Best 4 Homemade Dutch Oven Bread Recipes
Have you ever found yourself craving a delectable, homemade bread that captures the essence of traditional baking methods? If so, then embarking on a culinary journey to create your own Dutch oven bread is an experience you won't want to miss. With its rustic charm and tantalizing aroma, this delightful bread will transport you to a world of comfort and satisfaction. From gathering the finest ingredients to savoring the first warm, crusty bite, this article will guide you through the essential steps and provide you with invaluable tips to ensure a perfect loaf. Are you ready to embark on a baking adventure that will leave your taste buds mesmerized? Let's dive in and explore the secrets of crafting the ultimate homemade Dutch oven bread.
Let's cook with our recipes!
CRUSTY DUTCH OVEN BREAD
An incredibly easy, crusty white bread cooked inside a Dutch oven.
Provided by Stacey
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 12
Number Of Ingredients 4
Steps:
- Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
- Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
- Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
- Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
- Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
- Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g
DUTCH-OVEN BREAD
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil
Provided by Jordan Kenna
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Stir the yeast into the water and allow the yeast to bloom until foamy.
- In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
- Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
- Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
- Once finished, cover and let the dough rise again for another 1 ½-2 hours.
- Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
- Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
- Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
- Cover and let rise for 1 hour.
- Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
- Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
- Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
- Cover with the lid and return the pot to the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Remove bread from pot, cover, and let cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
NO-KNEAD DUTCH OVEN BREAD
This rustic bread is easy and fabulous - tastes like it's fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.
Provided by Laura A-C
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h55m
Yield 12
Number Of Ingredients 4
Steps:
- Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
- Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
- Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
- Carefully remove the Dutch oven, place dough inside, and cover with the lid.
- Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.
Nutrition Facts : Calories 114 calories, Carbohydrate 23.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 3.3 g, Sodium 389.1 mg, Sugar 0.1 g
Tips:
- Choose the Right Flour: Use high-quality bread flour or all-purpose flour for a crispy crust and chewy interior.
- Activate the Yeast Properly: Proof the yeast in warm water with a pinch of sugar to ensure it's active and ready to leaven the dough.
- Knead and Rest the Dough: Kneading develops the gluten, giving the bread its structure. Allow the dough to rest for at least 30 minutes before shaping to allow the gluten to relax.
- Shape the Dough Properly: Roll or fold the dough into a tight ball or loaf shape to create a uniform rise and even crust.
- Score the Dough: Use a sharp knife or lame to score the top of the dough before baking. This allows the bread to expand evenly and creates a visually appealing crust.
- Bake at High Temperature: Preheat the Dutch oven to a high temperature (450-500°F) to create a steamy environment that helps the bread rise quickly.
- Cover the Dutch Oven: Cover the Dutch oven during the initial baking phase to trap the steam and create a crispy crust. Remove the lid for the final 10-15 minutes to brown the top.
- Cool the Bread Properly: Let the bread cool completely before slicing. This allows the starches to set, giving the bread a better texture.
Conclusion:
Baking Dutch oven bread at home is a rewarding experience, yielding a delicious and aromatic loaf that can be enjoyed for breakfast, lunch, or dinner. By following these tips and techniques, you can create a perfect loaf of Dutch oven bread that is crispy on the outside and soft and chewy on the inside. Whether you're a beginner or an experienced baker, Dutch oven bread is a fun and easy way to enjoy fresh, homemade bread.
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