CRUSTY DUTCH OVEN BREAD
An incredibly easy, crusty white bread cooked inside a Dutch oven.
Provided by Stacey
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 12
Number Of Ingredients 4
Steps:
- Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
- Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
- Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
- Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
- Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
- Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g
DUTCH OVEN CRUSTY ARTISAN BREAD
I've had this recipe for a long time. I got it out of some old cookbook. I love this because there is absolutely no kneading! And it turns out a great crusty bread. Suitable for pairing with soups and stews or just dipping in some spiced up olive oil! Also I have found that this bread lends itself well to adding different spices...
Provided by Robyn0220 Starfire
Categories Other Breads
Time 2h45m
Number Of Ingredients 4
Steps:
- 1. Stir dry ingredients together.
- 2. Add water.
- 3. Cover with plastic and let sit 2 hours up to 14 hours. It will be ready to bake at 2 hours but you can let it sit up to 14 hours for your convenience.
- 4. Turn out onto a floured surface and form into a ball.(be sure and coat your hands with flour as the dough is sticky) Cover once again in plastic and let rest. While this rest preheat your oven to 450 degrees. Once your oven is ready then preheat your dutch oven for 30 minutes.
- 5. Place dough into the dutch oven and cover.(I usually grease mine with ghee) Bake 30 minutes. Remove the cover and bake an additional 10-15 minutes.
DUTCH-OVEN BREAD
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST CRUSTY BREAD (DUTCH OVEN)
The next time you want warm crusty bread, give this recipe a try. The outside is crisp while the inside stays firm and moist. To get the true crust effect, start the dough the night before. The aroma of the fresh bread baking in the Dutch oven will make the house smell wonderful. When you open the Dutch oven, there's the perfect...
Provided by Pat DiMercurio
Categories Other Breads
Time 55m
Number Of Ingredients 4
Steps:
- 1. Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
- 2. Add the water and stir with a wooden spoon until the dough is mixed well.
- 3. The dough will be quite sticky and shaggy looking, but that's OK.
- 4. Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
- 5. Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
- 6. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
- 7. With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
- 8. Take the hot pot from the oven and gently place the dough into the pot.
- 9. Cover with the lid and return to the oven and bake for 30 minutes.
- 10. Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
- 11. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.
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DUTCH OVEN ARTISAN CRUSTY BREAD - LORD BYRON'S KITCHEN
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3.6/5 (23)Total Time 1 hrCategory Breakfast, BrunchCalories 152 per serving
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- Let the dough rise for a minimum of 12 hours. You can leave the dough to rise up to 18 hours, but no less than 12!
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