Olive Oil And Herbes De Provence Bread

1. 1

   Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.

2. 2

   Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.

3. 3

   Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.

4. 4

   Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).

5. 5

   Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.

6. 6

   Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).

7. 7

   Let rise again 30 minutes (or not), and bake at 400u00b0F/200u00b0C for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.

8. 8

   Let the bread cool a little before slicing to serve.

* Per serving · 4 servings · Values may vary.