Dutch Oven Bread
For me personally, bread is life. I love bread with all my heart. I wanted to give up on it, but it was so hard. It's like an addiction or something, but I can't eat anything without it. This time I am sharing very easy bread, and it comes out so perfect that you will not even believe it. Dutch ovens distribute heat all around and the bread is securely snuggled in the middle. It allows the bread to bake evenly, and beautifully. While it's baking the heat captured inside also makes the bread to produce the steam so the bread really comes out amazing. I also believe when you use parchment paper, the bread comes out even better.
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 so 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.
I made this bread in Xtrema Ceramic Cookware (Ceramcor) Dutch oven, however, I also tested exactly the same in their 2.5 Qt Covered Saucepan and 3.5 Qt Covered Saucepan, as well as 10" Covered Short Handled Skillet. I got to tell you, it was amazing.
A big white bowl is from Ovenex Rainbow 4 Piece Ceramic Mixnbowl Set also Xtrema Ceramic Cookware.
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 the anouther 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 slightly knead the dough, when it starts to pull away from the sides of the bowl it 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 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.
- 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.