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Note from PW: Honestly, this bread was even better the next day—we grilled slices and ate it with the leftover risotto. When I make it, I’m definitely going to use bread flour, as I’m afraid the all-purpose would tend to result in a clunkier texture. This was nice and light.
20 oz. of bread flour (all purpose is okay, too) – about 4 cups.
8 oz. of water (or 1 cup.)
4 oz. melted butter with chopped herbs of choice. We had chives. Rosemary or Thyme would work really well.
2 teaspoons salt
1 teaspoon active or instant yeast. (if active, it would be best to sprinkle yeast over the water to let it start to work before mixing it in)
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