Dutch Oven Bread
One of the first things I learned to make from scratch was bread. There is nothing like the smell of freshly baked bread no matter what time of day or season. I’ve used traditional methods, bread makers but this Dutch Oven Bread is by far my favorite(and so easy)!
There are also some benefits to homemade bread: no added preservatives, no added sugar and you know exactly what’s in it, how it’s being made and where it’s being made.
Ingredients:
3 Cups Flour(Unbleached All-Purpose or Bread Flour is ideal)
2 tsp Active Dry Yeast
1 1/2 tsp Salt(I recommend Sea Salt or Pink Himalayan)
1 1/2 Cups Warm Water (may need more depending on consistency)
Oil (I like to use olive oil for extra flavor)
Instructions:
Combine Yeast and Warm Water in a bowl fitted for a stand mixer. Let sit for approx. 5 minutes until yeast begins to bubble
Add Flour and Salt and begin to mix with the dough hook on low until combined. If the dough is looking flaky, slowly add a little water at a time until the dough becomes sticky.
Liberally oil the dutch oven with oil and roll the dough so it is evenly coated and in a ball
Cover with lid and let dough rise at room temperature(up to 24 hours)
Preheat oven to 450. If the dough is looking flaky then add a bit of oil, flour and reshape the ball
Keep covered and bake for 30 minutes
Remove the lid and bake for an additional 15 minutes or until golden brown
Let cool on baking rack before slicing. Can be stored in airtight wrapping up to one week or freeze up to 3 months.
