Easter Essentials: Savory Dutch Oven Bread Recipe

Easter Essentials: Savory Dutch Oven Bread Recipe

Get ready to elevate your Easter feast with a mouthwatering savory Dutch oven bread recipe that will steal the show! 🍞✨ In this blog post, we'll dive into the delicious world of homemade bread baking, sharing step-by-step instructions and tips to create a savory masterpiece perfect for your holiday table. From the comforting aroma of freshly baked bread to the satisfying crunch of a perfectly crusty crust, this recipe is sure to become a new Easter tradition. Let's roll up our sleeves and bake up some savory goodness together

 

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Savory Dutch Oven Bread

Olivelle

Servings

8

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

American

Category

Bread

This savory dutch oven bread produces a soft bread, perfect for serving with oil and vinegar, pâtés and tapenades, or soaking up your saucy plate!

Savory Dutch Oven Bread

Ingredients

  • 1 cup Lukewarm Water (95F-110F)
  • 2 tsp Sugar
  • 2 ½ tsp Active Dry Yeast

  • 3 Tbsp Wild Mushroom & Sage Infused Olive Oil

  • 1 Tbsp Butcher’s Blend, freshly ground

  • 1 Tbsp Mediterranean Rosemary Rub & Seasoning

  • 2 ½ cups Flour, plus more for kneading

Directions

  1. In a large bowl add water, sugar, and yeast. Set aside until bubbly, about 10 minutes.
  2. Add in olive oil, Butcher’s Blend, rub, and flour and mix until a ball forms. Roll out dough onto a lightly floured surface and knead 5-10 minutes until dough is smooth and elastic.
  3. Place dough in a lightly oiled bowl and cover with a towel. Let rise in a warm area until doubled, 1-2 hours.
  4. Punch down on the dough then on a floured surface shape into a round ball. Lay dough on a piece of parchment and cover with a towel. Let rise again until doubled in size, 1-2 hours.
  5. Place dutch oven in your oven and set it to 450F to preheat. Once the dough is ready, remove the dutch oven and lower heat to 400F.
  6. Carefully place the dough ball with parchment paper into the dutch oven. If desired, use a sharp knife to score the top of the bread.
  7. Bake for 20-25 minutes with the lid on, until the bread is golden and sounds hollow when tapped.
  8. Let cool completely on a wire rack before slicing.
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