from Tracey G.

French Herb Yeast Bread Mix from King Arthur Flour

Yep, things are still a bit sideways for us two here, and we are hoping to be back in sync next week for some cake recipes! But until then, we decided to divide and conquer to keep some food posts going – last week’s Ginger Bread Waffle Mix from Kris going solo, and this week my Mix Week offering, (also solo!) of French Herb Yeast Bread Mix.

This year’s gift of the actual flu (I’m so glad we all had our flu shots last fall, or I think it could’ve hit us much worse!) really knocked me back. I had about 3 days of misery BEFORE it got to the day I spent in bed, with the ability to do nothing more than stare at the walls. I couldn’t even muster the energy/wellness to watch a movie or read! And after that day, the long slow climb back to pre-flu energy levels has been a hard one. I was so grateful when last week Kris offered to go solo, because for me, even the thought of making even a simple mix felt overwhelming. So it was a sign to myself that things were on the upswing when I felt like actually making something!

Granted, I still chose the easiest of all the mixes, and this French Herb Yeast Bread Mix definitely fits the bill for easy!!! The only things you actually have to measure is about 1 1/4 cups of water and either 2 tbsp softened butter or vegetable oil (I chose the oil due to my war on cholesterol), the Herbs De Provence are already in the mix!

I plopped the dry mix, replete with all the yummy herbs measured & added for me, and the package of yeast that comes with it, into my stand mixer with dough hook attachment. (Of course all can be done by hand!) I added the water and oil and let it mix & knead until it was smooth as directed. I covered the bowl and let it rise for the hour suggested. At that point you can shape to pop it into a loaf pan, or do what I did – a free shape on a baking sheet (I lined mine with a parchment sheet instead of greasing it).

It gets another rise of about 30-60 minutes, depending on room temp etc. Now comes the baking – into a 350° F oven for 35-40 minutes. It took the full 40 for me in my oven. And it smelled heavenly as it baked!!

It was really hard to wait for it too cool before cutting it & photographing it! I love bread, and it’s always a challenge for me to wait! But, once I was able to taste-test I fell in love! This is such a yummy bread! The balance of herbs, in my opinion (and Jeremy’s) is just right. Not unnoticeable and not overpowering. It’s fabulous sliced with some butter or even just plain. But I do have plans on turning it into a garlic bread for dinner tonight – toasted, brushed with olive oil and then lightly rubbed with a cut cloves of garlic! And I think next time I make it (definitely will be a next time!) I’m using olive oil in it instead of vegetable oil for a bit of a a Mediterranean-flavor twist! I may even have to buy some of KAF’s Herbs De Provence so I don’t have to wait for a mix to arrive to make this style of bread! But, the ease of this mix can’t be beat! Give this French Herb Yeast Bread Mix a try!