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.
Recently, I came across this recipe for Dutch Oven Herb Bread. My entire family LOVED it. Because it bakes inside of a Dutch oven, it has a perfectly crisp crust while remaining delightfully soft on the inside.
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
Courtesy of Completely Delicious
Servings: 12 Slices | Cook Time: 1 Hour | Total Time: 3 Hours
Ingredients
- 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
Get the instructions and nutrition information for this recipe here! It is easily one of the best breads I’ve made so far. The flavor is warm and comforting, the texture soft and, yet, crunchy. All of the credit for this recipe goes to Annalise over at CompletelyDelicious.com.
Not A Mombie 