We tried this bread over Thanksgiving, and it was a huge hit - so we thought it would be nice to have with the Corn Chowder too, especially since there is no sugar called for in the recipe.
I got the recipe from www.completelydelicious.com/2012/11/dutch-oven-rustic-herb-loaf.html, but the recipe is as follows:
Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast (1 pkg)
1/2 cup organic unsalted butter
1 heaping tablespoon fresh herbs, chopped (rosemary, sage, thyme, etc)
4 cups organic/non-gmo bread flour
2 teaspoons salt
Olive oil
Instructions:
Step 1: Dissolve 2 1/4 teaspoons active dry yeast into 1 cup warm water. Let sit for 5 minutes.
Step 2: Melt 1/2 cup butter in a small saucepan. Once melted, remove from heat, add 1 tablespoon fresh herbs (rosemary, sage, thyme, etc) and allow butter to cool slightly.
Step 3: Carefully spoon 4 cups of organic bread flour into the measuring cup - do not pack, and pour into the bowl of a stand mixer fitted with a dough hook. Combine 2 teaspoons salt with the bread flour. Slowly add the yeast mixture and the butter mixture, and mix until dough comes together. If necessary, add additional water or flour, a tablespoon at a time, until the dough clears the bowl, but isn't sticky to the touch.
Step 4: Knead until smooth and elastic, about 7 to 10 minutes. You may also knead by hand, it will just take longer. Let rise in a greased bowl, covered - about 1 hour.
Step 5: Once dough has doubled in size, you are ready for Step 6.
Step 6: Punch down the dough and knead a few times by hand to redistribute the yeast. Reshape the dough. In a cast iron dutch oven, pour enough olive oil to coat the bottom. Place the dough in the prepared dutch oven. Use a sharp knife to cut an "x" into the dough. Drizzle the dough with olive oil and sprinkle with coarse salt. Cover with the dutch oven lid, and let rise an additional 30 minutes.
Step 7: Preheat oven to 450 degrees F. Bake for 30 minutes, covered. Remove the lid of the dutch oven and bake for an additional 15 to 30 minutes until loaf is browned. Let cool completely before slicing.
I got the recipe from www.completelydelicious.com/2012/11/dutch-oven-rustic-herb-loaf.html, but the recipe is as follows:
Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast (1 pkg)
1/2 cup organic unsalted butter
1 heaping tablespoon fresh herbs, chopped (rosemary, sage, thyme, etc)
4 cups organic/non-gmo bread flour
2 teaspoons salt
Olive oil
Instructions:
Step 1: Dissolve 2 1/4 teaspoons active dry yeast into 1 cup warm water. Let sit for 5 minutes.
Step 2: Melt 1/2 cup butter in a small saucepan. Once melted, remove from heat, add 1 tablespoon fresh herbs (rosemary, sage, thyme, etc) and allow butter to cool slightly.
Step 3: Carefully spoon 4 cups of organic bread flour into the measuring cup - do not pack, and pour into the bowl of a stand mixer fitted with a dough hook. Combine 2 teaspoons salt with the bread flour. Slowly add the yeast mixture and the butter mixture, and mix until dough comes together. If necessary, add additional water or flour, a tablespoon at a time, until the dough clears the bowl, but isn't sticky to the touch.
Step 4: Knead until smooth and elastic, about 7 to 10 minutes. You may also knead by hand, it will just take longer. Let rise in a greased bowl, covered - about 1 hour.
Step 5: Once dough has doubled in size, you are ready for Step 6.
Step 6: Punch down the dough and knead a few times by hand to redistribute the yeast. Reshape the dough. In a cast iron dutch oven, pour enough olive oil to coat the bottom. Place the dough in the prepared dutch oven. Use a sharp knife to cut an "x" into the dough. Drizzle the dough with olive oil and sprinkle with coarse salt. Cover with the dutch oven lid, and let rise an additional 30 minutes.
Step 7: Preheat oven to 450 degrees F. Bake for 30 minutes, covered. Remove the lid of the dutch oven and bake for an additional 15 to 30 minutes until loaf is browned. Let cool completely before slicing.
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