Crusty Dutch oven bread

Tonight, Jordan and I enjoyed a lovely dinner of grilled pork chops, a harvest stir-fry (onions, fingerling potatoes, garlic, carrots, kale, savoy cabbage sautéed in olive oil and chicken broth), sweet corn and grilled eight-ball zucchini (in a foils pouch with olive oil, garlic and onions). For an added starch, I cooked a crusty Dutch oven bread. This recipe came from a friend of ours. It was my first attempt to make it…and it won’t be the last that’s for sure! Thanks, Kasey! So easy and delicious. Here’s the recipe:

Crusty Dutch Oven Bread

Crusty Dutch Oven Bread

3 cups of flour (I mixed all purpose and whole wheat)

1 teaspoon of salt (I used Kosher cuz that’s what I cook with)

1 teaspoon rapid/fast rise yeast used for bread machines (I used yeast I bought in bulk, not sure if it was rapid rise but it worked fine)

1 1/2 cups of warm water

3-4 tablespoons of fresh herbs, finely chopped (i.e. rosemary, thyme etc.) I did not add herbs to this loaf

  • Stir all ingredients together in a large bowl, cover with plastic wrap and let sit overnight.
  • In the morning, place the Dutch oven with the lid on in the over and heat to 450 degrees F. After the oven reaches temperature, let the Dutch oven sit in there for about 10 more minutes.
  • Meanwhile, turn dough out onto a lightly floured surface (it will be slightly sticky) and roll, lightly knead into a nice ball.
  • Remove the Dutch oven from the stove, plop the dough in the middle  of the pot and cover with lid. Bake for 30 minutes.
  • Remove lid and bake for another 10-15 minutes until the top is golden.
  • Remove and let bread cool on a rack.

Easy. Tasty. Crusty. Delicious. A nice way to have fresh bread at home.

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