herbes de provence & lemon pepper bread

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

~ herbes de provence & lemon pepper bread ~

1 packet active, dry yeast

3 cups warm water

6 cups all-purpose flour

4 teaspoons salt

3 teaspoons freshly ground black pepper

1 Tablespoon lemon zest

2 Tablespoons herbes de provence

1 Tablespoon garlic powder

1 teaspoon onion powder

In a large glass or pottery bowl, dissolve yeast in warm water. Add flour, salt, pepper, lemon zest, herbes de provence, garlic powder and onion powder. Stir with a wooden spoon until blended. Cover tightly with plastic wrap and allow to proof on countertop for 8 hours. There should be bubbles on the surface after the 8 hours. Lightly flour a work surface. Using floured hands, gently remove the dough from the bowl and place it on the floured surface. Turn the dough over on itself twice. Cover with plastic wrap. Open up a clean, large floursack towel and lay it over the top of a big, clean pottery or glass bowl. Push it down in the center so it lines the bowl. Generously coat the towel with dry cornmeal. Place the bread dough, seam side down, on the towel. Sprinkle a little more cornmeal over the top of the dough. Cover the bread with another towel. Place the bowl in a warm spot to rise for 2 hours, or until doubled in size. 20 minutes before the dough is ready, heat oven to 475 degrees F and place a covered, cast iron Dutch oven inside the oven to heat up. When dough is ready, remove the pot, remove the lid, and put the dough in the pot seam side up. Replace the cover and bake at 475 degrees F for 30 minutes. Remove the cover and bake an additional 20 minutes or until bread is well browned and sounds hollow when tapped. Cool on a wire rack one hour before slicing.

This bread is especially lovely sliced thin and used to make cucumber and fresh basil tea sandwiches!


You may enjoy these related posts:

  10 comments for “herbes de provence & lemon pepper bread

  1. Beverley
    May 27, 2012 at 11:10 am

    Melissa I love the sound of this bread and just hope my conversions to English Measurements don’t spoil the recipe. Do your measure or weigh your ingredients?


    • Melissa
      May 27, 2012 at 3:13 pm

      Hello there Beverley. 🙂 I measure my ingredients. I would be happy to help you any way that I can so the recipe is a success for you. xoxo ~M

  2. scott egan
    May 27, 2012 at 9:04 pm

    great recipe, and incredible photo- tells the story all by itself

    • Melissa
      May 28, 2012 at 7:41 am

      Thanks Scott 🙂 you’re the best.

  3. Beverley
    May 28, 2012 at 7:44 am

    Hi Melissa thank you I should be fine with that and will post a photo when I make it. Xoxo

    • Melissa
      May 28, 2012 at 9:36 am

      I look forward to hearing what you think 🙂 xo

  4. Margaret
    November 11, 2012 at 11:58 am

    Can the flour in this recipe be substituted for gluten free flour? Or would that change the whole product.

    • Melissa
      November 11, 2012 at 5:36 pm

      Hello Margaret! I’m not sure…never tried making it with the GF flour…if you end up trying it, please let me know how it works out. xo 🙂 thanks for commenting.

  5. April 6, 2013 at 11:14 am

    This bread sounds amazing!! I love herbs and I love lemon – I need to try this!

    • Melissa
      April 6, 2013 at 6:53 pm

      enjoy, Kathrin! thanks so much for visiting! xo

Leave a Reply

Your email address will not be published. Required fields are marked *