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Tuscan Herbed Bread

There’s no way that bread making is specific to a certain time of year, but making bread in the fall is one of my favorite things! Especially this bread. It’s the perfect pairing to all types of stews and soups and chilis. Mmmmmm I’m craving now! Too bad summer is still in full swing in Dallas and heating the house up with the oven is the last thing on my mind. I seriously think that this recipe was the first time I’ve used the oven in weeks… Fall should be here soon. I hope…

 

 

Tuscan Herbed Bread

 

This is the same recipe as the famous NY Times No-Knead Bread I posted about a couple years ago, just with the addition of some yummy herbs for a more tuscan feel. The herbed salt and flour that I used in this recipe were part of the fall box I received to review from Mary’s Secret Ingredients. Head over to my review post to read more about their awesome surprise boxes and a giveaway!

 

Tuscan Herbed Bread | Sarah

 

Sarah’s Sea Salt was such a yummy add-in for this bread. The ingredients are super simple and clean, which you know I love. Mediterranean sea salt and herbs, garlic, tomato, lemon peel, sunflower oil and rosemary oil. Doesn’t that sound delicious?? We’re having roasted vegetables and grilled chicken tonight, you guessed it, slathered in this stuff.

 

Tuscan Herbed Bread
For the flour, it was a simple substitution to Ardent Mills Ultragrain All-Purpose flour, and no one knew the difference. Taste and texture was great, but this flour has the nutrition from 30% whole grains, which white flour does not. ++ in my book!

 

Tuscan Herbed Bread

 

Slather that baby in some salty, grass-fed butter and you have yourself a feast. Or I guess it’s better to serve it alongside something instead of eating the loaf as your dinner?? I definitely did not do that…

 

 

Prep time: 14-20 hours for rising

Bake time: 45 min

 

3 cups Ultragrain all purpose flour, plus more for dusting

1/4 tsp instant or rapid yeast (Freshness of your yeast will make or break your bread, so make sure it’s not old)

1 Tbsp Sarah’s Tuscan Sea Salt

1.5 cups water (no extreme temperatures. Room temp-ish is great)

 

-In a large bowl, combine flour, yeast, salt. Give it a quick stir to mix.

-Pour in the water and mix with a wooden spoon until fully incorporated, about a minute. The dough will be shaggy and sticky. Seriously- it looks like a huge mess.

-Cover the bowl with plastic wrap and put where the room temperature is on the warm side for 12-18 hours to rise. I usually start this in the evening and let it go the full 18 hours. The dough is ready when it is dotted with bubbles.

-Generously flour your work surface and turn out the dough. Sprinkle a bit of flour on top and shape it in to a ball. It will be very sticky and stringy, so make sure your hands are floured. With seam side down, cover and let rise another 2 hours.

-30 minutes before you bake it (I start at the 1.5 mark of the final two hour rise), preheat your oven to 450. Put your heavy covered pot in the oven while it heats. You need a pot with a lid here. I use an 8-quart cast iron.

-When the 30 minutes is up and your dough is ready, carefully remove your pot from the oven. Place dough in pot, seam side up. It’s totally fine if it looks like a mess.

-Cover and bake for 30 minutes. Remove lid and bake for another 15 minutes until bread is browned and beautiful.

-Remove from oven and allow to cool on a wire rack. Try to let it cool for at least a few minutes before you dig in. :)

**Please be super careful as you handle your hot pot out of the oven!

 

Disclosure: I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.

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