Dutch Oven Chef

Potato and Herb Bread

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Potato and Herb Bread on June 20, 2011 at 9:06 PM

Ingredients
  • 1 Tablespoon Yeast
  • 3/4 Cup Warm Milk
  • 1/8 Cup Sugar
  • 3/4 tsp Salt
  • 1/3 Cup Shortening
  • 1 Egg
  • 1/2 Cup warm Mashed Potatoes
  • 3 1/2 Cups Flour
  • 3 Tablespoons of your favorite fresh herbs - reduce by half if using dried herbs

Preparation:
Dissolve yeast in warm water. Stir in sugar, salt shortening, egg, potatoes, herbs and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board: knead until smooth, about 5 minutes. Place in greased bowl, cover tightly. Let rise for 1 hour then punch it down and let it rise for another 45 minutes. Form into rolls or a single loaf. Place into your 12” Dutch oven and let rise for 1 hour. Bake with 6 briquettes bottom heat and 16 briquettes top heat until done, about 25-30 minutes.  Rotate the oven and lid every 10-15 minutes.

"Done"

"Served"

Last edit: June 29, 2011 at 3:11 PM by DeShawn

Reply #1 on June 21, 2011 at 3:03 PM

What herbs do you usually use when making this bread?  Any favorite combinations?

Reply #2 on June 21, 2011 at 3:39 PM

I like a little bit of Basil, Thyme and Rosemary.

Reply #3 on June 27, 2011 at 6:18 PM

This bread disappears FAST!  I made it at a family reunion on Saturday and it was gone before it even cooled down.

Reply #4 on June 29, 2011 at 3:22 PM

Good thing I snapped a couple of pictures before this bread disappeared.  They have been added to the recipe.

Reply #5 on June 29, 2011 at 3:26 PM

Yes, this bread was as good as it looked. And yes, it was gone fast!
There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.

Reply #6 on June 30, 2011 at 2:21 PM

WOW! Nice job on the bread. I'll bet it smelled divine when you opened up your pot.

Reply #7 on June 30, 2011 at 5:30 PM

While it was baking, I kept pointing to a spot near the lid of the oven and telling people, "Put your nose right THERE." 

Divine indeed!  Thanks again for the recipe!

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