She Cooks Skinny

a peek into my life in the kitchen

Best Bread

| 3 Comments

First off… Merry {belated} Christmas!

It has been so crazy around here lately that I haven’t gotten to make any new recipes, just our quick staple meals! But, I am back and have a few recipes to share!

So, I have had my share of kitchen fails. Like the time I tried to make a vodka cream sauce for some pasta one night and I put in enough vodka for Stuart and I to get to drunk off the sauce {bad idea}, or when I attempted to make Sunbutter {my version of Peanut butter, since I’m allergic} cookies and they turned out green and oh so disgusting, I am still on the hunt for a good recipe for Sunbutter cookies! But my most recent kitchen fail was the bread I am sharing today, lets just say that two batches of dough {if that’s what you can call it} ended up in the trash…but don’t worry I fixed the recipe so that yours will {hopefully} not turn out like my first 2 attempts!

The base of this bread is from The Pioneer Woman with an added twist from me! No one really has a name for this bread but I am dubbing it the best bread, because really it is!

I love the herbs peeking out from the middle of the bread. And that crust, to die for!

Best Bread 

adapted from

Ingredients

2 cups Bread Flour

1/2 cup Water

1/2 teaspoon Active or Instant Yeast {If active add to water before adding to flour to get the yeast going!}

1 teaspoon salt

3 tablespoons olive oil

1/2 teaspoon of each dried Parsley, Basil, Oregano

Directions

In a KitchenAid mixer with the dough hook attached combine all ingredients {this can be done by hand, but takes a while!}. On low-speed mix ingredients for 10-11 minutes.

After the dough has been kneaded cover with saran wrap and let dough sit for 1 hour or until it has doubled in size.

Preheat oven to 450*

When dough is ready knead it for a minute and form it into a dome. In a covered cast iron pot, place dough in the center  of the pot, make an X on the top of the dough, drizzle with olive oil and a sprinkle of kosher salt. Cover and cook on the middle rack for 30 minutes. After 30 minutes take lid off the pan and cook for another 10-20 minutes. Mine only took about 12 minutes but oven temperatures may vary.

This bread has a crunchy crust, but is nice and soft in the middle, and I love the X on top. This will definitely be made again. I think I might try to do a citrus flavor for the next one… maybe an orange-rosemary bread! One last thing, this recipe is easily doubled for more bread!

3 thoughts on “Best Bread

  1. It looks wonderful and taste better I bet. Good to see you back posting again.

  2. I like my bread both soft and crusty too. And any herb additions sound delightful!

    • This is really the best! :)

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