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I’ve been baking my own bread for some time now. It’s much easier than you might think, and costs a fraction of what a similar loaf would cost at the store or a farmer’s market. With just a few simple ingredients and a couple of hours total time, you can do it too!
No Knead Dutch Oven Bread Recipe
1 tsp dry yeast
1 tsp fine sea salt
2 tsp white sugar
3 cups flour (your choice!)
1 1/2 cup water (110 degrees F)
Whisk yeast and sugar into the warm water and set aside for about 10 minutes. You will see the yeast is activated when bubbles appear on the surface.
Add the flour and salt to a mixing bowl and blend together well. Add the activated yeast water and stir using a stiff spatula until no dry flour is visible. Cover the dough with cling wrap and cover with a dish cloth, then set aside in a warm location for about an hour or until the dough has doubled in size.
Scrape the dough onto a well-floured surface and, using your fingers, stretch the dough into a rectangular shape. Fold the dough in thirds into a rough square, then turn 90 degrees and repeat. Use your hands to form the dough into a boule. Place the boule onto parchment paper and lift it into a bowl to rest. Cover with the dish cloth and place back into the warm location you used for the first rise, and let it rest for about a half hour.
After letting the dough rest for the half hour, preheat the oven and Dutch oven to 450 degrees F (232 C). When the oven has reached temperature and using oven mitts, take the Dutch oven out of the oven and put in the bread dough and parchment paper, then cover and return to the oven to bake for 30 minutes.
After the 30 minutes your bread is essentially baked. For an extra crispy crust, remove the lid and place back in the oven for another 5 minutes (or 10 minutes if you like extra crispy!).
Enjoy with your favorite spread 😋😋😋
Be blessed, and Take a Hike!
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