This bread is surprisingly simple to make and doesn’t call for a complicated bread machine. I will say that it could stand to have three rises to get a less dense bread that would be better for slicing rather than dipping, but in any case it makes an excellent flavorful bread that is great with Garlic & Rosemary Infused Olive Oil for dipping or Honey & Chive Fromage Blanc for a spread.
- 3/4 cup warm water
- 1 package active dry yeast
- 1 teaspoon salt
- 1 1/2 tablespoon sugar
- 1 tablespoon vegetable shortening
- 3-4 garlic cloves, minced (more or less to garlic preference)
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1/2 cup milk
- 3 cups all-purpose flour
- In a large bowl, add the warm water, which should be about 110-115 degrees F at the most. If you don't have a thermometer, it should be warm like a baby bottle when dropped on your wrist (for us mommies who know that trick). Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
- Add salt, sugar, shortening and milk to bowl. Stir. Add garlic and herbs. (I used my stand mixer with the paddle attachment for this part of the process.)
- Mix in the first two cups of flour about 1/2 cup at a time. Once combined, switch to the dough hook if using a stand mixer, which I recommend. The dough will be sticky at this point, so you will need to continue to add flour about 1 tablespoon at a time until it begins to pull away from the sides of the bowl and form a ball. It will need to knead for about 5-6 minutes in total.
- Butter a baking dish and place dough in dish. Flip dough so all sides are buttered. Cover with a towel and place in a warm spot for the first rise for one hour.
- After the first rise, punch down dough and turn out on a floured surface and lightly knead. Return to buttered dish, cover and allow to rise an additional 30 minutes. You may need to lightly butter the dish again before returning.
- At this point I recommend a third rise although the original recipe called for only two. Punch down the dough after the second rise and turn out one last time on the floured surface. Return to dish and allow to rise for 30 minutes.
- After the third and final rise, make three slits in the dough and place in the oven at 375 degrees F and bake for 40 minutes or until top is golden brown.
- Turn out bread and let cool on a wire rack or clean dishtowel.
After the first rise, turn out the bread on a floured surface and then return to dish for the second rise.