Dutch Oven Herb Bread

If you've ever had the herb bread at Bravo, this stuff is very similar. The rosemary and thyme give it so much flavor. Served warm, it is seriously good. It's also a very forgiving bread, so if you don't have a lot of experience with yeast, don't be afraid of this one.


For Christmas, I got this beautiful enameled cast iron dutch oven from my in laws.

I wouldn't have thought to use it to make bread but it seemed like an interesting idea and it worked really well.

Dutch Oven Herb Bread
Adapted slightly from Pioneer Woman

20 oz (about 4 cups) Bread Flour
1 cup room temperature water
4 T butter, melted
2 sprigs of rosemary
2-3 sprigs of thyme
1 clove garlic, minced
Olive Oil
1 tsp active yeast

Sprinkle yeast over water and let sit for a couple of minutes while you measure out the remaining ingredients. Chop herbs and mince garlic and mix into melted butter. Add flour, butter, and water mixture to mixing bowl. If you are mixing with a stand mixer, fit the mixer with the dough hook. Mix together and knead about 10 minutes until dough can pass the windowpane test (tear off a small piece of dough and stretch it, it should be somewhat translucent instead of tearing).

Put a tablespoon or so of olive oil in a bowl, form the dough into a ball and place in bowl, spinning once to coat the bread. Cover with plastic wrap and let rise for a couple hours until doubled in size.

Preheat oven to 450 degrees. Heat a large cast iron dutch oven in the oven. Pour a tablespoon of oil or so in the pan. Punch down dough and knead for a couple of minutes. Form into a smooth round and rub olive oil over the top. Carefully transfer the dough to the hot pan. Sprinkle with kosher salt and cut a large "X" into the top of the dough. Cover and bake about 30 minutes. Remove lid and continue baking for about 15-30 more minutes until the top is crusty and golden brown.


The bottom of your bread will likely be crispy and dark, just slice this off with a sharp, serrated knife and then slice the bread.