Recipe by Aronna Palmer
"Crusty, chewy bread ribboned with a savory filling. This is an authentic French recipe."
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active dry yeast
3 1/2 cups
distilled white vinegar
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.)
I thought the onion flavor was too strong. My husband enjoyed it, but I would change the herbs around a little bit.
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!
This bread is a wonderful complement to any meal!
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!
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.
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.
Good recipe. I do 50/50 wheat and white bread flour to add more texture and flavor. For every cup of wheat flour I add 1 tablespoon of gluten to make up for the wheat's lack of chewiness. I sprinkled fresh rosemary on top and brush with an egg wash.
* Percent Daily Values are based on a 2,000 calorie diet.
French Herb Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 206
** Calories from Fat: 57
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