Is there anything that says home more than the smell of a fresh-baked loaf of bread right from the oven? I absolutely love to bake and bread is by far the most satisfying. I have foolproof easy to follow directions for you here to ensure you have a beautiful, tasty loaf and that you have a good time making it. Come learn how to make this Rustic Bread with Herb Infused Olive Oil.
This beautiful loaf of bread along with this impressive olive oil makes the perfect hostess gift. Who wouldn’t love to receive this as a thank you for their hospitality? It’s amazing just how easy it is to make your own bread, yet we continue to buy loaf after loaf after loaf. The only thing you really have to consider is time. I will walk you step by step and give you all my tips and tricks to make sure that you have success each and every time!
Not only will you love this bread that has a perfect crisp crust and soft airy dough, but when you dip it in this herb olive oil you will be transported to bread heaven! Don’t spend a bunch of money on “fancy” flavored olive oil. With just a few pennies on the dollar, you can have gourmet olive oil right in your own home. Re-purpose an old bottle, I used a Lemonade bottle here. Just be sure that you can securely close the bottle back up. Make sure that you use good-quality olive oil. It doesn’t need to be an extra virgin. In fact, it would be better not to. The extra virgin is so light that most of the deep olive oil flavor is processed out.
You can use any herb combination that suits your palate. With this recipe, I use lemon, thyme, garlic, and pink peppercorns. For the Recipe for the Herb Infused Olive Oil Click on the Next Icon. And don’t miss the incredibly easy step-by-step Directions for the Rustic Bread!
1. To infuse the olive oil make sure that your bottle is washed and completely dry. No moisture at all should be in the bottle or you run a chance of your ingredients turning rancid. No one wants that.
2. Place all the flavors in the bottle before the olive oil. I used three slices of lemon rind{no pulp}, 3 garlic cloves, about 5-7 small stems of fresh thyme, and a teaspoon of pink peppercorns. Get them all down in the bottom of the bottle.
3. Using a funnel slowly pour the olive oil into the bottle. Secure the top and wipe up any spills that may have happened.
4. Store the bottle in a cool dark place for two weeks. I used the storage room in my basement. The bottom of a pantry will also do just as well. You just want to leave it undisturbed so the oil can really infuse all the great flavors.
This olive oil is perfect for dipping the bread into and is great to cook with. Roast a chicken rubbed with this, use it in a salad dressing, grill chicken and pork chops brushed with it. So many possibilities!
Read Also:- Double Parmesan Noodles Recipe
Ok, are you ready for those tips and tricks I promised? Well if you follow these directions you are sure to have a fun and rewarding bread baking day!
1. I only use Red Star Quick Rise Yeast in a jar, not the packaged kind. Yeast needs sugar to bloom. For every tablespoon of yeast, you need 1 tsp of sugar. When you dissolve your yeast and sugar into very warm water make sure you use shower temperature. If it’s too hot or too cold for what you like in a shower then it’s too hot or cold for the yeast. Approx 105 degrees
2. When it’s time to let the dough rise I always turn my oven to 200 before I start to even make the dough. As soon as it reaches 200 turns it off. By the time your dough is made and ready the temp should be perfect. Take a dishcloth and get it wet with hot water. Wring the towel out very very very well. Place over the bowl that you are going to let the dough rise in. Place the bowl in the warm oven. Walk away. Seriously Walk away. Don’t be tempted to keep checking in on it.
3. If you need to do a second rise, which I almost always do, you don’t need to preheat the oven. The residual heat will be just fine. This particular recipe does call for a heavy dutch oven. If you do not have something like this you can still make this bread just as easily. You will have to “free form” it. Molding the dough with your hands into a ball and bake on a rimmed baking sheet. It will lose some of its shapes as it bakes. But that will not affect the flavor.
Please don’t be frightened of the length of these directions. I give you step by step very detailed directions to ensure your success!
Rustic Bread with Herb Infused Olive Oil Recipe
Ingredients
- 1 tbsp quick rise yeast {I use loose yeast and not the package}
- 1/2 cup shower temp water
- 1 tsp sugar
- 5.5 to 6 cups flour
- 2.5 to 3 cup water {tepid}
- 1 tsp salt
Instructions
- Don't forget to read the tips and tricks in the body of the post
- preheat oven to 200 turns off as soon as it reaches temp
- while heating place 1 tbsp of yeast and 1 tsp of sugar in the bottom of the bowl of your mixer
- slowly pour the shower temp water over. give a quick whisk and walk away for 10 min
- once yeast blooms {looks puffy and frothy}
- with the bread hook attachment on low
- slowly pour in the flour and the water alternating making sure to end on flour {toss the salt in during this process}
- the dough will still be a little sticky but should be pulling away from the bowl
- let run for 3-5 min on low
- grease the bowl that you are going to let your dough rise in
- lightly dust the counter with flour and the palms of your hands
- turn the dough out and knead 10 -12 times until no longer sticky and the dough becomes slightly elastic
- place in the bowl, cover with a warm damp towel, place in oven, and set a timer for 60 min
- WALK AWAY! Let the yeast do its thing in the warm oven. {As long as you have a bloom your yeast is going to make a beautiful loaf of bread}
- after the 60 min punch bread down and turn back out to a lightly floured counter
- cut parchment paper to fit in Dutch oven and place in the bottom with sides overflowing
- knead the bread 5 more times form into a ball, lightly dust top of the dough
- place in the parchment-lined pot use a sharp knife to make 3 slits about 1/2' deep
- place back in a warm oven for 30 min for your second rise
- after the 30 min, place lid on dutch oven turn heat to 400 and bake for 50 min
- remove from pot by holding the sides of the parchment paper
- let cool for 30 min
- slice and enjoy!
- This bread will last 3-5 days when stored in an airtight container like a plastic zip bag
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