Can you smell it? I LOVE the smell of fresh baked bread. It is one of my favorite things. This bread recipe is also one of my faves. I found it on The Pioneer Woman, and while it isn’t called “Bread Blossom” I think the name fits. The outside does get more crisp, but just wait until you dig into the inside. There’s a light, and wonderful hint of herbs that makes this bread absolutely fantastic. I mean, the soft, tender bread is seriously to die for on its own but throw those herbs in there and you’ve taken things to a whole new level.
We prefer to serve ours with a little olive oil and balsamic vinegar, and while you don’t have to you’d be silly not to. All kinds of delicious, I’m serious.
If you haven’t done a window pane test before don’t worry it’s super easy. It just like when you are making baguettes. You keep kneading the dough until you can stretch it and can see the light through it without tearing it. (this isn’t my picture, but I hope it helps)
Can Bread Dough Be Frozen?
Yes it is possible to freeze bread dough that contains yeast and has already risen once.
Place in freezer bag and freeze till read to use.
Bread dough will keep up to one year in the freezer.
What is the Best Way to Keep Bread Fresh?
Bread that is stored in the refrigerator actually dries out and becomes stale sooner than bread stored at room temperature.
Bread will stay fresh for several days when wrapped and kept at room temperature.
For longer storage, freeze for up to 6 months.
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Recipe By: Ryan and The Pioneer Woman
- 20 oz. bread flour all purpose is okay, too - about 4 cups.
- 8 oz. water or 1 cup.
- 4 oz. melted butter with chopped herbs of choice. We had chives. Rosemary or Thyme would work really well.
- 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 these ingredients all together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
- Mix them together for about 10 minutes or until you can successfully achieve a windowpane with the dough. Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size.
- After it’s gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute.
- Preheat oven to 450 degrees.
- Bake inside a covered cast iron pan after coating the rounded dough with olive oil and sprinkling with kosher salt.
- Bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes.
- Internal temp of 200-210.
- Ours always hits 190 and I take it out. It's completely done by then, but that could be our oven etc.