One of my big goals this year is to save as much money as possible on groceries, and one thing I’m doing to help cut costs is to bake as much of our own bread as possible.
The cost of homemade bread can range from $0.25 – $3.00 depending on if you use any sort of specialty ingredients. The bread made at home {especially Dutch oven bread} tastes so much better than anything you could ever buy in a store.
Plus once you get into the habit of making bread {I usually start my bread the night before and bake it in the morning when I get up} it just becomes a habit.
A good money saving habit. 😉
Yesterday I baked a loaf of olive and rosemary bread in my Dutch oven. The bread turned out so good, I just had to share the recipe. It truly tastes like something you’d find in a fancy bread shop for $10 a loaf. It’s THAT GOOD!
The Dutch Oven Olive and Rosemary Bread recipe is below. I hope you like it as much as we did.
~Mavis
Dutch Oven Olive and Rosemary Bread
Ingredients
- 3 cups flour {I use all-purpose white flour}
- 3/4 cup Kalamata Olives, chopped
- 1 teaspoon dried rosemary
- 1 teaspoons sea salt
- 1 teaspoon rapid rise yeast
- 1 1/2 cups warm water
Instructions
Place all ingredients in a large mixing bowl.
Stir the ingredients together, scrape down the sides of the bowl with a spatula and cover with plastic wrap. Let rest at room temperature for 12-18 hours.
Place the Dutch oven with the lid on, in the oven and pre-heat the oven to 450 degrees.
Let it the pot heat up in the oven for about 30 minutes before taking it out.
While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball.
Let it rest on the counter {or on a piece of parchment paper} until the pot has been in the oven for 30 minutes. Remove the pot from the oven, and place the dough in the pot lined with parchment paper and place the lid back on top.
Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove the bread from the pot and let cool slightly before eating.
Notes
I like eating this bread toasted with a little butter on top or served alongside pasta.
Jamie says
I am excited to try this out this weekend. Thank you for the recipe. We usually make our weekly bread, especially in the winter as the oven helps keep the house warm. Lately we have been making oat breads, which are excellent with tea and jam in the morning. We also make our own pizza dough for our Sunday night pizzas. As you say above, making these ourselves is very cost effective and results are often better than store-bought.
Karen says
I always double the recipe to make enough bread for several days, especially since it doesn’t get stale.
Debbi says
I am a celiac and am going to try making this with King Arthur gluten free Measure for Measure flour this weekend. I will report back on the results for all those who have gluten issues. Thanks so much for the recipe, Mavis!
Gloria says
Gluten free here, too! I’ve made a very similar recipe using Bob’s Red Mill gluten free all purpose flour. Making sure that all my ingredients are room temperature I add:
1 T. apple cider vinegar (don’t worry, you won’t taste it)
1 T. maple syrup (optional, but feeds the yeast)
1 t. xanthan gum per cup of flour (3 t. for this recipe)
Last weekend I made Mavis’ cinnamon raisin recipe with the above modifications. It turned out beautifully and my husband has asked for it again this weekend. I’m going to try a rosemary/asiago combo soon.
Happy Baking!
Jennifer says
Hi Gloria! I used Bob’s Red Mill 1 to 1 baking flour with Marvis’s recipe and it was a total flop! I even put xanthan gum in. I did not think to add the ACV. Would this make a difference? Additionally, is the Bob’s Read Mill GF all purpose flour different from their 1 to 1 baking flour? I am excited you had great results and I LOVE Mavis’s pictures of her beautiful bread. Would love to try again but would appreciate your advice. Thank you!
Ruth Keller says
Hi Jennifer, I haven’t tried this recipe yet, but I know Bob’s Red Mill 1 to 1 flour already has xanthan gum in it, while their All Purpose does not. I often use King Arthur Measure for Measure, which also has xantham gum. I’d recommend leaving out the extra xantham gum if using a blend that has it added. I have had some success adding milk powder and an egg to this style of bread and letting it rise for 18-24 hours in the fridge. Unfortunately, my GF loaves are never as lovely as Mavis’ pictures!
Jennifer says
Thank you for the suggestions!
Gloria says
Hi, Jennifer! For breadmaking, Bob’s Red Mill recommends their all purpose gluten free flour instead of the 1 to 1 flour. Hope that helps.
Margo says
Thank you! The Americas test Kitchen “How can it be gluten free” has some good recipes as well. Looking forward to hearing how it works out. Mavis’s bread always looks so good!
Diane says
I will look forward to your results. I have been looking at ordering some heritage (ancient)wheat flour and giving that a try. It is suppose to be much lower in gluten than modern hybrids.
Annette says
Do you grow herbs and dry them?
Mavis Butterfield says
Yes.
Lon says
How would you adjust this for using fresh rosemary?
Thanks!
Mavis Butterfield says
This should help: https://www.onehundreddollarsamonth.com/fresh-herbs-to-dry-herbs-equivalent/
Cathrin says
can use use any pot to make the bread in or doe’s it have to be baked in a heavy stock pot
Susan Lemay Stanley says
Mavis, Do you need to punch down the dough after the 12 hr. rise? I can’t wait to see how much it rises after 12-18 hrs. The cinnamon/raisin is calling me…then the olive/ sun dried tomato next. Thanks for your great recipes!
Tracy says
There is a batch of cinnamon raisin bread out on the counter to be baked up in the morning. This olive and rosemary bread looks wonderful!
Pam T says
What size is your Dutch oven? Will a 3 quart work?
Mavis Butterfield says
Mine is 5.5 quarts.
Gina says
Hello Mavis, I have made no knead breads in the past with great success. So easy, delicious and cheap to make! I have your cinnamon raisin mixed up for baking tomorrow. One question. Can you share how you slice and store your homemade bread? I used to use an electric knife for slicing homemade breads but the new electric knife I bought didn’t work very well. Curious what works for you since you use your breads for toast and sandwiches.
Thanks for lots of great posts! Since grocery costs are rising, your frugal meals and methods are very timely and super inspirational!
Mavis Butterfield says
Hi Gina,
I just use a regular serrated knife to cut the bread and store my loaf in either a gallon sized zip baggie or a thin plastic produce bag from the grocery store.
Jeff says
Cooks Illustrated rated a Mercer Bread Knife highly and it’s only around $25 on Amazon. I bought one and love it. I ordered 4 more as gifts. It cuts all breads well, whether they are soft or have a very hard crust. Order one, you won’t be disappointed.
Jeff says
I mixed this up yesterday morning and baked it last night. It doesn’t get an easier or taste any better. I just toasted a slice and butter it with salted Parisian Butter. It was a little bit of heaven. It’ll be great with a bowl of hot soup for lunch. I’m now getting ready to mix up the Cinnamon Raisin Bread. Thanks for the great recipes.
Jeff Robins says
Hi Jennifer! I put this together last night and baked it this morning. Everybody loved it and it’s so easy! I didn’t have rapid rise yeast so I proofed 1 1/4 tsp active dry and it worked a treat. Thanks for the recipe and the newfound knowledge that dutch oven breads are a thing.
Cheers,
Jeff