There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan. Sometimes, it is just dumbed and covered with plain hot ashes. I am read more
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Take a little time to bake my Dutch Oven Bread: Bread for beginners, which is amazing, simple, and tasty in your kitchen. I have been making this bread for many, many years, and not every time came out perfect, but it never stopped me from making it all over again.
For me, bread is life. I love bread with all my heart, especially this tasty dutch oven bread. From time to time, I do remove carbs and gluten from my diet, but I am telling you it is so hard. Just like potatoes, I adore bread so much.
Anyhow, this time, I am sharing straightforward bread, and it comes out so flawlessly that you will not even believe it.
Dutch ovens distribute heat all around, and the bread secured 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 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 daily for a long time, and my family loves it.
If you never made 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 tried to explain the best I could so you guys could make it at home.
I made this Dutch Oven Bread: Bread for beginners in Xtrema Ceramic Cookware (Ceramcor) Dutch Oven. However, I also tested the same in their 2.5 Qt Covered Saucepan and 3.5 Qt Covered Saucepan and 10″ Covered Short Handled Skillet. Well, I got to tell you it was amazing. I 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 my Dutch Oven Bread: Bread for beginners, 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 125 ml (you may use water if you do not have milk)
- 1/4 teaspoon sugar (1g)
- 1 pack dry active yeast, about 2 teaspoons
- 4 cups All-Purpose Flour + some for dusting (500g)
- 3/4 tablespoon salt (15-17g)
- 1 cup Lukewarm water add a splash extra if needed (236 ml)
- 1 egg, mixed
- 1 tablespoon Olive Oil + for greasing
- Stir yeast packet into a warm to touch milk and sugar and allow the 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 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, begin 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 an hour or two hours, sometimes less if the house is warmer. (RISE 1)
- 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. At this point, you could place the dough in the baking pan, but following step 7. the bread turns out so much better.
- 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. You do not have to wait for the second rise but the bread turned out so good. (RISE 2- optional). If you choose not to do this second rise then just move to step 10.
- Preheat the oven to 450 F
- Once the dough has doubled once again, knead it again to shape it.
- Place the shaped dough into a lightly greased or parchment-lined Dutch oven, and let it rise for the second time at the warmer area. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. (RISE 3)
Also, you could preheat the enameled Dutch oven before baking by drizzling a bit of oil first. Then place it in the cold oven to heat up gradually for about 10 minutes or so. Never put a cold, empty pot in a hot oven to heat. So heat dutch oven for a bit first then, place the dough in. This method will prevent dutch oven from cracking. You can also heat it on the stove-top. Whichever step you take, it will be fine. If you're concerned, the safest bet is to use a non-enameled and ceramic Dutch oven when baking bread.
- 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 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.
Thinner or softer (with a bit more water) 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.
IF YOUR DUTCH OVEN IS TOO BIG AND DOES NOT FIT IN THE MIDDLE OVEN RACK, INSTEAD YOU HAVE TO KEEP IT AT THE BOTTOM OR LOWER RACK, TURN DOWN THE HEAT. IT WILL STILL BAKE, NO WORRIES. THIS WILL AT LEAST PREVENT BURNING. YOU CAN ALSO ADD SOME PARCHMENT PAPER AT THE BOTTOM JUST TO MAKE SURE.
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Simple, easy and a perfect bread for entertaining…
Don’t you just love cheesy loaves of bread? I love em’ all. I could dive into the cheese and bread bowl and be a happy camper for the rest of my life. These days, I am trying to cut back on both, but today was not one of those days that I am cutting back.
I planned it all out. Gameday, it’s Sunday, so a little indulges, or a guilty pleasure that I’d call this kind of food, wouldn’t hurt. My kids are happy, hubby happy and I couldn’t be more pleased how this Cheesy Bread turned out. I think I should’ve added more butter before adding the cheese, but it was perfect regardless.
I served this bread with marinara sauce, of course. I am going to tell you that I made the most delicious chicken wings too, Spicy BBQ baked wings to go with these and they were finger licking freaking good. I am going to share that recipe next week, with a quick video.
Anyhow, let’s get to work…
Tell me what kind of bread you want me to make next? Any wishes?
You might like:
Pull Apart Two Cheese Bread
- 1 Artisan bread loaf mine is Italian bread
- 1 lb Mozzarella Cheese block sliced
- 1 1/2 cup Shredded Sharp cheddar cheese
- 1/4-1/2 cup Butter melted
- 1 tsp. Dried Parsley + Sprinkle more before baking
- 1 tsp. Garlic powder
- Preheat the oven to 375°F / 190°C
- Cut the bread into squares, but do not cut all the way through the bread -as shown in the video. First, you slice it, into the thickness of the slices that you want, then you go across and slice it again. You will end up with little squares.
- In between add mozzarella slices, you can use more or less, I thought one slice per wedge is enough.
- Open up those wedges that you placed mozzarella and add shredded cheddar cheese.
- Melt Butter, you can use more butter and drizzle it in between the wedges or cracks too.
- In the melted butter, add dried parsley and garlic powder, and drizzle over the bread. Sprinkle a bit more of dried parsley.
- Place aluminum foil under the bread, then make a little dome and cover the bread. You want the cheese to melt, and not bake the bread.
- The bread will become more crunchy as the cheese is melting due to the heat, but it will not get dark as it would be if you would do it without the aluminum foil.
- Bake for 20 minutes or until the cheese is completely melted and almost oozing out.
- Serve the bread whole and immediately, or cut in between the wedges all the way down, place on the platter and serve with marinara sauce.
- Leftover bread Wrap in the plastic wrap (film) or large ziplock bag and keep it in the fridge up to 3 days, it can be heated in the microwave and before serving.
The best bread, in my opinion, is the artisan, a bit harder, but not too dark. Try to pick one that is a bit lighter, because it will get a tad darker in the oven. You can use, Mexican Cheese blend, or Italian Cheese blend, too. Mozzarella, a bit thicker slices are recommended. You can add about 1/2 stick of garlic-herb butter before adding the cheese, then on the end and before baking drizzle more butter. It gives you this amazing taste and aroma. Recommending because I tried it! The picture below: I used 1/4 c of Irish Butter, added herbs, garlic powder, mix but keep it cold. Add in between the cracks, then add cheese. Before baking, melt 1/4 c of butter with garlic and herbs and drizzle on top. So good!
What do we have here today? Cheese stuffed bread… OH! YEAH! #BoursinParty When it comes to cheese Boursin knows how to make me happy.
Very Happy, I must add it twice with capital letters. I thought hard how to create recipes with a dip and cheese spread. I made many times stuffed mushrooms, and knowing that there are so many stuffed mushroom recipes out there I went with a plan B.
Then, the stuffed bread idea was born. Now, it’s not like I have done this the first time. I stuff the bread with meat, ham, cheese, potatoes, Nutella. You name it, I probably filled my bread with that. It is just perfect to impress your guests, to add to your lunch box and yes, an amazing addition to your Holiday meal.
Also, when it comes to food, Walmart probably got it, so I bought both of these cheeses in Walmart at the deli bunker. If you never tried Boursin Monterey Jack & Spicy Pepper Cheese Dip, I recommend it! It’s great with veggies, crackers, spread onto your sandwiches, but you can stuff the bread too.
Additions are always welcome, so as you stuff the bread with the cheese you can add leftover turkey, breakfast sausages, bacon, deli products (ham, chicken, turkey, pepperoni, etc.) or leave it as it is and eat it with your favorite meal.
Boursin® Monterey Jack & Spicy Pepper Cheese Dip is a bit spicy, but not overpowering. My kids actually dip pretzels in it, especially my boys during Sunday football. On the other note, Boursin® garlic and fine herbs cheese are like a Heaven on Earth.
The best part is that my kids love cheese and garlic, combine it together with herbs and bingo! We have a winner. Delicious taste, creamy.
What can I say other than, just perfect?! All these opinions are my own, and if you follow my blog for quite some time, you know that I have never reviewed just any products.
If I tried it, used it for a long time, like I consumed Boursin® cheeses, and loved it, that product will appear on my blog and/or social media. With that being said, Boursin® cheeses/dips are absolutely Ahhhhmazing!!!! (Ahem! As you probably know that fact already!)
Lastly, this is a sponsored post, but all the photo and content is written by me. All opinion is my own.
Boursin Cheese Stuffed Bread
- 2 “BAKE YOURSELF” Medium size French Bread as shown in the images
- 2 packs 5.2 OZ/150g in each pack Boursin® GARLIC & FINE HERBS CHEESE
- 1 tbsp. Unsalted Butter
- 1 tsp. Dry Parsley
- 1 tsp. Garlic Powder
Leave the Boursin GARLIC & FINE HERBS CHEESE out on the countertop for about 15 minutes to soften a bit to room temperature.
Preheat the oven to 400F (200C).
- If you are using large French bread, cut in the half, but for medium (about 12 inches) French Bread, cut a thick slice from one of the ends of the bread.
- Very gently take a spoon and start taking the middle of the bread out by going back and forth until most of the middle is out and you are left with the crust.
- Spoon the cheese in and push until you reach the very end. Fill until it’s full. 1 cheese per medium size bread is enough, or two pieces of cheese for regular size French bread.
- Cut the bread into equal (thick) slices.
- Melt the unsalted butter, add a pinch of garlic powder and dry parsley, and brush on top of the bread.
- Sprinkle more dry parsley and garlic powder on top of the bread.
- Bake for 12-15 minutes, or until the bread looks light golden brown.
- Let it cool down for 5 minutes, and serve. It is best when the bread is still somewhat hot!
As I said, you can use 2 medium size bread (about a foot long) or 1 regular sized French bread. If you are using regular French bread, make sure to cut it in the half and do as I instructed in the directions.
Using a large spoon for soups, take the middle of the bread out. Look at the picture step by step instructions so you can understand easier, but it’s really simple. I used multigrain bread and white bread. You can use any that you prefer.
The baguette that I’ve used is thicker much like a Cuban, and it’s quite easy to pull the middle out, however, you got to be gentle as it’s not completely cooked so the crust could be easily ripped. If you are going to stuff the bread with the dip, then you will need 1 box and a half for regular size French bread.