This dutch oven bread recipe is an easy, versatile recipe that is almost fail-proof, especially for the intimidated, inexperienced bread maker, like me. :)
I am new to baking homemade bread without using a bread machine. I have always been a little intimidated by the process of it. However, I saw a recipe online one day using a dutch oven that looked pretty easy. I knew I had a dutch oven hiding in the back of my kitchen cabinet, so I dug it out, dusted it off, and decided to give it a try. I was amazed and excited how easy it was, AND how well it turned out on my first try!
After making a couple of loaves over the next couple of months, I adapted the recipe to work for different types of bread using the base recipe. My philosophy is if it works, why change it? (Except for adding different yummy elements to change up the flavor.) ;-)
My Dutch Oven Bread Recipe
Supplies:
Two large mixing bowls
Sharp knife or bread lame
Ingredients:
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
Directions:
Mix all dry ingredients in a large bowl and stir together well.
In a separate large bowl, combine warm water and yeast.
Pour flour mixture on top of the water mixture and stir together with a silicone spatula until the dough comes together.
With the spatula, fold the 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.
Cover the bowl with a kitchen towel and let the dough rest in a warm place for 60 minutes, or until it has doubled in size.
Using the spatula, repeat step 4, and recover with a kitchen towel and let rest for another 30 minutes.
While the dough is rising for the second time, put the dutch oven and the lid into the oven and preheat oven to 450 degrees F (230 degrees C) for 30 minutes.
Lightly flour a clean work surface and your hands.
Carefully peel the dough out of the bowl and put it onto the floured surface.
Flip over once and brush off any excess flour.
Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of high temperature rated parchment paper.
(Optional) 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. See the mix-in option directions below.
Slice the top of the loaf with a clean sharp knife (or a bread lame) to score the dough to allow the bread to expand while baking. Otherwise, it will split apart anyway and create breaks in the bread that don't bake evenly. (You can get really creative with your slices with a bread lame, if you would like.)
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.
Carefully lift the bread out of the pot and onto a wire rack.
Remove parchment paper and let cool for at least an hour before slicing.
Optional Mix-Ins: Jalapeno Cheddar 2 jalapeños seeded and chopped 2 cups of shredded cheddar cheese 1 tbl olive oil (brush the top of the loaf for toppings to stick) 1 jalapeño sliced into rings for topping 1/2 cup of shredded cheddar cheese for topping
Mix seeded and chopped jalapeños and shredded cheese in with the dry flour and salt mixture in step one and continue on to step two. When you get to step 12, brush the top of the dough with olive oil and sprinkle jalapeños rings and shredded cheese before placing the dough into the dutch oven.
Cranberry Walnut 1 cups of dried cranberries (ex: Ocean Spray Craisins) 1 cups of chopped walnuts 1/4 cup honey (Dissolve honey in warm water before adding yeast)
Mix dried cranberries and chopped walnuts in with the dry flour and salt mixture in step one. In step two, add the honey to the warm water and stir until it is dissolved before you add the yeast. Once the yeast is added, continue on to step three.
Cinnamon Raisin 1 cup of raisins 2 tsp of ground cinnamon 3 tbl of brown sugar 1/2 cup of pecans, if desired
Mix raisins, cinnamon, brown sugar, and pecans in with the dry flour and salt mixture in step one. Then continue on to step two.
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