herbes de provence & lemon pepper bread

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~ 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!


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