Herb-Infused Dutch Oven Bread
This Herb-Infused Dutch Oven Bread combines the rustic charm of homemade bread with the aromatic flavors of fresh or dried herbs.Baked to golden perfection in a Dutch oven, it boasts a crispy crust and soft, airy interior.Ideal for pairing with soups, stews, or simply enjoying with butter, this bread brings a comforting touch to any meal. The recipe is easy to follow, perfect for beginners and seasoned bakers alike. The addition of rosemary, thyme, or your favorite herbs takes this basic bread recipe to the next level, making it a standout in your bread-making repertoire.
Equipment
- 1 Dutch oven (5-6 quarts, with lid)
- 1 Mixing Bowl (Large)
- 1 wooden spoon or dough scraper
- 1 kitchen towel
- 1 parchment paper (optional for easy removal)
- 1 measuring cup (for water)
- 1 measuring spoons (for yeast and salt)
- 1 serrated knife (for slicing)
Ingredients
- 3 cups 360g All-purpose flour
- 1 ½ teaspoons Salt
- 2 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1 ¼ cups 300ml Warm water
- 2 tablespoons Olive oil
- 2 tablespoons or to taste Fresh rosemary or thyme (finely chopped) or 2 teaspoons dried
- Optional: 2 cloves of garlic minced or ½ cup Olives (chopped)
Instructions
Activate the Yeast
- In a small bowl, combine warm water (around 110°F or 43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, until the mixture is frothy.
Mix Dry Ingredients
- In a large mixing bowl, combine flour and salt. Stir in your desired herbs (fresh rosemary, thyme, or other herbs) and any optional add-ins, like minced garlic or chopped olives.
Combine Wet and Dry Ingredients
- Add the yeast mixture and olive oil to the dry ingredients. Stir with a wooden spoon until the dough comes together. If it feels too sticky, add a little more flour.
Knead the Dough
- Turn the dough onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You may add a bit more flour if the dough is too sticky.
First Rise
- Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Shape the Dough
- Once risen, punch down the dough gently to release the air. Shape it into a round loaf or boule.
Preheat the Dutch Oven
- While the dough is resting, place your Dutch oven (with its lid) into the oven and preheat to 450°F (230°C) for at least 30 minutes.
Second Rise
- Let the dough rest on a parchment paper for another 20-30 minutes, allowing it to rise again while the Dutch oven heats.
Bake the Bread
- Once the Dutch oven is preheated, carefully remove it from the oven and place the dough inside, with the parchment paper for easy removal. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 15-20 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Slice
- Allow the bread to cool on a wire rack for at least 30 minutes before slicing.This helps the bread set and prevents it from becoming too doughy inside.
Notes
Recipe Notes
- If you prefer to use fresh herbs, use about double the amount of dried herbs listed.
- If you don’t have a Dutch oven, a heavy pot with a lid or a baking stone can work, though the crust may not be as crispy.
- You can experiment with different combinations of herbs and even add shredded cheese for extra flavor.
- For a slightly different flavor, try using whole wheat flour instead of all-purpose flour. You may need to adjust the water content slightly for whole wheat.