dutch oven Rosemary garlic bread
Ingredients
3 cups All Purpose Flour
1 1/2 tsp sugar
2 tsps salt
2 1/2 tsp instant yeast (1 package)
1 1/3 cups water warm
2 large rosemary sprigs taken off stems an diced
3 garlic cloves diced
Directions:
Instructions
First Rise
Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy and raggedy. That's okay, it's supposed to be ugly.
Cover the bowl with a towel and let rise for 60 minutes. I usually just place the bowl in the warmest area of my house, I’ve even just placed it by the window on a warm day.
Shaping the bread
Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You'll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (just knead the dough with your hands a little bit and form a ball)
Flip it over to where the smooth side is up, still on top of parchment paper. Cover with the towel and let it rise for about 20 minutes (or until the dutch oven is read in the next step.
Heating the dutch oven
Place the dutch oven in the oven (I didn't include the lid). Preheat your oven to 450F and let it come to temperature with the empty dutch oven inside! Your bread will rise while your dutch oven heats up.
Baking the bread
Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the hot dutch oven. Score the bread to let steam escape while it bakes. I just used my kitchen shears to do a simple cut in the shape of an X in the center of the dough.
Cover with the lid and the transfer it to the oven. Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is golden brown of to your liking.
Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at about 30 minutes.
