Dutch oven bread Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Margaret Black
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Recipe for the Day - DUTCH OVEN BREAD
DUTCH OVEN BREAD
Prep 15 min
Cook 165 min
Ready in 180 min
THIS EASY ROSEMARY AND PARMESAN BREAD RECIPE WILL MAKE YOU MORE CONFIDENT ABOUT BREAD BAKING. BAKING BREAD IN A DUTCH OVEN PROVIDES A CRISPY EXTERIOR TO ANY BREAD!
INGREDIENTS
4 cups (1 L) all-purpose flour (18 oz./540 g)
1 pkg (¼ oz./7 g) instant yeast (2¼ tsp/11 mL)
2 tsp (10 mL) salt
½ tsp (2 mL) sugar
1¼ tsp (6 mL) rosemary, finely chopped, divided
1½ oz. (45 g) parmesan cheese, coarsely grated (3 tbsp/45 mL), divided
1½ cups (375 mL) water, warm
Olive oil for brushing
Parchment paper
|
|
Directions: |
Directions:Combine the flour, yeast, salt, sugar, 1 tsp (5 mL) of rosemary, and ½ cup (125 mL) of Parmesan in a large bowl. Add warm water (120–130°F/49–54°C; check with the Instant-Read Food Thermometer). Stir until thoroughly combined.
Place mixture on a floured surface; knead until it forms a smooth ball, about 5–6 minutes. Place in a medium bowl and brush with olive oil. Cover and set in a warm area until it’s doubled, about 1–2 hours.
Place the dough on a floured surface and fold under itself several times; shape into a ball, pinching the seams underneath. Place on a piece of parchment paper and put back in the bowl. Brush the top with oil and cover. Let rise until doubled, about 1–2 hours.
Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Add the dough and brush with olive oil; top with the remaining Parmesan and rosemary. Score a large X on top with a knife or kitchen shears.
Bake, covered, for 30 minutes. Carefully remove the lid and bake until golden brown, about 8-10 minutes. Let cool on a cooling rack for 15–30 minutes before serving. |
|
Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: Preheating your Dutch oven is the key to making this bakery-worthy artisan bread at home.
To get the most consistent baking results, weigh the flour instead of measuring it in cups.
You’ll also save a little bit of time and cleanup. Instead of letting the dough rise on the counter, you can save time by proofing in the Quick Cooker on the PROOF setting; in only takes 30–60 minutes for the dough to double in size.
|
|
This recipe for Dutch oven bread, by 