Chef Ryan Howell’s Newfoundland Summer Savory Bread
Ingredients
8 ½ (2 L) cups of white or whole wheat flour
2 tbsp (30 mL) dry active yeast
½ cup (125 mL) unsalted butter
2 tbsp (30 mL) salt
2 tbsp (30 mL) sugar
3 cups (750 mL) lukewarm water
3 tbsp (45 mL) savory, fresh chopped or 1 tbsp (15 mL) dried summer savory
Directions
Sift flour into a mixing bowl. Combine yeast with sugar and water and let stand roughly 5-7 minutes until yeast is blooming and active. Melt ½ cup of butter, add bloomed yeast mixture to flour, and mix on medium speed with a dough hook, slowly adding the melted butter until fully incorporated.
Add chopped savory to the dough and mix on medium for 5-7 minutes.
Transfer the dough to a greased bowl and proof for 1 hour in a warm place.
Portion the dough into 9 even-sized balls, place 3 in each bread pan, and allow the bread to proof for a second time (roughly 30 minutes).
Bake the bread at 375 F/190C roughly 25 minutes or until the bread sounds hollow.
Yield: 3 loaves. Serve with Dulse Butter.