For me personally, bread is life. I love bread with all my heart especially this tasty dutch oven bread. 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 believe when you use parchment paper, the bread comes out even better. On the other hand, you can most definitely use the only drizzle of good oil and a sprinkle of cornmeal to prevent the bread from sticking.
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. You can even bake that bread in a dutch oven. It is so easy and most definitely delicious.
I have been making bread for over 20 years so I could make it with my eyes closed, so I really tried to explain the best as I could so you guys could make it at home too.
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. I just love Xtrema Cookware as well we Bakeware so do check them out.
Also, I made it in other dutch ovens as well. Whatever pan you have that is deeper and with a fitted lid, I know you can use it. This bread recipe you can make in the smaller or a larger than 5 qt. The dough will either expand and fill the gap or bake higher.
Dutch Oven that I recommend:
- Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
- Le Creuset Shallow Dutch French Oven, 6.75 quarts, Cerise
If you make this recipe or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance.
I call it the best because it is so easy yet really delicious.
- 1/2 cup warm milk
- 1/4 teaspoon sugar
- 1 pack dry active yeast, about 2 teaspoons
- 4 cups All-Purpose Flour + some for dusting
- 3/4 tablespoon Salt
- 1 cup Lukewarm water add a splash extra if needed
- 1 egg, mixed
- 1 tablespoon Olive Oil + for greasing
- 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 8-10 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.
You may skip the egg.
You may use water instead of the milk.
The outcome of the bread depends on the water temperature, oven, flour, yeast even air. This recipe is tested and retested many times.
You may preheat your dutch oven or you can actually make it in the regular baking pan. You do not have to use parchment paper, but I like using it.
Don’t stop baking if the bread does not come out perfect the first time… like I said it could be many different things to affect it.
If you going to make a larger bread, add 6 cups of flour, 1 tablespoon Salt and enough liquid to make it wet enough. I would say about 2 1/2 cups. Everything else is the same.
A LEAN, MOIST DOUGH IN A WARM KITCHEN WILL PROBABLY RISE IN 45 MINUTES OR LESS. A FIRMER DOUGH WITH LESS MOISTURE WILL TAKE LONGER TO RISE. YEAST IS VERY SENSITIVE TO TEMPERATURE; EVEN A FEW DEGREES LESS IN THE KITCHEN CAN EXTEND THE RISE TIME SIGNIFICANTLY.
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