Thank you Pastor Ryan! The minute I saw the end result I knew that I had to try this recipe and now that I have I have all kinds of variations are running through my head so be prepared to see a new recipe posted.4 cups bread flour (all purpose is okay, too)
1 cup water
1/2 cup melted butter with chopped herbs of choice (chives, rosemary,basil or thyme)
2 teaspoons salt
1 teaspoon active or instant yeast (if active, it would be best to sprinkle yeast over the water to let it start to work before mixing it in)
Combined all ingredients together in a stand mixer with a dough hook (it can be done by hand…it just takes longer). Mix together for about 10 minutes or until a successfully windowpane is achieved with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.
Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size. After it’s gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute.
Preheat oven to 450 degrees.
Cut a large ‘X’ into the surface of the bread dough so it can bloom! Bake inside a covered cast iron pan, I didn't have a cast iron pan but it worked just fine as you can see from the picture, after coating the rounded dough with olive oil and sprinkling with kosher salt. Bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes. (The bread can get brown on the bottom if it’s too close to the heating element; if that happens, just slice it off with a sharp knife.
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