Best Dutch Oven Bread!

Regular White Bread

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3 1/2 Cups of Bread Flour (plus extra for dusting)

1 Tsp of Kosher Salt

2 Cups of Warm Water (very important to use warm, not hot or cold)

2 1/4 Tsp of Instant Yeast

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1 Mix all dry ingredients in a large bowl and stir together well.

2 In a separate large bowl, combine warm water and yeast (and honey until dissolved, if using)

3 Pour flour mixture on top of the water mixture and stir together with the silicone spatula until the dough comes together.

4 With spatula, fold dough from around the edge of the bowl towards the center of the dough, rotating the bowl each time and folding a total of 8 times.

5 Cover the bowl with a kitchen bowl and let the dough rest in a warm place for 60 minutes, or until it has doubled in size.

6 Using the spatula, repeat step 4 and recover with kitchen towel and let rest for 30 minutes.

7 Put Dutch Oven and the lid into the oven and preheat oven to 450 degrees F (230 degrees C) for 30 minutes.

8 Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and put onto the floured surface. Flip over once and brush off any excess flour.

9 Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.

10 You can then brush the top of the dough with olive oil if you are using extra toppings and need them to stick to the dough.

11 Carefully remove the Dutch Oven from the oven and use the parchment paper to lift the bread into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for 20 more minutes or until the bread is golden brown.

12 Carefully lift the bread out of the pot and and onto a wire rack. Remove parchment paper and let cool for at least an hour before slicing.