Herb bread

ingredients :

• 283g lukewarm water
• 25g olive oil
• 361g UnbleachedFlour
• 18g Baker's Special Dry Milk 
• 43g potato flour 
• 2 tablespoons herbes de Provence
• 1 teaspoon salt
• 1 1/2 teaspoons instant yeast

directions :

1: Combine all of the ingredients, and mix and knead by hand, mixer, or bread machine set on the dough cycle  until smooth, adding additional water or flour as needed.

2: Cover the dough, and let it rise for 1 hour.

3: Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9 x 5 loaf pan.

4: Cover and let rise until the dough has crowned about 1/2 over the rims of the mini loaf pans, or 1 over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.

5: Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.

6: Remove the bread from the oven, turn it out of the pan, and cool on a rack.