Bitters Bread 

1 Cup of Flour
1/3 Cup Water
1/4 Cup Monk Fruit Sugar
1 Egg
2 Tablespoons Unsalted Butter
2 Teaspoons Yeast
1 Teaspoon Angostura Bitters
1/4 Teaspoon Salt

Combine the water, monk fruit sugar, yeast, and an egg in an electric mixer with a dough hook attachment. Slowly add in the flour, salt, and Angostura bitters. Cut up the butter into small pieces and incorporate it into the dough as it is turning. Continue mixing on medium speed for 12 minutes. If needed add a tablespoon at a time of more flour if the dough is sticking to the sides of the bowl. Let the dough rest in the bowl in a warm place for at least 2 hours to allow time to rise. Punch the dough down in size and work it into a ball. Let the dough rise again to its ideal shape and size. Put a cast iron pan in the oven and preheat the oven to 400 degrees while the dough rises. Once the oven is preheated and the dough has risen sufficiently, put the dough directly on the hot pan and bake for 28 minutes.  Let the dough rest once it is finished baking before cutting into it. 

I particularly like to cut a thick slice of bread, toasted in the toaster oven, then slathered in butter and a slice of cheddar cheese on top. The flavor, crunchy texture, and buttery toppings are unparalleled.