I know I shouldn’t even be talking about bread, but it is still back and forth in my life. Today it was in, so I wanted exactly what I wanted: my dry-rubbed artisan loaf.
I learned of it from my friend, Veronica. She turned us onto our bread maker, the most incredible bread book, and recently, making artisan breads and rubs.
After the dough cycle finishes in the machine, we shape our loaf and let it rise again. A simple egg wash, some decorative cuts, and then we’re ready for the dry rub.
I love Veronica’s mixture: equal parts brown sugar, rosemary, and basil. Grind it and rub it all over the loaf. Bake on 425 for approximately 35 minutes (for a 2 lbs. loaf).
The crust is pretty much out of this world. Some of my kids peel off the crust and when they do, I swoop in and devour it. The flavor is slightly sweet and pungent at the same time. This dry rubbed loaf tastes great with everything. Butter, jam, sandwiches, alongside dinner,
…and for toasted cheese. I haven’t explored too many other dry rub mixtures because all I dream of is this particular recipe. Any suggestions of herb/spice mixtures to try?
I need to tell my husband about this. He loves to make artisan bread!
Dry rub on bread!
Looks really good.
Recently with a friend’s instruction, I made French baggets from scratch without using my bread machine. The process was easy but lots of resting time…
My bagget was far from perfection, but there is nothing like fresh homemade bread.
Way to go making your own french bread! It is heavenly cut in thin slices and used for bruschetta.
Oh, this sounds delicious! I would love to hear the recipe for the artisan bread in the bread maker. I’ve been contemplating doing the artisan bread in 5 minutes a day for like a year now, and I just haven’t because I don’t have any large bowls that have non-airtight lids. Excuses, Excuses!
By the way – have you read The Maker’s Diet by Jordan S. Rubin? I’m reading it right now and thought you might like it.
When I do artisan breads I just use a bread recipe I like, in this case, Chuck William’s (as in Williams Sonoma) country loaf. It is from the mentioned book above. But I really use any loaf recipe I like.
This bread looks delicious and like a wonderful luxury. Thanks for sharing! Maybe after my cleanse I might try some.
Peace, Angela
Man – that looks awesome……but no bread for me! I’m doing this paleo thing with my Crossfit workout. No dairy, no grains, no legumes…..it was pretty tough at first, but it’s getting easier!
yum!!! I need to try that. You might be pushing me faster and faster towards that awesome breadmaker…
Ok, I tried the dry rub this weekend, and my husband ate the ENTIRE loaf. I think there might be one piece for me. It’s absolutely AMAZING. Thank you for sharing!! It’s going to be a weekly staple in our house now!!
{It’s on my blissful list today
}
Wow, delicious! I have never thought to make a rub for bread. Great idea!
[...] I rarely veer from the familiar, we used the same reliable dry rub for most of the loaves. It is a surprising and unique blend of brown sugar, rosemary, and basil. [...]