Savory Dutch Oven Bread
Rated 5.0 stars by 1 users
Category
Breads And Baked Goods
Author:
Olivelle
Servings
8
Prep Time
5 minutes
Cook Time
25 minutes
This savory dutch oven bread produces a soft bread, perfect for serving with oil and vinegar, pâtés and tapenades, or soaking up your saucy plate!
Ingredients
- 1 cup Lukewarm Water (95F-110F)
- 2 tsp Sugar
- 2 ½ tsp Active Dry Yeast
-
3 Tbsp Wild Mushroom & Sage Infused Olive Oil
-
1 Tbsp Butcher’s Blend, freshly ground
-
1 Tbsp Mediterrean Rosemary Rub & Seasoning
- 2 ½ cups Flour, plus more for kneading
Directions
- In a large bowl add water, sugar, and yeast. Set aside until bubbly, about 10 minutes.
Add in olive oil, Butcher’s Blend rub, and flour and mix until a ball forms. Roll out dough onto a lightly floured surface and knead 5-10 minutes until dough is smooth and elastic.
- Place dough in a lightly oiled bowl and cover with a towel. Let rise in a warm area until doubled, 1-2 hours.
- Punch down on the dough then on a floured surface shape into a round ball. Lay dough on a piece of parchment and cover with a towel. Let rise again until doubled in size, 1-2 hours.
- Place dutch oven in your oven and set it to 450F to preheat. Once the dough is ready, remove the dutch oven and lower heat to 400F.
- Carefully place the dough ball with parchment paper into the dutch oven. If desired, use a sharp knife to score the top of the bread.
- Bake for 20-25 minutes with the lid on, until the bread is golden and sounds hollow when tapped.
- Let cool completely on a wire rack before slicing.
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