Italian Herb Crusty Bread

The hard part is letting it cool before slicing.

Italian Herb Crusty Bread

3-3 1/2 c flour

1 tsp salt

1/2 tsp active dry yeast

1 1/2 c warm (not hot) water

1 T each garlic powder and Italian 

     seasoning mixed together 

• In a large mixing bowl, mix together 3 c flour, salt, yeast and water with wooden spoon or silicone spatula until just combined. Do not overmix. Dough should not be wet/sticky, if it doesn’t appear dry, slowly add in up to 1/2 c more flour. 

• Cover bowl with plastic wrap and let rise 10-24 hours. 

• Turn dough out onto flour covered silicone mat or cutting board. With flour covered hands, form a ball with dough. Sprinkle with garlic Powder mixture. Let rise another 30 mins. 

• Preheat oven to 450° and put in cast iron Dutch oven for the entire rise time.

• Slash an “X” on top of your bread with a knife (or your finger). 

• Place bread carefully in Dutch oven (I took my DO out oven the oven long enough to do this, so I don’t burn myself trying to reach into a hot oven. 

• Bake covered, for 30 mins. Uncover and bake an additional 15 mins. 

• Remove from oven and Dutch oven. Place on cutting board. Allow to cool for 15 mins. Cut into slices (as needed so it doesn’t dry out) with a serrated knife. The bottom of your bread is going to be “crustier” than the top, so you may have to really saw when you get to the bottom. 

It’s amazing hot with fresh salted cream butter. 

If your bread lasts long enough, wrap and store on the counter or in the bread box for 2-3 days. Good for sandwiches, if it cools completely and you slice as needed. I generally can’t wait and hack up the first few slices. It’s worth it. A bread board works wonders for a slicing guideline.

Look at that shiny Dutch oven.