Dutch Oven Bread
I am really starting to enjoy baking bread, it's so easy and satisfying! The weekend I decided to make my lasagna I thought late Friday night "you know what, I want some homemade bread with it." Sure it was like 11PM, but that's the beauty of this bread recipe, you just throw all the ingredients together and let the dough sit over night so it becomes nice and fermented. Then just turn it out, give it a few little kneads, throw it in the dutch oven and waaaallaaaaa homemade bread! Give it a try, you won't regret it!
- 1 package active dry yeast
- 1 1/2 cups warm water
- 1 1/2 tsp salt
- 3 cups all-purpose flour + some for dusting
In a large bowl, dissolve yeast into water. Add the flour and salt, stirring until blended. The dough will sticky. Cover bowl with plastic wrap and let dough rise over night (18 hours preferably) at room temperature.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest for 15 min.
Shape into a ball, using more flour if necessary to keep from sticking. Place a clean dish towel flat on a work surface and sprinkle with flour. Place the dough on the dish towel, sprinkle the top of the dough with flour and place another dish towel on top. Let rise for 1 to 2 hour or until doubled in size.
About 20 min. before the dough is ready, preheat the oven to 475 degrees. Place dutch oven in the oven as it heats, as to heat the dutch oven. When dough is ready, carefully remove dutch oven from oven and remove lid. With the seem side up, brush the outside of the bread with some olive oil and sprinkle the top with Kosher salt. Cut a few 1/2" deep slits in the top, in the design you want...
I forgot to do that. Carefully place dough in the dutch oven, again seem side up. If need be shake the pot to redistribute the bread, it may not look beautiful but it will look great when baked.
Cover and bake for 30 minutes. Remove lid and bake another 15-20 minutes, until the loaf is beautifully browned and sounds hollow when tapped. Carefully remove bread from Dutch oven and let it cool on rack for at least an hour. Slice and enjoy!
Song of the Recipe