I love making my own bread mainly because it tastes so much better than store-bought. I like fresh bread to go with my soups and stews that I cook around this time of year. I believe most people do not make their own bread because they assume its difficult and time consuming.
I am here to show you it’s absolutely not difficult and ANYONE can do this at home.
First up is to make your own herb butter. Which is simple to make! You need:
1 cup of butter (room temperature) I always use grass-fed butter its the BEST. I tend to always buy KerryGold
1/4 cup of fresh herbs (minced) – I used thyme, rosemary, dill, and chives.
Just blend butter and herbs together in a bowl and then refrigerate.
For the bread:
- 6 to 6 1/2 cups of bread flour
- 5 tbsp. of white sugar
- 2 tsp of salt
- 1 cup of warm water
- 1 cup of buttermilk or milk (plus 2 tbsp.)
- 1 1/2 tbsp. of instant yeast
- 1/4 cup of the melted herb butter
- silicone mat
- 8 inch by 4 inch loaf pan
Sift the flour, salt and sugar in a large mixing bowl. In another bowl combine the water, buttermilk and yeast (whisk until yeast is completely dissolved). Mix these ingredients (along with the melted better or you could use vegetable oil) with the dry ingredients. You can mix by hand but I chose to use my standard KitchenAid mixer with the dough hook. Mix until everything is combined and let the dough rest for 5 minutes.
Continue to mix the dough (add more flour or water as needed). Mix the dough until it becomes soft and smooth but not sticky.
Transfer the dough to a floured surface and knead for a few minutes, then form the dough into a ball. Place the dough into a lightly oiled bowl and cover with plastic and refrigerate for up to 4 days. Or you can just allow it to sit at room temperature until it doubles in size.
*If you have refrigerated your dough remove from the fridge 2 hours before you plan to bake. Allow dough to come to room temperature.
Divide the dough into two equal pieces. Dust each with a bit of flour and use a rolling pin to roll into a rectangle. I then took some of my melted herb butter and used a pastry brush to brush this onto the surface of the dough.
Grease your 8×4 inch loaf pan. What I did was just roll my dough together and placed in the pan.
For the other bread I divided my other half of the dough into 3 pieces and began to roll into 3 separate long pieces.
And then began to twist the bread to look like this:
Then I added the melted herb butter before I put in the oven.
I baked each loaf on 350°F for about 45-50 minutes. Really depends on your oven and keep a watchful eye out on the bread so it does not burn (bread should be about 185°F in the center).
I love to eat this with my soups I make or just use to make sandwiches. I decided since its Fall and Halloween weekend to make some pumpkin soup to go along with my fresh homemade herb bread.
*Recipe adapted from Jennifer at Seasons and Supper