Basil Garlic Black Pepper Bread
The ingredients:
- 3 cups lukewarm water
- 1 1/2 Tablespoons granulated yeast (1 1/2 packets)
- 1 1/2 Tablespoons kosher or other coarse salt
- 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
- 4 tbs chopped basil
- 2 tsp powdered garlic
- fresh ground pepper
The Recipe for Basil Garlic Black Pepper Bread
Mix the yeast and warm water together. Next add half of the flour the garlic powder and the basil before mixing in the rest of the flour. You should have a rather shaggy dough by now. Let it rest for a couple hours. Then start pulling the dough to knead it.
Pull/knead the dough every 30 minutes or so for 5 to 6 times.
Form the loaf and let it rest in your resting basket or on the counter covered with a bowl. Dust with the flour, garlic powder & basil remaining and grind pepper on top before making your cuts.
Heat your dutch oven up to 500 degrees, put your loaf in covered for 15 minutes. Then take off the top, reduce the temperature to 425 and let finish baking for another 20-25 minutes. The loaf should be very brown. Remove from oven let rest on a rack or in a basket. Slice after the loaf has reached room temperature.
Quick links to finding the right tools
Bread lame – cool knife for making the slits in your bread
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Can this dough be made in a bread machine
I never use a bread machine but think you might not get the results you are hoping for. Artisan breads are a little messing around then lots of waiting. Kind of every time you go by you turn it on all sides then let it rest.
Do you grease the inside of the Dutch oven?
Nope, just dump it right on in there. It won’t stick if your dutch oven is well seasoned.
Could this beautiful bread being baked without a Dutch Oven? Just on a baking rack?
Yep. You can make this on a rack with a pan – cast iron is best. Put some water in a hot pan underneath when you put the bread in to get the steam action a dutch over provides
How long do you let it rest after the loaf has been formed please?
About 15 to 30 minutes or so depending on how warm it is where you are proofing
Could this bread be baked in a slow cooker?
I haven’t tried it that way. I am not sure his it would work. If you decide to experiment let us know his it turns out please
How much ground black pepper? 4 tbs chopped basil – is that tablespoons or teaspoons?
That is 4 tablespoons of basil and about 1 teaspoon of black pepper or more to taste
What on earth is the scoop and sweep method!?
It’s the method described in the video as a way to prepare the dough for baking (as opposed to kneading).
I am not seeing the video. Can you give me a link? Also recipe
Calls for salt but directions don’t seem to say anything about salt.
Maybe I missed it, but what are the “secrets”? It appeared that you were giving us some tips that you had learned from you experience. Thank you. The recipe looks delicious.
The secret is in the method of folding and shaping the dough. There is a difference in the resulting crumb when one uses different methods of kneading. Yes it could be considered a tip. Secrets often become tips once you recognize them, because by definition once you now something it isn’t a secret.
I make this recipe regularly and it’s both easy and so delicious. It makes a large bread which I slice after baking and put in freezer bags and freeze till we’re ready to eat and enjoy. It’s a real winner.
Is instant yeast ok to use instead?
yep, instant yeast will work too
At what temp should be baked and for how long?
I bake my bread at 425 – wait for the oven to come to temperature first then put the bread in. And I squirt (carefully not to hit the glass) water into the oven. The close the door and keep it closed for at least 15 minutes
For all new bakers who want consistency please forget the measuring cups and start using a scale even for the liquids.
I don’t use a scale, and have been making bread for years – far more important in my opinion to get a feel for what the dough should look like where you are baking. Different climates and seasons require different flour and water ratios. These days I usually use the 3, 2, & 1 method 3 cups of flour, 2 cups of water 1 tsp salt and about 3/4’s cups of sourdough starter.
Salt is listed in the ingredients, but I don’t see it referenced in the directions. Is the full amount added when you mix the yeast and water?
No mix the salt with the flour
I don’t see where to put the salt. Also, confused about putting half the flour mixture, letting it rise, etc., then dusting the remaining on top. that would be 3cups. Am I misreading this?
When I make bread I first add the sourdough, (I take it out of the fridge the day before and feed it a couple times) then I add 3 cups of flour right on top of the sourdough starter to the flour I add 1 tsp of salt. I mix the salt into the flour to distribute it and then I add 2 cups of warm water. Stir it all together so the dough is shaggy, no smooth. After an hour I wet my hands then fold the dough in the bowl a couple times so the top is smooth, then let it sit and rise for a few hours then for 2 baguettes or one big boule heat the oven to 425. Once the oven comes to temp, I score the bread and then put in oven for 30 mins or so.
Can this dough be left to rise 12-18 hours? Then baked in Dutch oven
yes, I’d put it in the fridge for part of that time though
Can you use fresh garlic?
absolutely!