Dutch Oven Bread
As I said so many times, I make bread on a daily basis for a long, long time, and my family loves it. If you never made a bread please do consider trying. My no-knead bread is one of the most popular recipes on my blog, and yes, you can even bake that bread in a dutch oven.
Before I let you go I will suggest you a few brands that I worked with and I love how my bread comes out.
– 5 roses flour
Without a question, this brand is the best for me. If you can get it, you got to try it.
-Kroger All Purpose Enriched Flour, 4 lb Bag
Since I cannot get 5 roses all the time, this is my go-to All purpose flour.
-Gold Medal All-Purpose Flour
This flour is always available, and when I need to switch it up or I am in another store, I grab a Gold medal. Very nice flour.
-King Arthur Flour All-Purpose Unbleached Flour, 5 Lbs
Fantastic flour and easy to work with.
DUTCH OVEN BREAD
- 1/2 cup warm milk
- 1/4 teaspoon sugar
- 1 pack dry active yeast
- 4 cups All-Purpose Flour
- 3/4 tablespoon Salt
- 1 cup Lukewarm water
- 1 egg
- 1 tablespoon Olive Oil
Stir yeast packet into a warm to touch milk and sugar, and allow yeast to bloom for about 5 minutes. When it starts to bubble and foam it means the yeast is active and ready to be used.
In a large bowl, mix together flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.
Mix one egg with warm water to warm up cold egg, and add to the flour.
Using your wooden spoon or spatula, start combining everything. Once combined using your hands, start to knead the dough, when it starts to pull away from the sides of the bowl it is ready to rest. I knead for about 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time and vice versa, add a splash more water if it's too dry. Drizzle olive oil and tap/glaze all over the dough.
Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes about 2 hours, sometimes less if the house is warmer.
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand fold the dough. Light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour. You may leave it for up to 3 hours.
Preheat the oven to 450˚F
Once the dough has doubled in size one more time, knead it again just to shape it.
Line the dutch oven with a large parchment paper and place your dough in the middle. Sprinkle the top with a bit of flour and score lines on top. It's not necessary but it looks better. As the bread bakes, it will expand and those scored lines will become more visible.
Bake for about 45 to 50 minutes, removing the lid completely 10 minutes before the bread is done. This way it will get a deeper color and crispier.
Remove bread from a dutch oven, wrap it in the kitchen towel and let it cool for at least 30 minutes before slicing. Trust me on this one. If you cut it when the bread is hot it will become sticky inside so better wait for just a bit.