Herbed Bread

Homemade bread, easy to make and even easier to eat. 

Having this bread straight out of the oven, it's warm, soft with a perfectly crunchy crust and packed full of flavor because of all the fresh herbs you stuff in it. 

After long searching for no knead bread recipe that didn't require the 12-16 hours resting period that most do, I came upon this recipe. It is from the Pioneer Woman's site and looked amazing in her photos. So I decided to give it a go. While mine did not come out looking exactly like hers, she had much more of a pretty 'bloom' to hers when it was slashed on top. I still love this recipe nonetheless. Paired with some herb butter and a few veggies, the bread is magic.

One thing you do need for this recipe is a dutch oven. I have long dreamed over the Le Creuset ones, coveting the one in a cream shade. Many times going into Sur La Table, staring at them thinking 'Today is the day' but never end up walking out with a very heavy bag. They last forever and are a thing of beauty but the 200 or so price tag always makes my practical side run in fear. I will shell out the cash for one, one of these days. But for now my 3 dollar thrift store dutch oven works just fine.

It has been a long weekend. Motorcycle classes, which did not go well unfortunately, but it's not the first thing I have been kicked out of in my life! One memorable time of being kicked out of my high school senior portrait session. Agh, more on that later. 

So off to edit some more photos so it won't be so few and far between on my posting like lately!

herbed bread

4 1/2 cups (566g) bread flour
1 cup (236ml) warm water
1/2 cup (114g) melted butter mixed 
with 3 tbsp chopped fresh herbs
(I used a mix of chives & thyme)
2 tsp sea salt + additional for sprinkling
1 tbsp dry active yeast
olive oil

Combine all ingredients in a stand 
mixer with a dough hook. Mix on low 
for 10 minutes. You should now be  
able to stretch it without it tearing.
Place in an oiled bowl and let rise for
 4 hours, it should be at least doubled.

Oven 450.
Knead for 1 to 2 minutes. Place in an 
oiled dutch oven and cut a deep X on the 
top. Rub the top with olive oil and 
sprinkle with salt. Put lid on and bake 
for 30 minutes. Take lid off and bake 
for an additional 15 to 30 until a 
nice golden brown. Let cool.

Recipe from Pioneer Woman

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