Who knew there were so many things you could make in a dutch oven? Last week I shared a recipe for a fabulous fall beef stew packed with all the flavours you associate with fall. This dutch oven bread is scented with a handful of herbs from my garden and topped with freshly made roasted garlic butter. It truly is the perfect accompaniment for so many fall soups, stews, and pasta dishes.
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Garden Herb Dutch Oven Bread
4 cups bread flour
2 teaspoon active yeast
1 teaspoon granulated sugar
1 cup warm water (about 100°F)
½ cup unsalted butter
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
½ tablespoon chopped chives
1 head garlic
3 tablespoon olive oil
6 quart dutch oven with lid
1. In a small bowl, combine yeast, sugar and water. Let the yeast sit for 5-10 minutes, until the surface foams. If you do not see any foaming, throw it out and try again.
2. Melt butter in a small pot, add herbs. Once melted remove from heat and set aside.
3. Mix flour, butter mixture, and yeast liquid in a stand mixer, with the dough hook, and knead until the dough comes together. The dough will pull away from the sides and form a ball. The dough can be kneaded by hand - combine all ingredients in a large bowl and mix with a wooden spoon until dough starts to form. Transfer to a floured surface and continue to knead, until a smooth ball forms.
4. Place the ball of dough into a large olive oil-lined bowl - use about 1-2 tablespoon of olive oil to coat the bowl and the ball of dough. Cover with plastic and set aside to rise for at least 1 hour.
5. In the meantime, cut the top ¼ of the head of garlic off, so the cloves are revealed. Place a smear of butter on the middle of a piece of aluminum foil. Place the head of garlic on the butter and wrap the foil around the garlic.
6. Bake garlic in 350°F oven for 30-45 minutes. Until the head of garlic is soft. Remove from oven and set aside.
7. Once dough has doubled in size, remove from the bowl and knead for 2 minutes on a lightly floured surface. Form a ball.
8. Oil the bottom of the dutch oven, place the bread inside the pot, and oil the top of the bread. With a sharp knife, cut a deep "X" on the top of the bread. Sprinkle with sea salt.
9. Cover and bake in 450°F oven for 30 minutes.
10. After 30 minutes, remove the lid and let bake for an additional 10 minutes. Bread will be golden when it is ready.
11. Squeeze garlic cloves from the head of garlic into the butter. Use a spatula to mix butter and garlic together. Add a pinch of salt.
12. Let the bread cool completely before cutting it. Serve with roasted garlic butter and your favorite dip-friendly dinner.
13. Enjoy!
Garden Herb Dutch Oven Bread
Ingredients
- 4 cups bread flour
- 2 teaspoon active yeast
- 1 teaspoon granulated sugar
- 1 cup warm water about 100°F
- ½ cup unsalted butter
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- ½ tablespoon chopped chives
- 1 head garlic
- 3 tablespoon olive oil
Instructions
- In a small bowl, combine yeast, sugar and water. Let the yeast sit for 5-10 minutes, until the surface foams. If you do not see any foaming, throw it out and try again.
- Melt butter in a small pot, add herbs. Once melted remove from heat and set aside.
- Mix flour, butter mixture and yeast liquid to a stand mixer, with the dough hook, and knead until the dough comes together. The dough will pull away from the sides and form a ball. The dough can be kneaded by hand - combine all ingredients in a large bowl and mix with wooden spoon until dough starts to form. Transfer to floured surface and continue to knead, until smooth ball forms.
- Place ball of dough into a large olive oil lined bowl - use about 1-2 tablespoon of olive oil to coat the bowl and the ball of dough. Cover with plastic and set aside to rise for at least 1 hour.
- In the meantime, cut the top ¼ of the head of garlic off, so the cloves are revealed. Place a smear of butter on the middle of a piece of aluminum foil. Place the head of garlic on the butter and wrap the foil around the garlic.
- Bake garlic in 350°F oven for 30-45 minutes. Until head of garlic is soft. Remove from oven and set aside.
- Once dough has doubled in size, remove from the bowl and knead for 2 minutes on a lightly floured surface. Form a ball.
- Oil the bottom on the dutch oven, place the bread inside the pot and oil the top of the bread. With a sharp knife, cut a deep “X” in the top of the bread. Sprinkle with sea salt.
- Cover and bake in 450°F oven for 30 minutes.
- After 30 minutes, remove the lid and let bake an additional 10 minutes. Bread will be golden when it is ready.
- Squeeze garlic cloves from the head of garlic into the butter. Use a spatula to mix butter and garlic together. Add a pinch of salt.
- Let the bread cool completely before cutting into. Serve with roasted garlic butter and your favourite dip-friendly dinner.
Nutrition
Check out our delicious favorite fall recipes:
Moroccan-Inspired Crock Pot Beef Stew
Slow Cooker Turkey Chilli with Butternut Squash
Chicken and Rice Soup
Turkey and Pasta Soup
Butternut Squash and Parsnip Bisque
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