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. 

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. 

6 cups flour

1/2 tsp. dry yeast

2 - 1/2 tsp. salt

2 - 2/3 cups cool water

In a large bowl, combine the dry ingredients, then add the water and mix well to make a rather sticky dough. Cover the bowl with plastic wrap and let it rest on the counter top for 12 to 18 hours. 

Place the dough on a lightly floured work surface. Turn and fold it over a couple of times, then tuck the corners of the dough underneath to form a rough ball. 

Place a large sheet of parchment paper on a large clean dish towel and dust the paper with flour. Place the ball of dough on the paper, seam side down. Dust with more flour and pull the parchment corners up over the dough, then wrap the towel over. Let rise for two hours until doubled. 

After about 1 - 1/2 hours preheat the oven to 425 degrees F. Place a heavy Dutch oven covered pot in the oven while it preheats. When the dough is risen, carefully remove the preheated pot from the oven and remove the cover. Remove the coverings from the dough, slide your hand carefully under the dough ball and flip it over into the hot pot, seam side up. Shake the pan a bit to sort things out. Don't worry about the appearance at this point. 

Put the cover on the pot and put the pot into the hot oven and bake for 40 minutes. Uncover and continue baking for 10 to 15 more minutes to brown the crust. Take pot out of the oven and remove the bread and let it cool on a wire rack. Best eaten in the first two days. 

I first saw this recipe on Frugal Living NW. Now that groceries are getting more expensive by the minute, I will be checking there more often for money-saving ideas.