I’ve really been trying to keep up with my goal of baking more bread.
But I may have gone a little over board last week. Over the course of 7 days, I had made the Simple Bread, Focaccia, Pizza Dough, Garlic Naan, and this Bloomin’ Herb Bread. I was on a Bread Baking Binge! Yeah, say that three times fast.
But the moment I saw this Bloomin’ Herb Bread on The Pioneer Woman’s site, I just HAD to make it. It looked so gorgeous with it’s golden bloom–I couldn’t resist!
And when I finally cut into it and took a bite—-it was H-E-A-V-E-N! I can’t even justly describe the flavor and texture of it. Crunchy, buttery-like crust with a soft but structured interior. SOOOOO GOOOD! I chose rosemary to flavor this bread but I think thyme or chives would be lovely as well!
I had intended to have it alongside with the Corn Chowder but the next thing I knew it, I had pulled out the Balsamic Vinegar and Premium EVOO and inhaled a good portion of it! I couldn’t stop myself! I’m a sick….sick, bread-lovin’ woman.
But in my gluttonous defense, I did share with Bella. That puggle loves bread as much as her Mama does.
I did, however, enjoy some the next day with the Corn Chowder and later on that week, grilled the last pieces to make a delicious Chicken Sandwich.
I’m not ashamed to say it….it was a DARN GOOD Sammy!
If I keep on going on like this, I may need a Bread Baking Intervention……
___________________________________________
Pastor Ryan’s Bloomin’ Herb Bread
From The Pioneer Woman
Ingredients:
20 ounces, weight Bread Flour (all Purpose Is Okay, Too) – About 4 Cups
8 ounces, fluid Water
4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
2 teaspoons Salt
1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)
Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready. Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size.
Preheat oven to 450 degrees.
After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!
Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.
theculinarychronicles.com 
Beautiful photos! … and the bread looks like I could just reach out and take a bite. I love homemade bread (time permitting to make it). Congrats this is a very nice site.
Thanks so much Chris! Cheers and have a great wknd!
wow ! lovely blog and well presented 🙂 will definitely try this !
you can stop by my blog at http://kitchensojourn.blogspot.com … will be really happy if you follow it 😀
Thank You Ayesha! I’ll head right over to your site and check it out. Cheers!
Ooooh looks yummy!
And I love the picture of your dog, such intensity!
Really great pictures in general, definitely going to keep an eye on this blog 😉
Thanks so much, Amanda! Bella always has the “intense” look in her eyes—-especially when she’s sitting in the kitchen while I’m cooking! lol 🙂
Your dog is too cute!
Thanks Rosely—she’s my little wrinkly pup and I love her 🙂
Did you recently submit this on tastespotting? This looks delicious, and so easy!
Hello!! Yes, one of the photos was on Tastespotting 🙂 Thanks for stopping by!!!!
Looks so good! I tried to make this bread TWICE last week and both times it came out dense, doughy and heavy inside….looked beautiful on the outside but ….inside..not so much. Had good flavor with my adaptations but…what in the world! I proofed my yeast etc…
How long did you have to let yours rise?
Oh No! I’m sorry to hear that Erin!
This bread isn’t the soft/ airy type—but it def shouldn’t be too dense or doughy.
The day I made this bread, I let the dough sit to proof and then went out for the rest of the afternoon. As such, my dough rested for about 5 hours—though I’m sure it didn’t need to go that long.
I’m wondering if the kneading was the issue. When you kneaded the dough, were you able to achieve the windowpane? That process took my mixer about 15+ minutes to achieve—longer than I had expected.
I hope this works out for you!
I was wondering if this bread can be cooked in something other than cast iron pan? If so what kind?
Hi Krista, you can also use a heavy duty pot/lid that can withstand high temps. Just be sure it doesn’t have any plastic or rubber in it 😉
That’s great! Thanks so much!
Oops! That’s me saying thanks!
Do you preheat the dutch oven?
Hi There! No–I don’t preheat the dutch oven before I place the dough in it/place it in the oven. Cheers!