French Oven Cranberry Herb Bread
Prep Time: 10 minutes (plus 1 hour to proof) | Cook Time: 1 hour, 10 minutes | Total Time: 1 hour, 20 minutes (plus 1 hour to proof) | Servings: 8
Ingredients:
- 1 teaspoon Baker’s Corner Granulated Sugar
- 2 cups warm water
- 2 .25-ounce packets Baker’s Corner Active Dry Yeast
- 4 cups Baker’s Corner All Purpose Flour, plus additional for kneading
- 2 teaspoons Stonemill Iodized Salt
- 2/3 cup Southern Grove Dried Cranberries, chopped
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 tablespoon chopped fresh thyme or 2 teaspoons Stonemill Thyme Leaves*
- 2 tablespoons Carlini Pure Olive Oil
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- In a medium bowl, dissolve sugar in water. Add yeast, let bloom 5 minutes.
- In a large bowl, combine flour, salt, cranberries, rosemary, sage and thyme. Mix thoroughly.
- Slowly pour bloomed yeast and water into dry ingredients; mix until soft dough forms. On a floured surface, knead dough until no dry spots remain. Place dough into oiled bowl, let proof 1 hour.
- Meanwhile, preheat oven to 450°. Place empty French oven, fitted with lid, into oven for 30 minutes.
- Remove French oven, place proofed dough onto parchment paper and transfer to hot French oven. Cover with lid; bake 30 minutes. Remove lid, bake additional 10 minutes or until bread is crisp and golden brown.
Recipe Courtesy of ALDI Test Kitchen