Pioneer Woman Bread in His Words

Pioneer Woman bread in his words is a crusty, no-fuss Dutch oven loaf with bread flour, melted herb butter and a little yeast that comes together in 3 hours. This easy homemade bread recipe fits Sunday dinner, Thanksgiving, potluck tables and cozy fall nights.

Knead the dough until it passes the windowpane test, because that stretch tells you the gluten is ready to hold the rise. Skip it and the loaf bakes up dense and clunky instead of light.

Baking the dough inside a covered cast iron pot traps steam, so the crust turns golden and crackly without any special bread oven. Cutting a big X in the top lets the loaf bloom open as it bakes.

Pioneer Woman Bread in His Words

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Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

2

hours 

Cooking time

1

hour 

Calories

290

kcal

A light, tender crumb sits under a golden crust flecked with herbs and kosher salt. Steam trapped under the lid in the first 30 minutes builds the rise, then the lid comes off to brown it.

Ingredients

• 20 oz. weight Bread Flour (all Purpose Is Okay, Too) - About 4 Cups
  

• 8 oz. fluid Water
  

• 4 oz. fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
  

• 2 tsp. Salt
  

• 1 tsp. 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)
  

Directions

• Mix the dough: Combine 4 cups bread flour, 1 cup water, 4 ounces melted herb butter, 2 teaspoons salt and 1 teaspoon yeast in a stand mixer with the dough hook. Knead for about 10 minutes, until the dough is smooth and stretchy.
• Test the windowpane: Pull off a small chunk of dough and stretch it gently between your fingers. If it turns somewhat translucent without tearing, it's ready.
• Let it rise: Cover the dough with plastic wrap and let it sit out for 1 to 4 hours until doubled in size. Then knead it for a minute or two so the yeast can redistribute.
• Preheat the oven: Heat your oven to 450°F with a rack in the center. That way it's fully hot by the time the dough is shaped.
• Shape and score: Form the dough into a dome and set it in a cast iron pan coated with olive oil. Sprinkle the top with kosher salt, then cut a large X into the surface so the bread can bloom.
• Bake covered: Put the lid on the pan and bake on the center rack for 30 minutes. The trapped steam keeps the loaf soft inside while it rises.
• Finish uncovered: Remove the lid and bake for another 15 to 30 minutes until deep golden brown. The longer end of that range gives you the darkest, crispiest crust.
• Trim and serve: If the bottom browns too much, slice it off with a sharp knife. Let the loaf cool a bit before cutting, since the crumb finishes setting as it rests.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose works in the same amount. The loaf comes out a little clunkier, though, because bread flour has more protein for a lighter, chewier crumb.

Which herbs work best in the melted butter?

Chives are the classic pick here, but rosemary and thyme both work really well. Chop them fine so they spread evenly through the dough.

Do I have to use a cast iron pan with a lid?

A covered cast iron pan traps steam, which is what gives the loaf its rise and crust. Any heavy oven-safe pot with a tight lid, like a Dutch oven, should do a similar job.

Can I make the bread ahead of time?

Yes, and it's even better the next day. Slice it and grill the pieces for a crisp edge, which is great alongside leftover risotto or soup.

What's the most common mistake with this bread?

Under-kneading is the big one, since dough that can't pass the windowpane test won't hold its rise. Also watch the bottom crust, because it can brown fast if the pan sits too close to the heating element.