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Spicy Garlic Bread in a Pot



I came across this bread on, I believe, Pinterest. The fact that it is baked in a pot intrigued me. That and the variety of delicious flavors you can add to it. Also like the idea of spiciness from the red pepper flakes. I definitely had to give it a try.

It turned out full of flavor with very little hands-on time. 

I ended up using fresh rosemary, because I have a plant in the backyard that's good year around. I also added chives because when I was out back getting the rosemary, I saw about a dozen chives stems that had come up out of a pot I had planted last year. SCORE! The red pepper flakes were a given, and the garlic.



Cooking the bread in a heavy pot with olive oil, gives it a thick crispy crust with great texture on the inside.



I made it to serve up with the Chicken Breasts in Poblano Sauce I made for supper the other night.

Spicy Garlic Bread in a Pot

1 cup of warm water (between 110 and 115 degrees F)
2 1/4 teaspoons active dry yeast (1 package)
Pinch of granulated sugar
4 ounces butter, (1 stick) melted
1 1/2 tablespoon chopped fresh Rosemary
1/2 tablespoon chopped fresh chives
3/4 teaspoon dried red chili flakes
2 or 3 cloves of garlic, peeled and sliced
4 cups bread flour, plus more for dusting
1/2 tsp fresh ground black pepper
2 teaspoons salt
Olive oil, coarse sea salt, and chili flakes for topping

Add a pinch of sugar to the warm water and stir; sprinkle yeast over the top and allow to sit until foamy, about 5 minutes.  If yeast does not foam and froth after 5 minutes, toss it and start over again with new yeast.

Melt butter in a small saucepan.  Remove from the heat and add herbs, chili flake, and garlic.  Set aside.

Place flour in the bowl of an electric stand mixer, fitted with a bread hook.  Add salt and pepper.  Pour in activated yeast mixture, and butter mixture.  Stir on low speed, with the dough hook, for about 10 minutes.  The dough ball should clean the sides of the bowl and not stick to the bottom of the mixing bowl.  The dough will be relatively smooth and supple, with some firmness from the bread flour.

Place dough in a large greased bowl.  Cover with plastic wrap and allow to rest in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees F.

When dough has doubled in size, place on a lightly floured surface and knead by hand for about 2 minutes.

In a large Dutch oven, add about 2 tablespoons olive oil, to coat the bottom of the pot.  Place dough in pot and use a large knife to slice a fairly deep cross into the dough.  Drizzle about 3 more tablespoons of olive oil atop the bread.  Sprinkle generously with coarse sea salt and red pepper flakes.

Cover with tight fitting lid and bake for 30 minutes.  Reduce oven heat to 400 degrees F, remove lid, and allow to bake for about 15-20 minutes more.

Remove from oven and allow to cool until easily removed from the pan.  Bread will last, well wrapped at room temperature, for up to 3 days.

Adapted slightly from Joy the Baker via  Pioneer Woman Cooks.  


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