Cook
1hrLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1 cup warm water (250 ml) | |
| 2 1/4 teaspoons active dry yeast (1 envelope) | |
| 1/2 cup unsalted butter (113 grams) | |
| 1 heaping tablespoon fresh herbs , chopped (I used rosemary, thyme, and sage) | |
| 2 teaspoons coarse salt , plus more for sprinkling | |
| 3 - 4 cups bread flour (567 grams) | |
| Olive oil |
| 1. | Combine warm water and yeast and let sit for 5 minutes. |
| 2. | Melt the butter in a small saucepan. Remove from heat and add fresh herbs. Let cool slightly. |
| 3. | In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the bread flour and salt. Add the yeast mixture and butter mixture and mix until dough comes together. Add remaining flour 1/4 cup at a time until dough clears the bowl and is just slightly sticky to the touch. |
| 4. | Knead until smooth and elastic, about 5 minutes with an electric mixer and dough hook. You may also knead by hand, it will just take longer. |
| 5. | Cover and let rise until doubled, about 1 hour. |
| 6. | Preheat oven to 450 degrees F. Line a cast iron dutch oven with parchment paper or grease with olive oil. |
| 7. | Punch down the dough and knead a few times by hand. Reshape and place in the prepared dutch oven. Use a sharp knife to cut a fairly deep "x" into the dough. Drizzle with olive oil and sprinkle with coarse salt and more herbs. |
| 8. | Cover and let rise an additional 30 minutes. |
| 9. | Bake for 30 minutes with the lid of the dutch oven on. Remove the lid and bake for an additional 15-30 minutes until loaf is browned. Let cool completely before slicing. |
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