Ingredients

The following ingredients have 40 Servings
  • 3 cup warm water
  • 1 1/2 Tbsp yeast
  • 1/2 Tbsp honey
  • 1 Tbsp kosher salt
  • 4 Tbsp unsalted butter (melted)
  • 1 tsp garlic powder
  • 3 tsp Herbs de Provence
  • 886 grams bread flour (~6-1/2 cups)

Instruction

  • In a large bowl, add the water and yeast. Let the yeast proof 5 minutes. Add the remaining ingredients and stir/knead 9-10 minutes until dough is smooth, wet, and just slightly elastic. I use the dough hook on the mixer to do this, but it can be done the old fashioned way with a wooden spoon.
  • Cover the bowl with a damp towel and put the dough to rise in a warm place for 2 hours.
  • Use a rubber spatula to scrape the dough out of the bowl onto a floured surface. Flour the top of the dough and knead it just a couple times to get it into a nice, smooth mound. Divide and form the dough into 4 loaves. Let them rise 1 hour.
  • Heat the oven to 450°F with a pizza stone in the oven. Cook the bread loaves 30 minutes or until browned and crusty. On my pizza stone, I fit two loaves at a time. Move the cooked bread to a rack to cool. Serve that day or wrap in foil to freeze for later. Yields 4 loaves.