None of us here at Oh So have ever really submitted to a particular diet. We like our veggies, our fruit, our cookies, our steak, we like it all in moderation. I feel confident in saying that none of us would ever give up bread.
It’s also safe to say that we like to make things ourselves instead of buying them when we can–and when we have the time (there are 12 1/2 littles between us). I took Des’ quick french bread recipe and turned it into a crusty round of bread bursting with garlicky, herby, salty flavors. I used basil and plenty of rosemary, but whatever herbs you have on hand will work! Thyme, oregano, parsley, chives, put it all in there.
If you don’t have a dutch oven, you can still bake this on a regular baking sheet, but the dutch oven has some magic, I swear. This bread is on your table in 1 hour, start to finish.
- 1 1/2 c warm water
- 1 T sugar
- 1 T yeast
- handful fresh herbs (rosemary and basil are good)
- 3 cloves garlic, crushed
- 2-3 c flour
- 1 1/2 t salt
- olive oil spray
- kosher salt
- garlic powder
- onion powder
- Place water, sugar, and yeast into mixer, let rest until yeast begins to foam, 5-10 minutes.
- Mix in herbs, garlic, salt, and flour. Add flour slowly while mixer is kneading. Continue adding flour until dough has formed a soft ball and sides have been wiped clean (this will vary depending on the humidity and your flour).
- Preheat oven to 400 degrees with oven-proof pot in oven, heating up pot.
- Continue kneading with dough hook 5 minutes. Ball of dough should be slightly tacky, smooth, and elastic.
- Remove heated pot from oven once oven has preheated, spray inside of pot with olive oil spray. Form dough into a tight round and place in pot. Sprinkle top of dough round with rosemary, kosher salt, garlic powder, and onion powder, then spray with olive oil spray. Cover with a towel and let rise 15 minutes.
- Bake 30 minutes, remove from oven, serve hot.
You can bake bread on regular baking sheet instead of a dutch oven, I think the dutch oven just produces more crusty results.