Dutch Oven Rosemary Herb Bread

Hands down, this is one of the most delicious breads I have ever made. I found a recipe and tweaked it, as the recipe I found didn't quite work. Tomorrow, I plan on using this bread for a grilled cheese sandwich, but it's wonderful on it's own with a shmear of butter!

Delicious with a shmear of butter or for a sandwich!

INGREDIENTS:

1 cup Warm Water
1pkg Active Dry Yeast (about 1 & 1/4tsp)
1/4 cup Scalded Milk
1/2 cup Butter, Melted
1Tbs Minced Fresh Rosemary
1/4 Cup Minced Onion
2 Cloves Minced Garlic
1/2tsp Thyme
2tsp Salt
1tsp Sugar
4 Cups Flour
Olive Oil

Knead until dough passes "window pane" test

DIRECTIONS:
Saute onion and garlic in a little oil, add rosemary and thyme. Continue to saute until onion is translucent. Add to melted butter and cool completely.

In bowl, pour warm water, sprinkle yeast on top. Gently stir until dissolved. Add remaining ingredients except olive oil.

If using a Kitchenaid or similar mixer with dough hook attachments - continue to mix and knead until dough reaches and passes the "window pane" test. If mixing by hand, once all ingredients are combined remove from bowl and knead by hand until the dough reaches and passes the "window pane" test.

Lightly oil a bowl, cover and  allow dough to rise until double in a warm area. About 1 to 1 1/2 hours. Once double, punch down and knead to redistribute yeast.

Cut an "X" in the top of the dough

Using olive oil, lightly oil a Dutch Oven. Place dough in center and oil the top of the dough. Cut and "X" in the top of the dough to allow the bread to 'bloom' while cooking. Cover and bake at 450 for 30 minutes. After 30 minutes uncover and cook an additional 15 to 20 minutes or until done.

Allow to cool and enjoy!

Bake at 450 cover for 30min and uncovered 15-20min

Enjoy!