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Pastor Ryan’s Bloomin’ Herb Bread

by on September 1, 2009 in Breads, White Breads September 1, 2009 BreadsWhite Breads
See post on Ree | The Pioneer Woman’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

This is Ryan’s yummy bread made with simple ingredients, using a simple process of ratios for more flexibility with portions and quantities. It’s nice and light, and honestly, this bread is even better the next day.

Ingredients

  • 20 ounces, weight Bread Flour (all Purpose Is Okay, Too) - About 4 Cups
  • 8 ounces, fluid Water
  • 4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
  • 2 teaspoons Salt
  • 1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)

Preparation

Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).

I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.

Preheat oven to 450 degrees.

After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!

Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.

2 Comments

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ninali on 5.13.2011

If you don’t have a cast iron dutch oven will an All-Clad Stainless steel one work? This looks so deelish and would like to attempt but the le creuset is still on my wish list :)

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katieou14 on 3.4.2010

I LOVE LOVE LOVE this bread!! I usually use rosemary as my herb of choice – and it is SO good! I’ve also tried seperating the dough to make little personal rolls – and baking it in a muffin tin – works pretty well – just shorten the baking time!!

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jaxanahalf on 5.25.2010

I made this bread to accompany Valentine’s Day dinner for my boyfriend and we liked it a lot. It got kind of hard on the bottom but otherwise was so tasty. Like you wrote on your site- definitely got even more delicious the day after!!!

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abarnum619 on 5.19.2010

LOVE this bread! I made it with rosemary, hoping to duplicate the amazing bread served at The Macaroni Grill. Seriously, it was better. I have made it again and again. Mmmm

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