Dutch oven bread recipes8/1/2023 ![]() I really love my Le Creuset 3.5 Quart Dutch Oven. You can actually use any oven-proof pot that has a lid. Even with this much flour, I still only use a 3.5 quart oval dutch oven. So I know this seems like a lot of flour but I promise you, it’s worth it. I’ve tried to half my recipe a few times down to 3 cups and, unless you use a teeny tiny dutch oven, your bread will just spread in the bottom of the pan and not rise up the sides. There are a lot of recipes out there for “no knead bread,” and they all have 3 cups of flour. Plus you get to smell the dough rising on your counter all day long! I usually make it either the night before or early in the morning so it will be ready for dinner. One of the great things about this easy dutch oven bread is that you don’t need to babysit it, do a 2nd rise, or knead the dough (hallelujah!). Uncover the pot toward the end of baking to let the bread get nice and golden.Pat the dough into a rounded ball and place it in the hot pot.Pre-heat the oven and the pot together.Combine all of the ingredients in one bowl, and let it rise. You should let it rise for at least 12 hours, but honestly, I’ve left it on my counter as long as 24 hours and it turns out just fine.But believe me when I tell you that you can’t mess this recipe up! If you follow the easy instructions, it will rise every time, and you will feel like a pro at bread baking! Now I know yeast can be a turn-off in a recipe to some people. Partly because it’s so easy to make and partly because of how perfectly it turns out every time. This recipe for Dutch Oven Bread is one of those recipes that I come back to over and over. It has a little bit of an Italian flair with the added spices and garlic flavors, and it’s the perfect dipping bread for dinner. ![]() This herbed Dutch Oven Bread is crusty on the outside, and so soft on the inside.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |