Dutch Oven Bread Recipe

AuthorSteve Nubie
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A Dutch oven is a large cast iron pot with high sides and a lid.  It’s usually used for outdoor cooking over coals with some coals on top of a lid with a raised lip.  It was a standard way to bake for pioneers and made a crusty artisanal bread.  But you don’t need a Dutch oven to make this recipe.  All you need is your bread machine and an ovenproof bowl. 

This bread is a basic white bread, but the double rise and baking in the bowl impart a flavor similar to sourdough without the sourdough starter.  The top is crusty with a bit of a chew much like you would get with an artisanal bread.  Better yet it’s easy to make and is done from start to finish much quicker than breads finished in the oven in a conventional Dutch oven.  Some of those recipes take up to two days to make.  This recipe is done in about 3 hours from start to finish.

This bread goes great with any meal and makes terrific sandwiches.  It’s very good toasted or just eaten plain.  What’s critical is that any bowl you use for baking in the oven is oven safe.  Brand names like Pyrex make bowls with this characteristic and most large casserole bowls have the same properties.

The process starts in the bread machine using the basic dough setting and the dough is then dropped into a well buttered bowl for a second rise.  If you have a lid you can cover the bowl to help the rise or cover it with plastic wrap.  The second rise takes about a half an hour.  Once the dough has finished the second rise, remove the cover and bake.

(Makes a 2-pound loaf. For a 1-pound loaf divide the ingredients in half).

INGREDIENTS:
 2 cups of warm water at 110 degrees F. or 43 degrees C. (An easy way to do this is to either microwave the water for 60 seconds or add 1 1/2 cups of cold water with a 1/2 cup of boiling water).
 1/4 teaspoon of salt
 2 teaspoons of sugar
 2 tablespoons of butter at room temperature
 4 cups of bread flour or all-purpose flour
 2 teaspoons of bread machine yeast or active dry yeast
DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated in the recipe. Select the basic dough setting. Don’t worry if the dough appears to be a bit sticky.

2

Butter your ovenproof bowl.

3

Pour the dough from the bread machine pan into the buttered bowl. The dough will be a bit sticky.

4

Cover the bowl with a lid or plastic wrap and let rise again for 30 minutes.

5

Preheat the oven to 375 degrees F./190 degrees C.)

6

Bake the bread for 30 minutes and check for browning to get an artisanal crust. If the loaf needs more time, bake it for another 15 to 30 minutes.

7

When done, remove from the oven and let cool and rest in the bowl. When rested, turn bowl upside down and place bread on cutting board. Slice and serve.

Ingredients

INGREDIENTS:
 2 cups of warm water at 110 degrees F. or 43 degrees C. (An easy way to do this is to either microwave the water for 60 seconds or add 1 1/2 cups of cold water with a 1/2 cup of boiling water).
 1/4 teaspoon of salt
 2 teaspoons of sugar
 2 tablespoons of butter at room temperature
 4 cups of bread flour or all-purpose flour
 2 teaspoons of bread machine yeast or active dry yeast

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated in the recipe. Select the basic dough setting. Don’t worry if the dough appears to be a bit sticky.

2

Butter your ovenproof bowl.

3

Pour the dough from the bread machine pan into the buttered bowl. The dough will be a bit sticky.

4

Cover the bowl with a lid or plastic wrap and let rise again for 30 minutes.

5

Preheat the oven to 375 degrees F./190 degrees C.)

6

Bake the bread for 30 minutes and check for browning to get an artisanal crust. If the loaf needs more time, bake it for another 15 to 30 minutes.

7

When done, remove from the oven and let cool and rest in the bowl. When rested, turn bowl upside down and place bread on cutting board. Slice and serve.

Dutch Oven Bread Recipe

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