Quick Rustic Bread and Floral Butter
My favorite quick rustic bread + floral butter. This recipe is perfect for spring!
💐I partnered with Vanity Fair® Napkins to remind you that everyday moments are napkin worthy. Whether it’s a Sunday breakfast or weeknight dinner, everyday moments are special! As a kid I use to call these fancy napkins because they were just so incredibly soft and I thought we could only use them on holidays. Now as an adult I use them everyday. This is your reminder to make the homemade bread, use the nice dinner plates, light the good candle, and use the napkins 😊
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Recipe is below!
Quick Rustic Bread + Floral Butter
Bread Ingredients
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1 1/4 cups warm water
1 1/2 teaspoons kosher salt
3 to 3 1/2 cups All-Purpose Flour
Floral Butter Ingredients
(1) stick of butter, softened
Edible flowers: https://amzn.to/4kSv2ri
Edible rose petals: https://amzn.to/4iB9yxI
Herbs such as thyme and chives
Directions
Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
Let the yeast proof for about 5 minutes, until the mixture forms bubbles on top.
Add kosher salt and flour. Mix on low speed until all flour is incorporated and dough starts to pull away from the sides of the bowl. The dough will be slightly sticky.
Lightly flour the top of your dough and place in a clean bowl dusted with flour. Cover with a towel and let rise on the counter for about 1 hour, until dough has doubled in size.
Using your fingers , go along the edges of your bowl and gradually fold the dough back into the middle of the bowl, forming a more elastic dough ball. Be careful not to knead the dough or massage it too much. Cover with towel and let rise again for 30 minutes more.
Preheat oven to 450 degrees and place your dutch oven (with lid on) inside the oven WHILE it is preheating. This is important. A hot dutch oven will help create a crunchy top on the loaf.
Once oven is to temp, crinkle a piece of parchment paper and run it under cold water. Shake off the parchment paper so it’s just slightly wet. Unfold it and carefully lay it inside your hot dutch oven. Be careful not touch the dutch oven as it will be very hot. Place your dough inside the middle of the parchment paper seam-side up.
Cook bread for 30 minutes with the lid on, then remove the lid and cook for another 10-15 minutes, until the top is crunchy and browned.
To make the butter, spread softened butter on a piece of parchment paper and place another piece of parchment paper on top. Use a rolling pin to spread the butter between the parchment. Remove the top piece of parchment and place the buttered sheet on a plate or baking sheet. Sprinkle with herbs and dried flowers. Freeze for 10-15 minutes until firm. Use a cookie cutter to cut your shapes and refrigerate until ready to use.
Let bread cool for 10 minutes before slicing.
This post is sponsored, but as always all thoughts are my own! #vfpartner #NapkinWorthy
