Dutch Oven Garlic and Herb Bread
Serves 110 mins prep35 mins cook
Easy homemade dutch oven garlic and herb bread made with fresh rosemary, thyme, oregano, basil, parmesan, and garlic.
0 servings
What you need
oz bread flour
tbsp granulated sugar
tsp fine sea salt
tbsp fresh rosemary
tbsp fresh basil
tbsp fresh thyme
tbsp fresh oregano
oz warm water
Instructions
2 Using a large mixing bowl, whisk together the bread flour, all purpose flour, salt, grated Parmigiano-Reggiano cheese, herbs, garlic, sugar and yeast. 1 In the bowl of a stand mixer, combine the flour mixture with the warm water and gently mix with a wooden spoon. If dough seems dry, add one tablespoon of water. 3 Using the dough hook attachment mix on medium speed for about 3 minutes. The dough should become sticky and grip to the dough hook. 17 Once the dough is formed, cover the mixing the bowl with a tea towel, and let the dough rise at room temperature for 2-3 hours, until doubled in size. I like to place my bowl by a warm window or in a cold oven with light on. 6 Refrigeration Option: Cover with plastic wrap and place in the fridge to chill for overnight for 12 hours. Or from 4-7 days to increase the tanginess in the dough to resemble sourdough. The dough will rise and fall while its chilling, and thats totally normal. 7 Remove the dough bowl from fridge. Press down any excess air with a slightly floured fist. Use lightly floured hands to gently shape the dough into oval. 8 No Fridge: Transfer the dough to a lightly floured surface and shape into a round loaf. Transfer dough onto a piece of parchment paper and carefully lower into a large bowl. Cover the bowl with a tea towel and place in a draft free location to rise at room temperature for 1-2 hrs. 10 Preheat your oven to 475 F ( 246 C) and place your Dutch Oven on the middle to lowest shelf to warm for about 20 minutes. 18 Use oven mitts to carefully remove the preheated dutch oven an place carefully on your stove tope or heat proof surface. Remove the rested dough from the bowl by lifting up on the parchment paper. Gently lower down the dough into the HOT dutch oven by holding the sides of the parchment paper and then place the lid on top. 12 Place the dutch oven back into the heated oven and bake the bread for about 35 minutes, then remove the lid and let it bake for final 10 minutes uncovered for a nice golden crust. 13 Once fully baked, remove the dutch oven from the heated oven. 16 Carefully lift the loaf from the dutch oven by pulling up on the parchment paper. Place the bread directly onto a wire cooling rack to completely cool before slicing. 14 Slice the loaf and serve with dipping oil, cheeses, or fruit spreads.View original recipe