2½ tsp yeast
4 cups flour
1½ TBSP gluten
2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk
Herbs:
1 tsp finely chopped fresh sage
2½ tsp finely chopped fresh thai basil
1 TBSP finely chopped fresh thyme
3 TBSP finely chopped fresh oregano
Mix really well. Cover & let it raise for 40 minutes. Grease two cast iron frying pans: one 6”, the other 10”. Butter the pans, and pour some oil into the bottom. Swirl the oil around the bottom of the pans.
Divide the dough 2/3 and 1/3. Shape carefully, and place upside down in the frying pan to cover the top with oil, and then invert to right side up. Sprinkle interesting seeds on top and let it raise until it’s doubled, about 40 minutes.
Bake in a pre-heated, 350° oven for 22 minutes, or until the bread is done. Enjoy hot with fresh butter.
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