This old world bread mix is taken to a new level with the addition of Herbs de Provence while keeping the same traditional european style yeast bread with a tough crust and tender, chewy interior! Adding only water to the mix, which already has just the right amount of lavender, time is the friend of this yeast bread. Cover for 12 hours or more and let the yeast do all the work.  No kneading or a second rising is required, just bake in a covered oven proof dish at 450 and the bread will steam to produce the crust we all love to tear into. The crust is just waiting for some olive oil or butter dip into!!! Receipe card included.