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Old 06-02-2008, 05:55 PM   #1
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NY Times bread with herbes de provence

It tasted wonderful with herbes de provence ! I added about a tablespoon of it to the water and yeast before adding the flour. I also used bread flour instead of all purpose. Next time I am going to try Hawaiian sea salt instead of regular salt .

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Old 06-02-2008, 06:29 PM   #2
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It tasted wonderful with herbes de provence ! I added about a tablespoon of it to the water and yeast before adding the flour. I also used bread flour instead of all purpose. Next time I am going to try Hawaiian sea salt instead of regular salt .
sounds lovely, i am going to try it myself.

babe
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Old 06-02-2008, 06:40 PM   #3
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The "add-ins" are only as limited as our imaginations. I'm thinking red pepper flakes and cilantro with a little jack cheese might be good to go with chili.
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Old 06-02-2008, 07:09 PM   #4
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The "add-ins" are only as limited as our imaginations. I'm thinking red pepper flakes and cilantro with a little jack cheese might be good to go with chili.
sounds good ! I plan to try different cheese and herbs and spices.
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Old 06-02-2008, 10:47 PM   #5
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alright you giys are killin' me.
I made my first plain NYT, now I have bread on the mind constantly after getting off a bread baking kick last year!!!!!
You know what bread does to me?
Makes me eat extra butter!!!!!!!
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Old 06-03-2008, 10:21 AM   #6
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It tasted wonderful with herbes de provence ! I added about a tablespoon of it to the water and yeast before adding the flour. I also used bread flour instead of all purpose. Next time I am going to try Hawaiian sea salt instead of regular salt .
Add some diced black olives too... that would be really good!!
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Old 06-03-2008, 10:25 AM   #7
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Add some diced black olives too... that would be really good!!
good idea , Jeff ! thanks!
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Old 06-03-2008, 07:26 PM   #8
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You know what bread does to me?
Makes me eat extra butter!!!!!!!
Try a little EVOO instead of butter. Great flavor either freshly cut or drizzled on after toasting. I think it's better for you than butter, but I could be wrong. The Italians have been using olive oil longer than butter, and they're still here to tell about it.

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Old 06-03-2008, 07:32 PM   #9
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It tasted wonderful with herbes de provence ! I added about a tablespoon of it to the water and yeast before adding the flour. I also used bread flour instead of all purpose. Next time I am going to try Hawaiian sea salt instead of regular salt . Attached Thumbnails


Truly a beautiful loaf of bread. Let's tear off a hunk and chase it with a carafe of merlot and a nice wedge of cheese. Life don't get much better than this.

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Old 06-03-2008, 07:43 PM   #10
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Truly a beautiful loaf of bread. Let's tear off a hunk and chase it with a carafe of merlot and a nice wedge of cheese. Life don't get much better than this.

Joe
thanks Joe !
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Old 06-26-2008, 10:55 AM   #11
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I baked my first loaf yesterday. I used the herbes de provence, same amount as you did. I put it in the dry ingredients. I alos used bread flour. I mixed everything dry wery well then put in the water and yeast (Proofed in water). I used 1/2 tsp yeast, as my yeast is active dry, not instant.

My DW impounded my loaf of bread and told me to go make my own loaf, if I wnated any. I did take two slices for my sandwitch today, It is great, thank you LC61. Thank You very much.

I wonder if it would work with 1 1/2 cups bread flour and 1 1/2 cups whole wheat?
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Old 06-26-2008, 01:00 PM   #12
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I baked my first loaf yesterday. I used the herbes de provence, same amount as you did. I put it in the dry ingredients. I alos used bread flour. I mixed everything dry wery well then put in the water and yeast (Proofed in water). I used 1/2 tsp yeast, as my yeast is active dry, not instant.

My DW impounded my loaf of bread and told me to go make my own loaf, if I wnated any. I did take two slices for my sandwitch today, It is great, thank you LC61. Thank You very much.

I wonder if it would work with 1 1/2 cups bread flour and 1 1/2 cups whole wheat?
Glad it worked out for you. I think it would work with the bread flour and whole wheat. I like KA white whole wheat , I've used it for the bread but I used 2 1/2 of bread flour and 1/2 of the white whole wheat.
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Old 06-26-2008, 01:50 PM   #13
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I usually sub one cup of ww for one cup of white in the recipe, and I sprinkle the Herbes de Provence on top--not mixed in.

(Another tasty change-up to the NYT recipe is to sub a cup of rolled oats for a cup of flour, and add a couple tablespoons of honey. No H de P in this one, however.)
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Old 06-26-2008, 02:09 PM   #14
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No ratios given, but, if you look at the companion article to the one that we have read http://www.nytimes.com/2006/11/08/di...l?pagewanted=2 a few paragraphs up from the bottom, the author states that he has tried Whole Wheat and Rye, both with success.

The link will get you to page 2 of the article, where he states this.

Woo Hoo!! The Guy that started this idea is in NYC.

AC
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Old 06-26-2008, 06:42 PM   #15
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I've made it with some added oatmeal and seeds like flax, sesame, poppy sometimes wheat bran etc. The sky is the limit.
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