There's something about cold weather that makes me want to bake. Enter this gorgeous artisan bread. It looks like something straight out of a fancy bakery and yet I made it in my own home. In a pot. Free of preservatives. And it was easy! All it takes is a bit of patience to wait for the magic to happen. You're rewarded with a crispy crust (how does it do that??) and fluffy interior.
Three Years Ago: Creme Brulee, Chicken Bruschetta, and The Easiest White Bean Chicken Chili
Easy Spicy Garlic Bread in a Pot
- 1 cup (8 ounces) of warm water (between 110 and 115 degrees F)
- 2 1/4 teaspoons active dry yeast
- Pinch of granulated sugar
- 4 ounces unsalted butter, melted
- 2 Tablespoons chopped fresh herbs such as thyme, chives, rosemary, or basil (I used rosemary and basil)
- 3/4 teaspoon dried red chili flakes
- 2 or 3 cloves of garlic, peeled and sliced
- About 4 cups (20 ounces) bread flour, plus more for dusting the work surface
- A few big pinches of coarse ground black pepper
- 2 teaspoons salt
- Olive oil, coarse sea salt, and chili flakes for topping
- Sprinkle yeast over warm water, add pinch of sugar and stir gently. Allow yeast and warm water to rest, foam and froth for about 5 minutes. If yeast does not foam and froth after 5 minutes, toss it and start over again with new yeast.
- Melt butter in a small saucepan. When butter is melted, remove from heat and add herbs, chili flake, and garlic. Set aside.
- Place flour in the bowl of an electric stand mixer, fitted with a bread hook. Add salt and pepper. Pour in activated yeast mixture, and butter mixture. Stir on low speed, with the dough hook, for about 10 to 12 minutes. The dough ball should clean the sides of the bowl and not stick to the bottom of the mixing bowl. The dough will be relatively smooth and supple.
- Place dough in a large greased bowl. Cover with plastic wrap and allow to rest in a warm place until double in size, about 1 hour.
- Preheat oven to 450 degrees F.
- When dough has doubled in size, place on a lightly floured surface and knead by hand for about 2 minutes.
- In a large Dutch oven, add about 2 tablespoons olive oil, to coat the bottom of the pot. Place dough in pot and use a large knife to slice a fairly deep cross into the dough. Drizzle about 3 more tablespoons of olive oil atop the bread. Sprinkle generously with coarse sea salt and pepper flakes.
- Cover with tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees F, remove lid, and allow to make for about 15-20 minutes more. Remove from oven and allow to cool until easily removed from the pan. Bread will last, well wrapped at room temperature, for up to 3 days.