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 SUGGESTIONS ON HOW TO FREEZE FRESH HERBS: The easy way and tips for using them later

I often find that I have an abundance of herbs at times,
and here is a quick method of freezing some of them
so you have use of your herbs year round...

Posted: by Sandra

This is so rewarding...

I often have to go to the market for just one herb while cooking a particular recipe. Further, I tend to never use all the herbs I purchase or grow, so this is the best method I found to preserve herbs is by freezing them.

Choose the best and healthiest, leaves, sprigs, or shoots of herbs: basil, parsley, thyme, chives, rosemary, etc., (See below).

Wash, and spin dry fresh herbs (or pat dry with paper towels).

Spread them out in one layer on a parchment paper (or wax paper) lined baking sheet. Flash freezing them flat and individually will prevent them from melding together later on.

Cover and place the cookie sheet of herbs into the freezer and freeze solid for a minimum of 24 hours.

Meanwhile, mark small Zip Lock bags with date/name of herb/amount/expiration date = up to 6 mos. When frozen, measure and place ¼ cup into individual bags, and to freezer.

If you freeze quite a few herbs, it may be easier to find them in your freezer if you store the individual packages of the same herb together in one large container.

[Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods, dressing, sauces, pesto, salsa, etc., although not as a garnish for instance.]

BASIL a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini, Italian toppings for brochettes

CHIVES dips, potatoes, tomatoes

CILANTRO Mexican, Asian and Caribbean cooking; salsas, tomatoes, salads, dips

DILL carrots, cottage cheese, fish, green beans, potatoes, tomatoes, dips

MINT carrots, fruit salads, parsley, peas, tabouli, tea, parfaits, desserts, drinks, garnish

OREGANO peppers, tomatoes, sauces, stews

PARSLEY The curly leaf is the most common, but the flat leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli, green salads, sauces, soups, and stews, to mention a few

ROSEMARY chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes

SAGE poultry seasoning, stuffings

TARRAGON chicken, eggs, fish, salad dressings

THYME eggs, lima beans, potatoes, poultry, summer squash, tomatoes

WINTER SAVORY dried bean dishes, stews