Olive Oil Loaf With Herbs De Provence Recipes

OLIVE OIL AND HERBES DE PROVENCE BREAD

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.

HERBS DE PROVENCE INFUSED OLIVE OIL

Steps:

• Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
• Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
• Pour the Olive Oil into pot on the stove.
• Add 1/2 Cup of Herbs de Provence.
• Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
• Let the oil cool for 30 minutes.
• Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
• Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
• Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
• The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.