Soft Dutch Oven Bread

I am wondering where has this recipe been all my life?!

These days my Facebook feed is built up entirely of crazy-good food. (Just all kinds of food! Desserts, OF COURSE, but also this bread!) Yes, I have developed a newly discovered love for this deliciously soft dutch oven bread. HUGE TIP: Read all of my instructions to the very end before taking the wonderful journey of dutch oven bread-making.

Ingredients

  • 3-cups All Purpose Flour
  • 1-3/4 teaspoons salt (Go with Kosher, there’s some serious flavor there)
  • 1-teaspoon Instant Rise or Rapid Rise Yeast
  • 2-teaspoons sugar (Ah, almost makes this appetizer a Dessert)
  • 1 or 2 tablespoons of fresh rosemary, chopped
  • 1-1/2 cups water
  • 1-tablespoon Extra Virgin Olive Oil (hint: You’ll need a tad bit more for later)

Directions

  1. Set out a large sized mixing bowl and stir in flour, sugar, yeast and salt.
  2. To the bowl, mix in water, extra virgin olive oil, and fresh rosemary. You’ll want to mix this by hand until you begin to notice the dough forming.
  3. Using plastic wrap, cover up the bowl, set aside on the countertop, and wait for the dough to rise, between 4 and 18 hours.
  4. Once time is up, turn on the oven to 450 degrees. Inside of the oven, place a cast iron with its lid and heat it up for half an hour.
  5. Punch the dough in the bowl down one time, then place the dough onto a floured surface, shaping it into a ball.
  6. Again, cover the dough with plastic wrap and wait until the pot in the oven is done heating.
  7. Take the hot cast iron with the lid out of the oven, and slowly drizzle and brush in the inside of the pot with extra virgin olive oil.
  8. Place the dough into the pot, cover it with the lid, and return the pot back into the oven Wait 30 minutes
  9. Remove the lid, drizzle a bit more extra virgin olive oil on the top, and continue baking for an extra 15 or so minutes.
  10. Take the bread out of oven and set aside to cool for 10 to 15 minutes before digging in.

If you do not love this recipe, please let me know. I had noticed that there is a little bit of an art to the “dough punch”. Also note that when I say “punch” I am not telling you to knead the dough. In other words, no kneading is necessary! Crazy, right? Comments are totally appreciated!

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