In the last couple of months, I’ve baked a LOT of bread. I found that I love the entire process, start to finish. Just being present in the moment while mixing, kneading, kneading again after the yeast does its thing… It is so exceptionally cathartic. I cannot imagine skipping that process in favor of a bread machine.
It came together quite quickly with minimal ingredients and paired well with the Brunswick Stew that I made for supper that evening. The herbs used were cut fresh from my garden and given a good rinse. Don’t you just love the fragrance that comes with fresh cut herbs?
Dutch Oven Herb Loaf
Servings: 12 Slices | Cook Time: 1 Hour | Total Time: 3 Hours
- 1 cup (250ml) warm water
- 2 1/4 teaspoons active dry yeast
- 1/2 cup unsalted butter
- 1 heaping tablespoon fresh herbs (I used basil, rosemary, and thyme)
- 2 teaspoons coarse salt
- 3-4 cups (567 grams) bread flour
- Olive oil