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Bread With Herbs- Bread Cloche Variation

Bread With Herbs- Bread Cloche Variation
Cook Time: 2 hours


  • 3 3/4 cups bread flour
  • 300 mL warm water
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons dry active yeast 2 teaspoons garlic powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 tablespoon dried onion flakes


In a large bowl mix together the flour, salt, sugar, dried herbs and spices, and yeast. Pour the warm water into the dry ingredients and mix (knead) for 7 to 10 minutes. When the dough is smooth and satiny, make a ball with the dough and place in a bowl (the one you used to mix in is fine to use), cover with a tea towel, and leave to rest (rise) for 20 minutes. Make sure the dough is in an environment between 75-80°F and away from any cold drafts. After 20 minutes, knead the dough again to remove the carbon dioxide. Sprinkle a little all-purpose flour on the bottom of the Emile Henry bread cloche, make a ball with the dough and place in the center. Cover with the lid and leave to rise for another 45 minutes at room temperature Preheat the oven to 460°F. Remove the lid and sprinkle some flour over the top of the dough. Make several shallow incisions in the surface with a paring knife. Put the lid back on and place in the preheated oven. Bake for 35 minutes. Leave to cool on the platter, having removed the lid.

Emile Henry Products Used

Bread Cloche
Regular price $169.95