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Dutch Oven Bread Recipe

Yields1 Serving

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. 

 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

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.


Butter your ovenproof bowl.


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


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


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


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.


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.