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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. 

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.