Dutch Oven Bread Recipe Amazing Taste!
Do you love homemade bread? Would you like a pretty easy way to make the most amazing bread using your Dutch oven? I am telling you…it is easy and it is absolutely wonderful! YES there is kneading involved Ok, I get it! Making homemade bread involves a little work, but it is SO satisfying! If you have a kitchen aid than you will only have to knead by hand once…no big deal! Tried and True Both my hubby and I have tried this recipe three times now and what we put below is the best route. Cutting the top before you bake it was our first disagreement, but decided it really gives the bread a nice look, plus it does help the bread not to flatten.Ingredients: 3-4 cups of flour (check directions) 1 tsp active dry yeast 1 ½ cups warm water 1 tsp salt sea salt Olive Oil spray and more for brushing top Instructions: First make sure you read this through. It is important to take each step so you know what to look for if your not familiar with making bread. . My hubby is so good at this so I learned from him. Combine the 1 cup of flour, water, yeast and salt in the bowl of the stand up mixer with your dough hook attached. Mix at medium speed. Add one cup at a time. Stopping at 3-3 ½ cups. This is important! Depending on where you are and the temp in your home, dough can get funny. You want the dough to feel elastic like and be pulling all the dough from the bowl as the hook mixes. It should take 5-10 minutes. Only add more flour if that isn’t happening. I also had to use a spatula to scrap sides to get it going. Once it is elastic like by stretching a piece of it, your ready for the next step. Next leave dough in bowl and cover with towel for 2-4 hours until double in size and does not spring back when you push your finger in it. These little tips my hubby gave me so use them…they work! Turn dough onto a work surface with a tiny bit of flour and knead to release and redistribute the yeast. This should be 5-8 minutes. Shape it roughly into a ball, cover it with a towel and let rest for 10 minutes to allow the gluten to relax. Shaper the dough into a tight ball-the tighter the better-by rolling it on the works surface between your palms. Spray or coat the bottom and sides of a large Dutch oven or cast iron pot at least 5 ½ quarts or larger with spray olive oil. Put dough in middle of sprayed pot and place lid on. Allow the dough to rise again, 30- 60 minutes. Here in MN in winter it was rising for 4 hours, just so you know each dough will do different things in different places. Preheat oven 450 degrees F Rub 1 tbsp of olive oil or more if you like gently over the surface dough. Score the bread with a sharp knife making an X this allows the dough to expand freely. Sprinkle the dough with salt. Place in Dutch oven, cover and place in your oven. After 30 minutes remove the lid, reduce the oven temp to 375 and continue baking until the bread is nicely browned and cooked through. It should have an internal temp of 200 degrees or so when done. Allow the bread to rest on rack for at least 30 minutes so the interior finishes cooking. DON”T leave it in the Dutch oven to cool. It will still be cooking! Enjoy with LOTS of butter! YUM!!!! It might seem like a weird shape…but it is wonderful! Taste is what it’s all about right? God bless you Love deeper, talk sweeter, Lee