Dutch Oven Bread

Dutch Oven Bread
Yield: 1 (2-pound) loaf
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  1. 41⁄2 cups all-purpose flour
  2. 1 tablespoon kosher salt
  3. 1⁄2 teaspoon active dry yeast
  4. 21⁄4 cups lukewarm water
  5. 1⁄3 cup plain yellow cornmeal, divided
  1. In a large bowl, stir together flour, salt, and yeast. Add water. Stir with your hand until a sticky dough forms. Cover bowl with plastic wrap or a kitchen towel; let rise at room temperature overnight or up to 24 hours.
  2. On a floured work surface, pat dough into a circular shape. Fold four edges in toward center; turn dough smooth side up. Sprinkle with flour, and cover with plastic wrap. Let rise at room temperature 2 hours.
  3. Placea 4-to6-quart cast-iron Dutch oven in cold oven. Preheat oven to 500°. Sprinkle top of dough generously with cornmeal. Using a large spatula, flip dough over; sprinkle with remaining cornmeal.
  4. Place dough in preheated Dutch oven. (Use a wooden spoon to gently push dough into bottom of pan, if necessary.) Cover, and bake 30 minutes. Uncover, and bake 15 to 20 minutes more. Let cool completely on a wire rack.
Taste of the South https://www.tasteofthesouthmagazine.com/

Now that you’ve mastered the base recipe, try one of these variations or create your own!



Cranberry-Pecan Bread

In the first step, stir together 3 cups all-purpose flour, 11⁄2 cups whole-wheat flour, salt, and yeast. Stir in 1 cup dried cranberries, 1 cup chopped pecans, and 11⁄2 teaspoons ground cinnamon; continue as directed.