Best 6 Herbes De Provence Garlic Bread Recipes
In the realm of culinary delights, herbes de provence garlic bread stands as a testament to the harmonious fusion of flavors and textures. Its aroma, a tantalizing blend of aromatic herbs, roasted garlic, and toasted bread, is an invitation to indulge in a sensory journey that is both rustic and refined. Whether you're a seasoned chef seeking culinary inspiration or a home cook eager to impress dinner guests, embarking on a quest to find the best recipe for this classic dish is an adventure worth pursuing.
Here are our top 6 tried and tested recipes!
HERBED GARLIC BREAD
Steps:
- Preheat oven to 350 degrees F.
- For the bread, stir together the butter, mashed garlic, and herbs in a small
- bowl and season with salt and pepper. Tear open the loaf of bread
- lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.
HERBS DE PROVENCE
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
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
OLIVE OIL AND HERBES DE PROVENCE BREAD
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
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.
HERBES DE PROVENCE SPREAD (FOR BREAD)
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
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.
HERBES DE PROVENCE
Although Herbes de Provence can be found in most grocery stores, it is easy to prepare your own mixture. The combinations can vary, but thyme and savory are generally used; rosemary is included for lamb preparations. Lavender adds a pleasantly pungent aroma.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1/3 cup
Number Of Ingredients 6
Steps:
- Combine herbs, and store in an airtight container at room temperature.
HERBES DE PROVENCE GARLIC BREAD
Number Of Ingredients 5
Steps:
- 1. Place your oven rack 15 ml from the top element. Preheat your broiler.
- 2. Cut off the ends of the baguette. Slice the baguette in half lengthwise. Then in half crosswise making 4 pieces in all.
- 3. In a small bowl combine the butter, oil, garlic and herbes de Provence. Mix well. Spread onto the bread. Pop in the oven and broil in browned.
Tips:
- Choose a quality baguette: A good quality baguette will make all the difference in your garlic bread. Look for a baguette that is crispy on the outside and soft and chewy on the inside.
- Use fresh herbs: Fresh herbs will give your garlic bread the best flavor. If you don't have fresh herbs, you can use dried herbs, but they won't be as flavorful.
- Don't skimp on the garlic: Garlic is the star of the show in this recipe, so don't be afraid to use a lot of it. The more garlic you use, the more flavorful your garlic bread will be.
- Use a good quality olive oil: Olive oil is another important ingredient in this recipe. Choose a good quality olive oil that has a fruity flavor.
- Don't overcook the garlic bread: Garlic bread is best when it is slightly crispy on the outside and soft and chewy on the inside. If you overcook it, it will become dry and hard.
Conclusion:
Herbes de Provence garlic bread is a delicious and easy-to-make appetizer or side dish. It is perfect for any occasion, from a casual get-together to a formal dinner party. With its combination of crispy bread, flavorful garlic, and aromatic herbs, this garlic bread is sure to please everyone at your table.
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