I bought some Herbes de Provence, and adapted this recipe to make use of them. This makes a light wheat loaf and the taste and fragrance of the herbs really comes through. I often bake this as rolls for sandwiches. Prep time very approximate.
- add 1/4 ounce active dry yeast (1 pkg. or 2 tsp)
- add cornmeal
- add 1/3 cup extra-virgin olive oil
- add 1 cup whole-wheat flour
- add 3 1/3 cups bread flour
- add 1 3/8 cups warm water
- add 2 teaspoons herbes de provence
- add 2 1/4 teaspoons salt
- Place the herbs in a small dish and pour in the olive oil. Allow to steep for at least 15 minutes, and the longer, the better.
- Place all remaining ingredients except cornmeal in your bread machine following sequence recommended by manufacturer.
- Start the dough cycle. As the dough mixes, drizzle on the olive oil until incorporated. The dough should form a smooth ball: add small amounts of flour or water (or additional olive oil) until the dough looks right - the exact proportions depend on many factors.Allow to rise in bread machine.
- Remove from machine, punch down. If making a loaf, form into an oval loaf and place on cornmeal-dusted baking sheet. Cover and allow to rise until doubled. (If making rolls, cut into 8 to 12 pieces, depending on the size you want, and shape as desired. Place on cornmeal-dusted baking sheet, cover, and allow to rise until doubled).
- Preheat oven to 375 deg. F.
- Place in oven and bake for app. 40 minutes or until bread tests done. (Rolls will bake 20 to 30 minutes, depending on size - keep an eye on them).
- You know you should let a loaf cool before cutting into it; but when you make rolls, one can always be sacrificed to the cause!
- Note: I imagine you could bake this in the bread machine, although I've never done so. I'd do it on a basic white setting with medium crust.