Friday, January 9, 2015

Dutch Oven Bread


I got a gift certificate for Christmas and used it to get a beautiful 5 quart cast iron Dutch oven with lid. The first thing I wanted to make was some artisan bread. I used this recipe: Amazing No-Knead Bread

The bread is mixed up in the afternoon and baked the following morning. I only had to work on it for a very few minutes; the rest of the time it was doing a long, slow rise of 12 to 18 hours. 

I was surprised that it only took 1/2 teaspoon of yeast and was tempted to throw in some more until I read more--the long rising time gives the yeast time to ferment and gives the bread a better flavor. 


And the flavor is absolutely delicious. The crust is just like the Italian bread we used to buy in Connecticut. I hope you'll try it--it takes just four ingredients (flour, salt, yeast, and water) and a few minutes of your time.