|Dutch Oven Crusty Bread|
A few weeks ago Ollie and I were invited to my friend Kirsten's for a play date. After the kids goofed around she graciously served us lunch, a delishous soup with slices of rustic homemade bread. Amazing! First, who has time to bake bread?? Second, she claimed it was super easy. Needless to say I was was skeptical, but last night after Ollie went to bed I decided to see for myself.
I chose a simple bread recipe off AlaskaFromScratch, a website I found a while back when googling cookie recipes. The recipe for Dutch Oven Crusty Bread leaped out at me because it had the two things I was looking for; ease and yumminess!
The verdict: SUPER EASY!!! Bread is LITERALLY flour, yeast, salt and water . . . I mean that's it! You simply mix the ingrediants together, let it rise overnight, and bake it in the morning. Wahla! Warm bread and butter for breakfast - yum yum.
Now that I've got the hang of it I'm excited to expand on this recipe. Want rosemary and garlic bread? Simply add the ingrediants to the base recipe and you've got it! Cinnamon raison bread? Just add it in and bake. The opportunities are endless!!
Dutch Oven Crusty Bread (AlaskaFromScratch.com)
- 3c unbleached all-purpose flour
- 1t yeast
- 1t salt
- 1-1/2c warm water
- In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
- Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
- Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.