French Herb Bread Recipe - Allrecipes.com
French Herb Bread Recipe
  • READY IN ABOUT 2¾ hrs

French Herb Bread

Read Reviews (147)

"Crusty, chewy bread ribboned with a savory filling. This is an authentic French recipe." —  

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Original recipe makes 1 loaf Change Servings
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Directions

  1. In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
  2. In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
  3. Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
  4. Punch down dough and roll into a rectangle shape about 16x8 inches.
  5. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
  6. Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
  7. Preheat oven to 400 degrees F (205 degrees C).
  8. Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 2 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2003

Thank you, Aronna! I now use this recipe all the time, sometimes with the herb filling, sometimes without. The tender, fine texture and crisp crust make this bread wonderful either way. I've also split the dough to make two baugettes. (To get the extra crisp, crunchy crust of baugettes, put a pan full of boiling water in the oven with the bread while baking.)

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Most Helpful Critical Review
Apr 14, 2003

I thought the onion flavor was too strong. My husband enjoyed it, but I would change the herbs around a little bit.

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Oct 28, 2003

OH MY GOSH!!I will be taking this bread everywhere I go from now on!I will have so many friends!I added more if the filling,but I don't recomend doing this.It made the bread too hard to fully cook in the middle and even then it was a bit slimy inside.Next time I will leave well enough alone and make it the way the recipe says.Oh,I did sprinkle a little fresh parmasian over the topping before I rolled it up.This would have been good with the right amount of butter and onion.Make this bread!You'll be glad you did!

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Sep 11, 2003

This bread is a wonderful complement to any meal!

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Apr 14, 2003

Awesome bread! This was my first attempt at yeast bread without a bread machine, and it turned out great - not as hard as I thought! (although it *did* take some time) Do let the filling cool before applying to the dough, as has already been suggested. Next time I think I'll add some cheese too. Delicious!

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Apr 14, 2003

I loved this bread. The dough was a pleasure to work with even when mixing completely by hand. I did not have parsley for the filling, so I used oregano instead (I prefer this herb anyway). The bread had a wonderful texture and the crust was delicate and just a bit flaky. The taste was sensational, not over-powering but very flavorful. I ate a third of the loaf hot out of the oven and the rest was the next days breakfast and lunch. It was great cold and reheated nicely. I will be making this again for company and for myself. Aronna Palmer, you have found a truly beautiful recipe. Thank you for sharing it. Lómelindi

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Oct 28, 2003

The filling in this recipe was too strong. Half a cup of minced onion is way too much. The bread itself tasted okay, but turned out very, VERY dense - not what I expected.

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Apr 14, 2003

This bread was fabulous! Worth the effort and time! Light, fluffy, and full of flavor!

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 365 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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