A dutch oven bread recipe that is foolproof!


I am the person who ruins everything she bakes. Cookies turn out burnt or too soft. The problem is I get distracted.

Well, this little gem of a bread recipe makes me super happy because even I could make my own loaf of bread without screwing it up. I even put in too much yeast, and then tried to salvage my mistake by adding more flour and water and blowing flour all over myself, head to toe. (I turned on the mixer and the wet and dry combo didn’t take well to one another.) My husband looked up at me with a confused look as I had flour EVERYWHERE.

Well, the extra yeast actually didn’t affect the bread and it turned out super yummy. We have made this bread several times the past few weeks, and it is gone within a couple days if we have some self-control. So easy, so yummy.

Give it a shot!

Foolproof Dutch Oven Bread Recipe
Adapted from ruhlman.com

4 cups flour
1 1/2 cups water
1 teaspoon active dry yeast
2 teaspoons kosher salt, plus more for sprinkling
1. Combine all the ingredients in a large bowl, minus the extra flour. Mix until all ingredients are combined. Knead by hand or with a Kitchenaid for approximately 10 minutes. 
2. Cover the bowl with plastic wrap and let the dough rise about 3 hours or when doubled in size. 
3. Knead bread again, gently, and form it into a tight ball.  
4. Sprinkle cornmeal on the bottom of the dutch oven or lightly oil the pot.
5. Bake for 30 minutes at 425 degrees, then take the lid off and bake at 375 degrees until the bread reaches an internal temperature of 200 degrees (usually another 25-30 minutes). Bread should be lightly browned. 

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