Because it’s Valentine’s Day week, and because I really, really, LOVE you all, I’m doing a giveaway today on my Instagram page for this sugar pink Le Creuset 4.5 dutch oven. Let this be a testament to both my love for you and Le Creuset. They make the prettiest things in the prettiest colors, Mmkay?
And with it, I give you a tasty recipe for this Herby Garlic Bread, because what is love without carbs? It’s one of the foods I make all the time that seems too boring for the blog kind of recipes that I’ve realized just needs to be shared. There is no time better than the present.
This bread is stretchy on the inside with pops of sweet, roasted garlic. Breaking off a piece is enough to blow crusty bread shrapnel across the room. That kind of amazingness. Yin and Yang magic. This carb is loaded with fresh aromatic herbs and lemon zest that will make your taste buds wonder why bread isn’t always THIS good.
I always make this dough riiiiiiight before bedtime. Let it stew together overnight and finish it off after I’ve loaded up on coffee and mustered up the energy to get vertical. All it takes is the mind to remember to make said dough. Not always easy in my case 🙂
It acts as the perfect spoon for a creamy Italian soup. It makes a welcoming situation for a spread of salted softened butter. I’d say it would be hard to find a better side to garlic mashed potatoes and a citrus chicken. That’s the kind of love I’m talking about right there!
All righty, I’m keeping it short today as I want to leave you all the time to head to my Instagram page to enter my Le Creuset giveaway! Hope your Feb 14th is great and spent eating bread and chocolate.
Herby Garlic BreadPrint Recipe
- 3 cups flour (plus more for kneading
- 1 1/2 cups room temperature water
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 tablespoon fresh thyme, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- 1/3 cup garlic cloves, about a whole head
- zest of one large lemon
Mix flour, water, salt and yeast together until it forms a messy dough. Cover and let rise for 8-12 hours.
Preheat the oven to 450 degrees and place a 4.5 quart dutch oven in the oven on the middle rack.
Add the fresh herbs, lemon zest and garlic to the dough. With floured hands, fold in the new ingredients. Add flour as needed. The dough should be loose but not sticky. Place on a large piece of parchment.
Take out the heated dutch oven and place the dough in with the parchment still underneath.
Bake with the lid on for 30 minutes, take the lid off and bake for another 15 minutes.