Ingredients: |
Ingredients: 6 c. flour
½ tsp. yeast
2 tsp. salt
3 c. warm water
flour for dusting
cornmeal for dusting
Optional -
2 c. white chocolate chips (adds sweetness to each bite)
*Sometimes I add sliced jalapenos or shredded cheese, depending on what were having for dinner that night
1-2 jalapenos, diced
1-2 c. shredded cheddar cheese
Other variations to this recipe - (smaller loaf)
3 c. flour
2 tsp. salt
½ tsp. yeast
1½ c. warm water
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Directions: |
Directions:In a large bowl, combine flour, yeast and salt. Add water and stir until blended (dough will be very sticky). Stir in white chocolate chips or other optional items at this time. Cover bowl with plastic wrap. Set aside on counter at room temperature for 12-18 hours. ((Let's be real, no one has that much time. I've made this bread in under 4 hours before and it's turned out fine. Sometimes I only have time to let it rise for 2 hours. Let it rise for as long as you're able. ))
Dough should be dotted with bubbles. Sprinkle with flour and punch it down, then fold it over itself a couple of times. Cover the bowl with plastic wrap and let rise another 15 minutes.
Lay out a flour sack (or a smoother cotton kitchen/dish towel) and sprinkle a generous amount of cornmeal on it where you will be placing the dough. Gently and quickly shape dough into a ball and place it on the towel. Dust the top and sides of dough with more cornmeal. Place the towel with the dough in it, back into the large bowl. With the towel loosely around the dough, let it rise for another 2 hours. Dough should double in size.
About half an hour before the dough is ready to cook, place the dutch oven, with lid on, inside oven and begin to preheat to 450º for at least 30 minutes. When dough is ready to go in oven, carefully remove the dutch oven and place it on stove top. Place dough in preheated dutch oven. To do this, lift one end of the towel and roll the dough into the dutch oven. Place the lid an return to oven.
Bake for 30 minutes at 450º. Remove lid and bake for additional 15 minutes, or until loaf is browned. Cool on wooden cutting board and serve. |
This recipe for Dutch Oven Bread is from