Homemade Dutch Oven Bread

Our favorite recipe for homemade bread; quick and easy, baked in the Dutch oven!

Homemade Dutch Oven Bread
Homemade Dutch Oven Bread
Homemade Dutch Oven Bread
Homemade Dutch Oven Bread
Homemade Dutch Oven Bread
Homemade Dutch Oven Bread

Have you ever made bread from scratch before?! If you have wanted to try but have been skeptical or nervous, this is the perfect starter recipe! It is so easy, and makes you feel like a bona fide baker. This is one of my favorite recipes to whip up in the winter time; it is especially good with homemade soup. This bread is more of a crusty, artisan style bread. It is best when  eaten fresh, but I also like to make french toast, fancy grilled cheese, and bread crumbs in the days after I make it.


Ingredients:

6 cups unbleached, all-purpose flour

3 cups water

1 tsp yeast

3 teaspoons salt

Directions

Combine flour, yeast, and salt in a large bowl. Add water and stir to combine. Use hands to mix until all flour is absorbed and mixture resembles a rough dough. Cover bowl with plastic wrap and let rise four 12-18 hours. I have let mine rise 24 hours before; it just gives it a stronger, more yeasty flavor. I would not recommend letting it sit any longer than that though. When you are ready to bake, place Dutch oven with lid into oven and preheat to 450 degrees. Lay out floured parchment paper or baking sheet, and separate dough into two separate balls before placing on floured surface. It will be very sticky! Sprinkle with more flour and cover with plastic wrap until oven is preheated, or about 30 minutes. Remove Dutch oven and gently place one of the halves of dough inside. Cover with the lid and bake 30 minutes. Remove lid and bake an additional 5-10 minutes until outside is golden brown. Do the same with the remaining dough. Serve warm with a generous amount of butter, and local honey or homemade jelly! This is our favorite butter, especially with bread.



Note: if using parchment paper you can use the paper to pick up the dough and transfer it directly into your pot, baking it with the paper. It won't make a difference in the bread and it will keep your hands from getting sticky. Sometimes I use it and sometimes I don't!

Store your homemade bread uncovered at room temperature. I always freeze one half and use the other half right away. To freeze, cover bread completely in plastic wrap and then place in a well-sealed bag before placing in the freezer. After your fresh bread has been sliced store it in a paper bag. Without any preservatives, this bread goes bad much quicker than other bread will. If it gets stale, use the crusty pieces to make bread crumbs, croutons, etc.! 

Do you guys have any favorite bread recipes? I would really like to try experimenting a little more and trying different kinds; maybe a cinnamon bread next.

Hope you all enjoy, thank you for stopping by.