Dutch Oven Bread
This rustic loaf of crusty bread gets baked in a Dutch Oven and becomes crunchy on the outside and soft in the middle.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 1/2 cups water, 70-75 degrees Fahrenheit
Instructions
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
- Preheat oven to 450°; place a Dutch oven with lid on center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn out dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on a piece of parchment.
- Using a sharp knife, make a 1/4-inch-deep slash across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if it's browning too much.
- Remove loaf from pan and cool completely on a wire rack. One loaf makes approximately 8 slices.
Equipment
- 1 large mixing bowl
- 1 wooden spoon
- 1 4-quart Dutch Oven with lid, or 2 1/2 quart shallow braising pan with lid
Notes
How to store Dutch Oven Bread?
Store the bread in an airtight container on your counter for 3 to 5 days for best results. This should keep it fresh and soft. You can also slice the bread and freeze it for use later. Take out as many slices as needed. Try to use the frozen bread within six months of the freezing date.
Nutrition
Calories: 200kcalCarbohydrates: 42gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 294mgPotassium: 62mgFiber: 2gSugar: 0.1gVitamin C: 0.001mgCalcium: 10mgIron: 3mg