Dutch Oven Bread- Improved!
With 4 ingredients and nothing but a bowl and a spoon you can create a rustic loaf that never ceases to get the acclaim it deserves. Never made bread before? This is your best friend for ease and ultimate return for your effort.
I've been making the Dutch Oven/ Cast Iron/ No Knead/ 18-Hour Bread (whichever you call it, it's amazing) since I was married and loved its crisp exterior, rich soft crumb and beautiful artisan appearance.
But lately I was having trouble with a very dense loaf loaf that was almost inedible the next day. Also, I was tired of having to wait 18 hours to have this on my table.
I give you the new and improved:
This beauty comes together in about 3 hours and actually delivered a better texture and all the same rustic loveliness as the old recipe.
And best of all the author of this recipe suggested "add ins" tossed first in flour to keep them from clumping all together in the dough. I used fresh rosemary and garlic, which smelled absolutely amazing in the oven and delivered at the table too. Just wish I had gone with my gut and thrown in 3/4 of grated parmesan too. . . .
Next up, I'm trying chocolate and dried cherries as an add-in for the most decadent piece of bread to go with my morning coffee.
If you've made this the old recipe a million times and just want the ingredients here they are. But I suggested reading the blog's recipe, I found the instructions and photos helpful in targeting what I didn't like about my previous loaves. Enjoy!
Fast and Easy No Knead Bread
From Joanna Cooks, Jocooks.com
3 cups water lukewarm
4 1/2 tsp instant yeast (2 packets)
6 cups all-purpose flour
1 tbsp salt
In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. Dump the flour mixture into the yeast mixture. Using a wooden spoon or spatula, mix the dough until it is well combined. Cover the bowl with a dry kitchen towel and set the dough aside to rise for 1 hour, or until doubled in size.
After your dough has risen, use a spatula to loosen the dough from the edges of the bowl. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough onto a large sheet of parchment paper and cover with a dry kitchen towel to rise for another 30 minutes.
Preheat your oven to 450 F degrees and place your Dutch oven with its lid on inside to heat up during the preheat. Take the pot out of the oven, and remove the lid. Pick up the dough by grabbing all four corners of the parchment paper, and carefully place the dough inside the pot. Place the lid back onto the pot, and return it to the oven. Bake for 35 minutes with the lid on, and 20-25 minutes with the lid off, or until the bread is golden brown.Remove the bread from the pot and allow it to cool completely before slicing.
