Dutch Oven Rosemary Bread
This past week for my birthday I received a gift card for Kohl's that was supposed to be for clothes....but then I passed a beautiful navy blue, food network dutch oven. Clothes?? Who needs clothes?! I need a dutch oven! Not to mention the color was perfect for my Penn State allegiance. I saw a couple weeks ago a friend of mine make a loaf of bread in their dutch oven and I thought that would be the perfect thing to try out. I have always been a huge fan of the rosemary bread that Wegman's make, so I figured that I would try to make that in my brand spankin' new dutch oven. Enjoy!
- 3 Tbsp fresh rosemary, chopped
- 4 Tbsp unsalted butter, melted
- 1 Tbsp olive oil, plus more for the dutch oven
- 1 cup warm water
- 1 tsp active dry yeast
- 20 oz. flour (a little over 4 cups)
- 2 tsp table salt
- Kosher salt for sprinkling
In a small bowl combine the chopped rosemary, melted butter and 1 tablespoon of olive oil and mix together. Measure out the water in a liquid measuring cup, add in the yeast, mix, and let set for about 5 min until it starts to foam.
Combine all of the ingredients in a large bowl. If you have a stand mixer, fit it with the dough hook and let it go for 10 minutes. If you are mixing by hand, stir with a spoon until everything is fully combined, then turn out onto a floured surface and knead until it is smooth and elastic. You may need to add water or flour depending on the consistency of the dough. If it's to dry, add water in 1 Tbsp at a time or if it's to wet, add in flour 1 Tbsp at a time. It’s ready when you can pass the windowpane test - tear off a small ball of dough and give it a little stretch in a few opposing directions. If you can make it translucent without tearing it, it’s ready.
Return the dough to an oiled bowl and cover with a clean dish towel. Let it rise, at room temperature, until it is doubled in size, about 90 min. Preheat oven to 450 degrees. Once dough has risen, shape it back into a ball, score the top of the dough with an X shape and then set aside (when it bakes, the X will give it a nice design).
Generously grease a 6 quart dutch oven with olive oil. Place the dough in the center of the dutch oven and drizzle with olive oil and then sprinkle kosher salt on top. Place the lid on the dutch oven and bake for 30 min. Remove lid and bake for another 15-30 min, or until golden.
Carefully remove the bread from the pot and let cool for 10 min.
|I decided to make an egg sandwich with it...I was craving one :)|