a sharp knife or razor blade.
- Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes.
- The internal temperature of the loaf should be approximately 200 degrees when you remove it from the oven.
Nutrition Facts : Calories 1388.6, Fat 4, SaturatedFat 0.6, Sodium 2342.9, Carbohydrate 289.2, Fiber 11.8, Sugar 1, Protein 41.8
FRENCH HERB VEGGIE LOAF
This is my version of the 1980 Kansas State Fair winner.
Provided by Pam Ellingson
Categories Savory Breads
Time 25m
Number Of Ingredients 16
Steps:
- 1. Heat together Water, buttermilk and butter/margarine to 130 degrees.(Very warm) Mix together, 1 1/2 c flour, sugar, salt, yeast and garlic powder in large mixer bowl.
- 2. Add heated liquid to the dry ingredients and mix at medium speed for 3 minutes. Stir in another 1 1/2 c flour veggies, parsley and herbs to form a sticky dough. Turn out onto well floured counter and knead in as much flour as needed to make it soft, smooth and elastic. Knead in parmesan cheese a little as a time.
- 3. Place dough in a lightly oiled bowl, cover with plastic wrap and a towel and let rise to double. Punch down, divide into two equal portions and let rest covered for 5 to 10 minutes.
- 4. Roll each portion into a rectangle, using a little flour if needed to keep from sticking. Form into baguette shapes 12" long x 3" in diameter. Place on greased cookie sheet or parchment lined sheet that is dusted with cornmeal. Cover and let rise til doubled.
- 5. Preheat oven to 400 degrees and bake loaves for 20-30 minutes until golden brown and hollow sounding when tapped. approx. 200 degrees internal temp. Let cool slightly and turn out of pan to cool on a rack.
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