We use the same long-fermented olive-oil-and-rosemary infused dough for the Herb Loaves as we do for our Herb Slab, Herb Focaccia and Herb Fougasse.
Our bakers form the loaves and place them in loaf pans to proof, and score them on top before baking them. The loaf shape makes it good for slicing and the rosemary gives it a Mediterranean flavor. This loaf has a tender pliable crust and a soft and airy crumb.
Suggested Uses: The Herb Loaf is great toasted with a nice breakfast scramble, sliced for sandwiches, table bread, or for use in stuffing on special occasions. Some customers even make savory bread pudding with it and towards the end of its life cycle it can be cubed and made into excellent croutons.