Crusty Herbed Peasant Loaf

Dry ingredients:

3 c flour

1/4 c vital wheat gluten

1 t salt

1 T dry basil

1 T dry oregano

1 t onion powder

1/2T granulated garlic

Wet ingredients:

1 c warm water

1 T sugar

1 T yeast

2 T olive oil

1 lg egg

Instructions

Blend Dry Ingredients in a mixer bowl fitted with a.fough hook.

In a separate container mix water sugar and yeast. Let sit until foamy. Add oil and egg. Whisk until well blended.

Add to mixer with dry ingredients. Mix well scraping often. Continue kneading in the mixer. If dough is sticky, add small amounts of flour and mix just until the dough pulls away from the bowl.

Coat the bottom of a large bowl with olive oil. Remove the dough from the mixer to a lightly floured surface to knead by hand briefly and form into a ball, stretching the top rolling the dough under and into the center of the ball. Roll the ball in the oil in the bowl then flip. Cover and let ride until doubled. Dump out dough on the floured surface again and knead briefly reforming a ball.

Place dough on a square sheet of parchment, place both in a round Dutch oven (parchment on the bottom). Cover and allow to double again.

With a sharp knife make one 1/2" deep slice across the dough. Cover and bake in a COLD OVEN set to 450° F for 30 minutes. Then remove the lid and continue baking for 20-30 additional minutes until internal temperature reached at least 160°F. Remove to a cooling rack for 10 minutes before slicing.