MONDAY MORNING RECIPE POST - NO-KNEAD ARTISAN BREAD - SERVES 4

I found my recipe from ‘The Recipes of Home’ hosted by Lauren. I don’t bake bread very often but this was delicious. The original recipe can be found here. I am happy to say it was a 10 out of 10 and thank you Lauren for this no-need recipe. 

Easy Dutch Oven No Knead Bread - serves 4

3 cups all-purpose flour

2 tsp active dry yeast

1 ½ tsp sea salt

1 ½ cups warm water (around 105°F)

 

In a large mixing bowl, combine the flour, active dry yeast, and sea salt. Stir the dry ingredients together, then slowly add the warm water.

Use a wooden spoon or silicone spatula to mix everything together until it forms a rough, sticky dough ball. Don’t worry if it is shaggy as this is exactly how it should look.

Transfer the dough to a clean, lightly greased bowl.

Cover it loosely with plastic wrap, then place a moistened kitchen towel over the top.

Let the dough rise at room temperature in a draft-free area for 18 to 24 hours.

By the end of this slow rise, the dough should have doubled in size and be filled with small air bubbles—this is the secret to its chewy, airy texture.

About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C).

Place your Dutch oven (with the lid on) into the oven while it preheats. This ensures the pot is piping hot, which gives the bread its beautiful crust.

This is a photo of a Dutch Oven similar to the one I have had for many years.

Flour your countertop generously and gently turn out the dough onto the surface.

With floured hands, shape the dough into a loose ball.

Don’t over-handle it—this dough loves to be treated gently.

Carefully remove the hot Dutch oven from the oven (use oven mitts as it is obviously extremely hot).

Gently place the dough into the pot.

Cover with the lid and bake for 30 minutes.

Then, remove the lid and bake for an additional 10 to 15 minutes, or until the top is a deep golden brown and the crust sounds hollow when tapped.

I have added several of Lauren’s tips for success:

Water temperature matters:

Ensure the water is warm, not hot. Around 105°F is perfect to activate the yeast without killing it.

Use parchment paper for easy transfer:

Place the dough on a sheet of parchment paper before lowering it into the Dutch oven. This prevents sticking and makes cleanup easier. (Denise’s note: Mine slightly overlapped and it was easier to take the bread out to put on the cooling rack, using great care to prevent burning fingers. I have oven mitts that look like a thick pair of gloves.)

No Dutch Oven? You can use a heavy oven-safe pot with a lid, though a true cast iron Dutch oven gives the best results.

Store: once cooled, wrap the bread in a clean kitchen towel or store in a paper bag. Avoid plastic wrap, which can soften the crust.

Best enjoyed within 2 to 3 days.

Reheat: to revive the crust, place slices in a 350°F oven for 5–7 minutes or toast in a skillet.

More notes from Lauren:

Baking bread at home doesn’t have to be intimidating. With this Easy Dutch Oven No Knead Bread, you get the satisfaction of homemade artisan bread without the effort of kneading or fancy equipment. It’s rustic, hearty, and soul-warming—the kind of loaf you’ll want to make again and again.

Serve it with a pat of butter, a bowl of soup, or just on its own. However you slice it, this bread is a timeless classic that brings comfort to your table all year round.

Bake crusty, no-knead bread in a Dutch oven! Just 4 ingredients for a simple, hearty artisan loaf.

My notes: I was delighted that it turned out but have to admit, after only four hours rising time. It had doubled in size and I decided to go ahead and bake it. I will follow the recipe exactly next time (let rise for the 18 hours). I am curious if that will make such a big difference as the result of this loaf was great.

One night we cut 2 slices to use for cheese toast. We found one slice cut into two pieces was enough for each of us as each slice is quite large. To those we  added a mixture of grated Gruyere and Mozzarella. It was what we had left from other recipes and thought it would be a good idea to see what this bread would be like toasted. It didn't disappoint. Very yummy! Sometimes we have cheese toast with tomato soup for supper. That seems to be a combination that many of us enjoy.

I served it with the ground beef stew which I shared on last Monday’s recipe post at this link. They went very well together. Coming back into the house after stepping outside, we were greeted with this most amazing aroma.

Full address for the bread recipe is below, for those who prefer to copy and paste instead of using the link above.

https://recipesofhome.com/easy-dutch-oven-no-knead-bread/#google_vignette

Thanks for stopping by and have a great day everyone.