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Garlic Herb Dutch Oven Bread

Garlic Herb Dutch Oven Bread: Easy Rustic Flavor Awaits

This Garlic Herb Dutch Oven Bread combines aromatic garlic and herbs for a delicious, rustic loaf perfect for any gathering.
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Prep Time 18 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 33 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3 cups All-Purpose Flour Can substitute with bread flour
  • 1 teaspoon Salt Enhances flavor
  • 1 teaspoon Instant Yeast Can substitute with active dry yeast
  • 1.5 cups Warm Water Ideal temperature is around 110°F
  • 4 cloves Garlic Minced
  • 2 tablespoons Fresh Herbs e.g., rosemary, thyme
  • 2 tablespoons Olive Oil For greasing the Dutch oven

Equipment

  • Dutch oven
  • Mixing bowl
  • Whisk
  • wooden spoon
  • Oven Mitts
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Mix the dry ingredients: Combine flour, salt, and instant yeast in a large mixing bowl using a whisk.
  2. Add wet ingredients: Pour in warm water, minced garlic, and chopped herbs. Stir with a wooden spoon until shaggy dough forms.
  3. Let the dough rest: Cover the bowl and let it rest at room temperature for 12 to 18 hours.
  4. Preheat the Dutch oven: Preheat the oven to 450°F with the Dutch oven inside.
  5. Prepare the Dutch oven: Add olive oil to the hot Dutch oven, swirling to coat.
  6. Shape the dough: Turn the rested dough onto a floured surface and shape it into a round ball.
  7. Bake the bread: Place the dough in the preheated Dutch oven, cover, and bake for 30 minutes.
  8. Finish baking: Remove the lid and bake for an additional 15 to 20 minutes until golden brown.
  9. Cool and slice: Transfer the bread to a wire rack and let cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 100mgFiber: 1gIron: 5mg

Notes

Store leftovers in a paper bag at room temperature for up to 3 days to maintain crustiness.

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