SANDRA'S ROSEMARY-THYME-AGAVE NO-KNEAD OVERNIGHT CAST IRON BREAD

The best savory herb yeast bread that is so quick and easy to make...

Yield: 1 Loaf - (12 Servings)

Made with my fresh Rosemary (above)
and Thyme (below) plants...

Prep: 15 Mins.

Rise: 1 Hr.

Bake: 35 Mins.

INGREDIENTS

2 cups lukewarm water

2-1/4 teaspoons active dry yeast (not rapid or instant)

1 TB agave

4-1/3 cups all-purpose flour

1/2 tablespoon kosher salt

Mazola oil

1 TB chopped fresh rosemary (tender leaves only)

1 TB chopped fresh thyme (tender stems and leaves only)

Brushing (during and after baking):

2 tablespoons of butter, melted

METHOD

In a 2-cup glass measure, add 2 cups lukewarm water, yeast and agave; stir to combine and set aside to proof for 10 minutes.

Meanwhile, in a large bowl, add 2 cups flour and mix with kosher salt, rosemary, and thyme using a wooden spoon.  Add the proofing mixture and stir to combine, and then add the remaining 2-1/3 cups flour and stir to incorporate until mixture begins to form a ball. Cover with plastic wrap sprayed on the underside, and let proof for 8 hours (or overnight).

Oil a pre-seasoned 10" cast iron skillet on its inside bottom and sides; set aside.

Use Mazola oil to coat clean hands. Punch down dough, and it over on itself working from outside to center about 10 times. Pick up dough ball with oiled hands and form dough into a smooth ball by tucking edges underneath itself. Place into prepared 10" cast iron skillet, pressing it slightly toward the skillet edging.  Spray underside of plastic wrap, cover, and let proof for 1 hour (or until doubled in size).

Meanwhile, when there are 15 minutes left of proofing - preheat oven to 400F.

When 1-hour (or doubled in size) rising of loaf is compete, use a sharp knife to cut and 'X' 1/4" deep across the top of loaf.

Bake for 15 minutes, and removed hot bread to brush top evenly with melted butter.  Return bread to oven and continue to bake for 20 minutes longer (internal temp should be 192F).  Remove from and brush with melted butter a second time.

Let loaf rest 5 minutes in cast iron skillet. Use a knife to ensure edges are loosened. Flip bread out onto a baking rack, and turn right side up. Cover with a clean kitchen towel and let cool. ~ Enjoy!

Tip: 

If you do not have fresh herbs and are intending on using dry:

--When converting fresh herbs to dry, it's 1TB fresh (or 1 tsp dry). 

That is, 1 TB of fresh rosemary above would be converted to 1 tsp dry rosemary; same for the thyme.

SANDRA'S EASY NO-KNEAD ROSEMARY-AGAVE BREAD (In a Cast Iron Skillet)

A 10" cast iron skillet is a must to provide this most-excellent bread
with the perfect crust it so deserves. It's an easy recipe
that you'll be making time and time again...

Yield: 1 Loaf - (12 Servings)

Made with my fresh Rosemary
(this is one of three plants...all are hearty
and doing absolutely fabulous!)

Prep: 15 Mins.

Rise: 1 Hr.

Bake: 35 Mins.

INGREDIENTS

2 cups lukewarm water

2-1/4 teaspoons active dry yeast (not rapid or instant)

1 TB agave

4-1/3 cups all-purpose flour

1/2 tablespoon kosher salt

Mazola oil

1 TB chopped fresh rosemary

Brushing (during and after baking):

2 tablespoons of butter, melted

METHOD

In a 2-cup glass measure, add 2 cups lukewarm water, yeast and agave; stir to combine and set aside to proof for 10 minutes.

Meanwhile, in a large bowl, add 2 cups flour and mix with kosher salt and rosemary using a wooden spoon.  Add the proofing mixture and stir to combine, and then add the remaining 2-1/3 cups flour and stir to incorporate until mixture begins to form a ball. Cover with plastic wrap sprayed on the underside, and let proof for 8 hours (or overnight).

Oil a pre-seasoned 10" cast iron skillet on its inside bottom and sides; set aside.

Use Mazola oil to coat clean hands. Punch down dough, and it over on itself working from outside to center about 10 times. Pick up dough ball with oiled hands and form dough into a smooth ball by tucking edges underneath itself. Place into prepared 10" cast iron skillet, pressing it slightly toward the skillet edging.  Spray underside of plastic wrap, cover, and let proof for 1 hour (or until doubled in size).

Meanwhile, when there are 15 minutes left of proofing - preheat oven to 400F.

When 1-hour (or doubled in size) rising of loaf is compete, use a sharp knife to cut and 'X' 1/4" deep across the top of loaf.

Bake for 15 minutes, and removed hot bread to brush top evenly with melted butter.  Return bread to oven and continue to bake for 20 minutes longer (internal temp should be 192F).  Remove from and brush with melted butter a second time.

Let loaf rest 5 minutes in cast iron skillet. Use a knife to ensure edges are loosened. Flip bread out onto a baking rack, and turn right side up. Cover with a clean kitchen towel and let cool. ~ Enjoy!

Tip: When cleaning bread bowls and utensils used in preparing bread dough, soak them in hot water for 10 minutes beforehand. Do not use your kitchen brush, sponge or dishcloth; it will ruin them. Instead, use your fingers to do so. First, pour out hot water, then loosen the dough using your fingers and warm water. Then clean them with soapy water as usual.

Serve with Sandra's Herb Dipping Oil/Sauce (for Homemade Bread)...shown below ~ 

Click title for recipe!!

SANDRA'S BLACKENED SEASONING BLEND (I)

A wonderful seasoning
that is equally wonderful
when cooking using the proper
method, I have provided several recipes
on this site, just search...

INGREDIENTS

4 teaspoons ground smoked paprika
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons fine-grained kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon dried Mexican oregano
3/4-teaspoon ground cumin
1/4-teaspoon freshly ground nutmeg

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

Use in all recipes that call for blackened seasonings; plus let your imagination run wild and make up your own!  I use this by drying and then brushing a light coating of olive oil on halibut, salmon, chicken, or steak, then liberally covering it in the blackened seasoning. Place the prepared seafood or meat in a cast iron skillet over high heat, or outdoor grill, or broiler and cook.


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TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.