Herbes De Provence Spread For Bread Recipes

HERBS DE PROVENCE

Herbs de Provence image

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories World Cuisine Recipes European French

Time 5m

Yield 100

Number Of Ingredients 11

Ingredients

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

Steps:

Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

HERBES DE PROVENCE SPREAD (FOR BREAD)

Herbes De Provence Spread (For Bread) image

I mixed this up one night when I didn't want plain old garlic bread with dinner. We love it. The lavendar in the herbes really make this mix. I have never mixed my own Herbes de Provence, but have had success using Penzey's or Victoria Taylor's blend of spices. This may be mixed and stored in the fridge, or spread on bread and frozen for future use. The cheese is optional, and I have used provolone, mozzarela, or even white American with success. You could use French or Italian loaves, or some nice ciabatta rolls. I have a little crock of this in my fridge, and I use it on green beans and baked potatoes as well. It's very versatile!

Provided by Mommy2two

Categories Spreads

Time 15m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup butter, softened
1/2 teaspoon garlic powder
1 tablespoon herbes de provence
1 -2 ounce asiago cheese, grated (optional)

Steps:

Allow the butter to soften in a small bowl or crock for about an hour.
Mix butter, garlic powder, herbes de Provence, and cheese.
Enjoy toasted on bread, melted over veggies, or fluffed into baked potatoes.

OLIVE OIL AND HERBES DE PROVENCE BREAD

Olive Oil and Herbes De Provence Bread image

Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.

Provided by Glitterhoof

Categories Yeast Breads

Time 2h5m

Yield 1 Loaf

Number Of Ingredients 7

Ingredients

1 teaspoon sugar
2 1/4 teaspoons dry active yeast (1 envelope)
1 cup water, lukewarm
1/4 cup olive oil
1 teaspoon salt
2 1/2 cups flour, more if needed
1 tablespoon herbes de provence (I recommend McCormics)

Steps:

Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
Let the bread cool a little before slicing to serve.

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