Tuesday, February 21, 2012
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Herbed Bread baked in a Dutch Oven

Literally every time I make bread at home, I tell myself to do it more frequently. It’s really not difficult at all and the results are always AMAZING. This bread was no exception. In fact, the four of us devoured this entire loaf along with our Roasted Garlic and Chicken Soup in one setting. The bread was still warm when we sat down for dinner.

Last year, when my mom gave me my new dutch oven, this bread was one of the things I new I would be making with it. I read the instruction manual that came with my dutch oven and it indicated that the black plastic knob was only safe in the oven up to 350 degrees. Since most things that you cook in a dutch oven are low-and-slow, that won’t cause an issue. However, this bread gets baked at 450 degrees F, so I instantly ordered a new knob for my dutch oven. If you’re going to make this bread, just be sure to check how hot your bakeware can handle.

I was a bit worried when I threw this bread into the oven because it hadn’t risen very much. Luckily, it rose quite a bit while it was baking. I used thyme in my bread since there was thyme in the soup, but I’m sure any herbs that you have on hand would be delicious.

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Herbed Bread baked in a Dutch Oven

This herb studded bread comes together quickly and is baked in a dutch oven!

Yield: 1 loaf

Ingredients:

20 ounces, weight bread flour (~4 cups)
8 ounces, water
4 ounces, melted butter
1.5 Tbsp chopped thyme
2 tsp salt
1 tsp active or instant yeast (if using active yeast, sprinkle yeast over the water to let it start to work before mixing it in)

Directions:

Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).

I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane 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.

Preheat oven to 450 degrees.

After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!

Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.

Recipe adapted from The Pioneer Woman

Bread, Side Dish
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14 Responses to “Alton Brown’s Overnight Cinnamon Rolls”

  1. #
    1
    Joelen — February 5, 2009 at 9:17 pm

    I love love love this recipe! So super easy and no scary yeast issues from me! 🙂 Thanks for the shout out and exposing my funny AB story! 🙂

  2. #
    2
    Jen — February 5, 2009 at 9:19 pm

    I’m so jealous you got to meet him!

  3. #
    3
    Carrie — February 5, 2009 at 9:31 pm

    I love cinnamon rolls, I might have to give these a try this weekend!

  4. #
    4
    Ari (Baking and Books) — February 6, 2009 at 1:46 am

    These look yummy! AB is the best, how cool that Joelen met him.

  5. #
    5
    Stephanie Wagner — February 6, 2009 at 8:57 pm

    I love the nerdy charm of Alton too! And that first picture = total food porn! You shouldn’t do that to me, now I’m stuck here without a cinnamon roll to eat. Cruel…

  6. #
    6
    Scott W. — February 6, 2009 at 9:58 pm

    Can’t disagree with Steph’s comment, food porn is good. We’ll be making these tomorrow for breakfast.

  7. #
    7
    Jen — February 7, 2009 at 6:52 pm

    Sorry Wagners – Hopefully you made these and enjoyed them as much as we did 🙂

  8. #
    8
    finsmom — February 20, 2009 at 5:48 am

    These look very very yummy.

  9. #
    9
    Maggie — March 22, 2009 at 7:41 pm

    These look so amazing! I’ve never made cinnamon rolls and really want to.

  10. #
    10
    Playful Professional — August 16, 2009 at 5:40 pm

    Did you cover them while they were rising in the oven? The recipe doesn’t say whether or not to and mine (I’m making them right now) aren’t rising…I guess I’ll just throw them in the oven to bake and hope it works out like yours did.

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    11
    Jen — August 16, 2009 at 7:13 pm

    I did not cover them. Mine did rise enough in the oven while baking. Hopefully yours turn out as well!

  12. #
    12
    Zeitgeist — August 18, 2009 at 3:23 pm

    I love AB! I think he’s geeky but he definitely knows great many things about cooking, baking, etc. So when it comes to a recipe from AB, I definitely give it a try! Especially since you’re so good at posting this recipe, I will have to make it this weekend! Your picture also convinces me that this can be done, by an amateur cook like myself!

    Thanks for posting and for sharing!

  13. #
    13
    cockade — April 30, 2013 at 8:55 am

    Greetings! Very helpful advice within this post! It’s the little changes that make the most significant changes. Thanks for sharing!

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    14
    Ang — December 25, 2014 at 8:41 am

    All the brown sugar mix came out of mine while baking. What did I do wrong?

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