This Tarragon Bread is a delightful addition to any meal, offering a unique aromatic profile courtesy of fresh or dried tarragon. The dough is simple to prepare, requiring just basic pantry staples like flour, yeast, and olive oil. As it bakes, the anise-like notes of the tarragon meld beautifully with the savory richness of the oil, creating a bread that is both rustic and refined. Perfect for serving alongside soups, stews, or as a standalone snack with a pat of butter. The texture is soft and chewy, with a satisfying crust that makes every bite enjoyable. Whether you use fresh herbs for a brighter flavor or dried for convenience, this bread is a versatile staple that brings a touch of Mediterranean charm to your kitchen. It’s an excellent choice for brunch or as a thoughtful homemade gift.
Tarragon Bread
Description
This Tarragon Bread is a delightful addition to any meal, offering a unique aromatic profile courtesy of fresh or dried tarragon. The dough is simple to prepare, requiring just basic pantry staples like flour, yeast, and olive oil. As it bakes, the anise-like notes of the tarragon meld beautifully with the savory richness of the oil, creating a bread that is both rustic and refined. Perfect for serving alongside soups, stews, or as a standalone snack with a pat of butter. The texture is soft and chewy, with a satisfying crust that makes every bite enjoyable. Whether you use fresh herbs for a brighter flavor or dried for convenience, this bread is a versatile staple that brings a touch of Mediterranean charm to your kitchen. It&# 226;ÂÂs an excellent choice for brunch or as a thoughtful homemade gift.Ingredients
Directions
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Place yeast in a large bowl and pour 1/4 cup warm water over it.
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Stir gently and let sit for a few minutes until the yeast is thoroughly dissolved and foamy.
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Add olive oil, sugar, salt, tarragon, remaining warm water, and 4 cups of the flour to the bowl.
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Beat the mixture until it is thoroughly combined and smooth.
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Gradually add the remaining flour to form a moderately stiff dough.
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Knead the dough for 10 minutes until it becomes smooth and elastic.
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Place the dough in a greased bowl, cover it, and allow it to rise until it doubles in volume.
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Turn the dough out onto a lightly floured surface and punch it down to release air.
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Divide the dough into two equal portions.
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Form each portion into an 8-inch long loaf.
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Place the loaves in two greased 9x4-inch loaf pans, or place oval loaves on a greased baking sheet.
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Cover the loaves and let them rise again until they are almost double in size.
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Preheat oven to 400 degrees Fahrenheit (204ðC).
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Bake the bread at 400 degrees for 10 minutes.
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Reduce the oven temperature to 350 degrees and continue baking for 25 minutes, or until the bread is nicely browned and sounds hollow when tapped.
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Remove the bread from the pans and cool completely on wire racks.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 358.3kcal
- % Daily Value *
- Total Fat 24.0g37%
- Saturated Fat 3.6g18%
- Cholesterol 0.0mg0%
- Sodium 264.8mg12%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 3.0g12%
- Sugars 0.2g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dried tarragon, use 1 teaspoon instead of 2 tablespoons of fresh tarragon.
For a softer crust, cover the bread with a clean towel while it cools.
This bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Vegetable oil can be substituted for olive oil if a neutral flavor is preferred.
