Herbs de Provence Peasant Bread

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This is a crusty, chewy, simple peasant bread. I make the dough in my bread machine and bake in the oven. You can choose any herbs you like. • For a direct link to the recipe in pdf format, please click below: • http://www.ellensbreadmachinerecipes.... • For more wonderful recipes, please visit my website: • www.EllensBreadMachineRecipes.com • Herbs de Provence Peasant bread by Ellen Hoffman • 454 g water • 540 g bread flour with 7 g Herbs de Provence mixed in • 9 g sugar • 12 g kosher salt • 9 g Instant yeast • Use bread machine dough course. It will be a wet, sticky, gloppy dough. DO NOT ADD FLOUR TO TRY AND GET A SMOOTH DOUGH BALL. This recipe doesn’t work that way and isn’t really a bread machine recipe but it will work out! Trust me! • Turn the dough out onto a floured solid surface. Do not knead or even try to shape! It’s too wet!!!! Roll around using bench scraper to coat the dough. • Prepare a terracotta baking bowl by oiling it generously, or bake in a 4 qt Dutch oven, greased or lined with parchment. You can bake in a loaf pan as well. You could probably use a large round cake pan as well. Use a bench scraper to dump the blob of dough into the baking bowl. • Leaving the dough on the counter, turn your oven in to the lowest setting for one minute, and turn it off. Set a timer!!!! You’re not allowing the oven to come to any temp. Just heat one minute and off! If your oven is newer and has a proof setting, use that! • Put the dough into the oven and set a timer for 45 minutes or approximately doubled in size. No need to cover it as there is no draft inside the oven! • To bake in 4qt Dutch Oven, bake at 425 degrees for 20 minutes covered, then remove lid and bake another 15-20 minutes until it reaches 200 degrees internal temp. • Take out, and heat oven to 425 F degrees . Bake bread for about 35-40 min until it reaches internal temperature of 190-200 degrees. • Cool on rack , cut in wedges, slices, or whatever is your choice. • Freeze in a plastic freezer bag whatever you’re not eating the day you bake it. Enjoy!

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