Scarborough Fair Without the Sage {Recipe: Dutch Oven Baked Herb Bread}

Are you going to Scarborough Fair: Parsley, sage, rosemary and thyme. -Simon and Garfunkel

It dawned on me the other day that the Depression Era Bread I posted a little while ago would make a good base for flavored breads. First, I thought I would try adding some herbs. It turned out really good. The only thing I might do next time is add another 1/2-1 teaspoon of rosemary. I was parsimonious with the rosemary because sometimes it's flavor can take over, but I did think it could use a bit more after tasting the bread.

Dutch Oven Baked Herb Bread

4 1/2 cups all purpose flour
1 teaspoon rosemary (more if you want a stronger rosemary flavor-see note above)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram 
1 1/2 teaspoons salt
1/4 teaspoon finely ground black pepper

1 1/2 tablespoons yeast

1 1/2 cups warm water

Approximately 2 tablespoon of oil, divided-I used olive oil

In a large mixing bowl, stir together the flour, herbs and spices. Form a well in the center of the flour/herb and spice mixture. Pour the yeast into the well, then pour the warm water over the yeast. Mix with your fingers until the yeast dissolves. Continue mixing the yeast with the water and start mixing/kneading in the flour until there is no more loose flour. If the dough is dry, you can add a more water a little at a time, until you have a nice ball of dough that is not too sticky. Continue to knead the dough for a few minute until smooth and bounces back a bit when you press on it with your finger. Form the dough into a ball, remove from the bowl, and set aside. Wash and dry the bowl, then put in about 1 tablespoon of oil. Place the dough back into the bowl and turn it over once so that there is oil on the top side of the dough ball. Cover the top of the bowl with a dish cloth and place in a warm area to rise. Let it rise 2 to 4 hours, until the dough is double in bulk and does not bounce back when you push your finger into it. Once the dough has risen, punch down and knead to release the air and redistribute the yeast. Let the dough rest for about 10 minutes, then shape the dough into a tight ball-tighter the better. Place dough into the center of a well oiled Dutch oven; cover with lid and let the dough rise again for 30 to 60 minutes (less if it is warm and humid, more if cold). While the dough is rising, pre-heat the oven to 450°F. Gently rub the surface of dough with a little more oil and score with a sharp knife or razor, either in an x-mark or wide hash mark (this allow the dough to expand more). Cover the Dutch oven with lid. Bake for 30 minutes at 450°F, then remove lid, reduce heat to 375°F and bake until bread is nicely browned and the internal temperature reaches 200°F or more.  Let bread rest 30 minutes before slicing. 

Enjoy!