Wicked Easy Herb Bread
Directions
- 1Add 1 1/2 cups of warm water to a measuring cup.
- 2Test the water temperature with your finger to ensure it's not too hot.
- 3Add 1/2 teaspoon of yeast to the warm water.
- 4Stir the yeast and water mixture.
- 5In a big bowl, add 3 cups of all-purpose flour, 2 teaspoons of salt, 1 teaspoon of garlic powder, and 2 tablespoons of Italian seasoning.
- 6Stir the dry ingredients together with a spatula or big spoon for 20 stirs.
- 7Check the yeast mixture for a beer-like smell, foam, or movement to ensure it's alive.
- 8Pour the yeast mixture into the bowl with the dry ingredients.
- 9Stir everything together with a spatula until combined, making sure to scrape the sides of the bowl.
- 10Cover the bowl with a plate or pot lid and let it sit on your counter for 12 to 18 hours.
- 11Lay down parchment paper on your counter.
- 12Wet the surface under the parchment paper with a wet sponge to make it stick slightly.
- 13Dust the parchment paper liberally with flour.
- 14Using a spatula, gently scrape the risen dough out of the bowl onto the floured parchment paper, avoiding smashing it.
- 15Dust your hands with flour.
- 16Imagine the dough is a square and tuck its four corners into the center.
- 17Flip the dough so the tucked-in side is on the bottom, either by rolling it or grabbing it from the side and flipping it.
- 18Optionally, tuck in the edges for a slightly tighter shape.
- 19Cover the dough with a bowl to prevent it from drying out.
- 20Turn on the oven to 450 degrees Fahrenheit (230°C) and preheat a Dutch oven with its lid inside for 30-45 minutes.
- 21Carefully lift the dough using the parchment paper and place it into the hot Dutch oven.
- 22Cover the Dutch oven and bake for 30 minutes.
- 23Remove the lid and bake for another 10 minutes.
- 24Remove the bread from the Dutch oven and place it on a cooling rack.
- 25Tap the bottom of the bread; it should sound hollow if done.
- 26Let the bread cool completely before cutting into it.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 0.5 teaspoon yeast
- 1.5 cups lukewarm water
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
Equipment
big bowlmeasuring cupspatulapot lidparchment paperdutch ovenoven mittscooling rackknifecutting board
Tips
- The water should not be too hot, if your finger burns it's too hot. If it doesn't burn and it's not cold, it's golden.
- To check if the yeast is alive, it should smell like a dive bar, have foam, or appear to be moving around.
- Using only half a teaspoon of yeast allows it to reproduce overnight, which is why it takes longer than recipes with more yeast.
- Do not smash the dough too much after it has risen, as the stringy bits and holes are filled with gas and air which is good for the bread.
- If your house is chilly, your dough might be a bit smaller; if it's warmer, it might be bigger, but it's okay either way.
- Do not cut the bread before it cools down.
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