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French Herb Bread

Rated as 4.6 out of 5 Stars

"Crusty, chewy bread ribboned with a savory filling. This is an authentic French recipe."
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Ingredients

2 h 40 m servings 206
Original recipe yields 12 servings (1 loaf)

Directions

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  1. In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.
  2. In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
  3. Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
  4. Punch down dough and roll into a rectangle shape about 16x8 inches.
  5. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
  6. Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
  7. Preheat oven to 400 degrees F (205 degrees C).
  8. Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

Nutrition Facts


Per Serving: 206 calories; 6.3 32 5 2 365 Full nutrition

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Reviews

Read all reviews 162
  1. 203 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 al...

Most helpful critical review

I thought the onion flavor was too strong. My husband enjoyed it, but I would change the herbs around a little bit.

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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 al...

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 co...

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 ...

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). T...

I thought the onion flavor was too strong. My husband enjoyed it, but I would change the herbs around a little bit.

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 sp...

Maybe I did something wrong, but this bread did not seem to rise successfully and turned out very dense. However, the flavor was exceptional, and I may attempt to make this bread again.