![]() ![]() The mixture will be wet and very sticky to the touch. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. In a large bowl, whisk flour, salt and yeast until well mixed.Check ou this Banana Bread Recipe for my other favorite bread! More Delicious Bread Recipes Ready for your next bread baking adventure? Try my Sourdough 101 series, which takes you step by step through the entire process of making homemade sourdough at home, from starter to loaf. But if you’re anything like me, I have a feeling you won’t need any help. Of course, if you also need someone to come over and assist you in eating all of this gorgeous and delicious loaf of bread you just baked, I’m your leading lady. Suggestions for how to enjoy no-knead Dutch oven bread: As grilled cheese, dipped in soup, as garlic bread, spread with peanut butter (and jelly!), cut up into croutons, ripped apart and shoved right into face, etc. Let the bread cool for just a few minutes - basically until you can handle it without burning your fingerprints off - and then slice away. Bake the dough 45 minutes covered, then another 10 to 15 minutes uncovered until the top of the bread is a lovely golden brown.Ĭan you believe it? YOU BAKED THAT. Cover the Dutch oven and return it to the oven (how many times can I type the word “oven”?).Mine is enamel-coated, but I find it easier to keep the round shape of the dough if I just place it in the Dutch oven with the parchment paper. If the bottom of your Dutch oven isn’t enamel-coated, it’s best to use the parchment paper. When the dough is fully rested, remove the Dutch oven from the oven (careful, it’s insanely hot!) and either transfer the dough alone directly to the Dutch oven, or place it in the Dutch oven with the parchment paper underneath.Cover the dough with a sheet of plastic wrap and let it rest for 30 minutes.Shape the dough into a ball and sprinkle the top lightly with more flour. Meanwhile, punch down the dough and, using very well-floured hands (the dough is pretty sticky, remember!), transfer the dough to a well-floured sheet of parchment paper.Heat your oven to 450 degrees F, and place a covered Dutch oven on the center rack to preheat for about 30 minutes (I used a 6-quart Dutch oven, but even a 4-quart or 8-quart Dutch oven would work).That means it’s ready for baking! Yes, already. When the dough is fully risen, it should be more than doubled in size, bubbly and flattened on top. ![]()
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