Garys Honey Rosemary Dutch Oven Bread Recipes

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GARY'S HONEY ROSEMARY DUTCH OVEN BREAD



Gary's Honey Rosemary Dutch Oven Bread image

I grow Rosemary in my garden and it is abundant. I have always loved it when featured in savory breads. I have been honing my bread making skills by baking a varieties of loaves in my cast iron Dutch Oven. You will need a 5 qt Dutch Oven to prepare this bread. This recipe uses a Cold Oven Technique. You may have baked other...

Provided by Garrison Wayne

Categories     Savory Breads

Time 1h40m

Number Of Ingredients 9

1 Tbsp fresh rosemary leaves, chopped fine, about 5 sprigs 5-6 inches long
1 1/2 tsp salt
1/8 tsp ground pepper, fine, from a can
1 1/4 tsp dry yeast, fast acting
3 1/2 c all purpose flour, unbleached
1 c warm water plus 2 tablespoons more
1/4 c olive oil
3 Tbsp honey
flour, additional for dusting

Steps:

  • 1. Make the dough for this bread the afternoon before you want to bake it. I usually do that around 3 o'clock. In a large mixing bowl, place the Rosemary, Salt, Pepper, Yeast and Flour. Use a fork to blend well.
  • 2. In a large pouring cup. Mix the warm Water, Olive Oil, and Honey by stirring. Pour over the dry ingredients.
  • 3. Use a rubber spatula to stir/fold the dough as much as you can. Some of the flour might not incorporate at this point. Using your hands work the dough for 1-2 more minutes by folding or gently kneading just until it comes together well enough to shape a ball.
  • 4. Place the ball of dough, rubbed with a very little amount of additional olive oil in a clean large bowl. Cover with plastic. Let sit to rise at room temperature for about 3-4 hours. It should have doubled in size.
  • 5. Punch down dough. Shape into a ball. Cover again with the plastic. Refrigerate overnight until morning.
  • 6. When you get up in the morning, remove the dough from the fridge. Punch it down and shape it in a ball. Place it in a 5 quart Dutch oven that is lined with two layers of parchment paper. The double layer will assist in the bottom not over-browning. Cut a shallow x in the top of the bread with scissors. Using a small sieve, give the top of the loaf a good dusting of a couple Tbsp of additional flour. Cover with plastic and let rise until double in size. That will take about 2 1/2 hours.
  • 7. Before you get ready to bake your loaf of bread, prepare your oven for optimum baking. With one rack in the lowest position, set an empty cookie sheet or baking stone on it. This is done to deflect the heat away from the bottom of your Dutch Oven. Have a second rack positioned in the center of the oven. You will bake the bread on this rack.
  • 8. When your loaf is ready to bake, remove the plastic and place the lid on the Dutch Oven. Place in a Cold Oven. Close the oven door and turn the oven on to 375 degrees. Bake for 1 hour. Do not open the door during this time.
  • 9. After bread has baked 1 hour, remove lid and continue to bake an additional 10 minutes.
  • 10. Remove the bread from the oven and remove loaf immediately to cool on a rack. Cover the loaf with a lightweight cotton or linen tea towel. Leave to cool at least 2 hours before slicing with a good bread knife.

ROASTED ROSEMARY GARLIC LOAF RECIPE BY TASTY



Roasted Rosemary Garlic Loaf Recipe by Tasty image

Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. This savory loaf is super versatile and tastes fantastic dipped in sauce, toasted, or as part of a sandwich. Kick up your avocado toast game with this yummy bread.

Provided by Merle O'Neal

Categories     Bakery Goods

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8

2 heads garlic
¼ cup olive oil, plus 2 table spoons
2 ½ teaspoons kosher salt, divided
2 ¼ cups bread flour, plus more for dusting
1 ¼ cups whole wheat flour
3 sprigs fresh rosemary, minced
1 ½ cups warm water
1 tablespoon instant yeast

Steps:

  • Preheat the oven to 400°F (200°C).
  • Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
  • Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
  • Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
  • In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
  • In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
  • Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
  • Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
  • Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
  • Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
  • Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
  • Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
  • Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
  • Slice the bread and serve as desired.
  • Enjoy!

Nutrition Facts : Calories 2018 calories, Carbohydrate 316 grams, Fat 62 grams, Fiber 25 grams, Protein 55 grams, Sugar 1 gram

DUTCH-OVEN BREAD



Dutch-Oven Bread image

Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 4

3 to 3-1/2 cups (125 grams per cup) all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1-1/2 cups water (70° to 75°)

Steps:

  • In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

JO'S ROSEMARY BREAD



Jo's Rosemary Bread image

This bread has a great flavor. It is moist, light and has a crispy crust.

Provided by Jo Lager

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 9

1 cup water
3 tablespoons olive oil
1 ½ teaspoons white sugar
1 ½ teaspoons salt
¼ teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 tablespoon dried rosemary
2 ½ cups bread flour
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 21.6 g, Fat 3.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 291.7 mg, Sugar 0.6 g

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