Simple Bread Recipe Dutch Oven

Dutch Oven Bread {No Knead!} The Seasoned Mom

WEBFeb 20, 2021 · Lift the parchment paper and dough ball into a smaller bowl. Cover with a kitchen towel or with plastic wrap and let the dough rise …

Rating: 4.8/5(13)
1. In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy.
2. Meanwhile, in a large bowl, whisk together the flour and salt.
3. Make a well in the center of the flour mixture. Pour the water and yeast mixture into the well and use a wooden spoon to combine until a shaggy, rough dough comes together and pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
4. Transfer the dough to a greased bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 ½ - 2 hours.

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Dutch Oven Bread (no knead!) Recipe Rachel Cooks®

WEBMay 26, 2021 · Cover bowl tightly with plastic wrap and set aside for 12 to 18 hours, or overnight. Preheat oven to 450ºF. When the oven is …

1. In a large mixing bowl, combine flour, salt, yeast, water, honey, and olive oil. Mix until mixture is combined. It will be sticky.
2. Cover bowl tightly with plastic wrap and set aside for 12-18 hours, or overnight.
3. Preheat oven to 450ºF. When the oven is preheated, place a cast iron Dutch oven (a 4 qt works great!) with a lid inside the oven and continue to heat for 20-30 minutes.
4. Meanwhile, pour dough out of bowl onto a floured surface. Form into the shape of a ball (it doesn’t have to be perfect, and will still be sticky). Place on a sheet of parchment paper, if desired. Cover lightly with plastic wrap.

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No Knead Large Dutch Oven Bread Don't Sweat The …

WEBFeb 9, 2017 · Allow to rise about 2 hours. Preheat the oven to 425 degrees F. While the oven is heating place an oven-safe cast iron dutch oven …

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Heavily flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Place a large rectangle sheet of parchment paper on a cotton towel and dust it with enough flour to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove the pot from oven. Unwrap the towel and parchment paper from around the dough carefully lift the parchment and place in the pot. Shake pan once or twice if the dough looks unevenly distributed; it will straighten out as it bakes.

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