Quick No Knead Dutch Oven Bread

Quick No Knead Dutch Oven Bread

Short on time and need bread or simply want to enjoy warm homemade bread try this quick bread recipe. You won't believe how easy it is. Impress your friends and bring it to your next dinner, cut up into cubes and then pair with your favorite olive oil!

Ingredients:

  • 3 cups (360g) all purpose flour, or bread flour
  • 1 packet (7g) or 2 teaspoons Quick Rise or RapidRise instant yeast
  • 1-1/2 teaspoons table salt (9 grams)
  • 1-1/2 cups lukewarm water (up to 100°F) (338 grams)
Instructions:

Make the Dough
  • Fluff up the flour before measuring or weighing; then add the flour, yeast and salt to a mixing bowl and stir to combine. Make a well in the center and pour in the water, stir and mix completely. The dough will be soft and sticky.
  • Cover the bowl with an oil-sprayed plastic wrap and let stand in a warm spot at room temperature. Let rise for 1 hour (I like to set the covered bowl on top of the refrigerator).
  • After 40 minutes, place a 4 or 6-quart Dutch oven with lid in the oven and preheat to 450°F.
  • Sift a light dusting of flour on a large piece of parchment paper and set aside.
  • When the dough has rested for the 1 hour, turn it out onto a lightly flour-dusted work surface. Use a bench scraper to turn and fold the dough 5 or 6 times to shape into a rough ball. Dust lightly with flour.
  • Place the dough with the floured side down, in the center of the reserved sheet of parchment paper. Dust the exposed top lightly with flour and cover with a fresh piece of plastic wrap. Let the dough rest on the counter top for 15 minutes.  

Bake the Bread

  • Carefully remove the Dutch oven from the oven, remove the lid. Remove the plastic wrap covering from the dough, and using the parchment paper as a sling, lift the dough and set it into the Dutch oven. Spray the top of the bread with some water (see notes).
  • Replace the lid and transfer to the oven.
  • Bake for 30 minutes, then remove the lid from the Dutch one and bake the bread for an additional 15 minutes.
  • Transfer the hot Dutch oven to the work area and using the parchment paper, lift the bread out and place on a wire rack. Let cool before slicing.
  • Drizzle or dip into your ridiculously delicious and healthy EVOO from OLIVE OIL GROVE

Notes:

  • The protein content in all-purpose flour is generally about 10 percent. Bread flour has a slightly higher protein of 12 percent and the water should be increased by 1/4 to 1/3 cup. The dough should be sticky and soft.  
  • Yeast will have an expiration date on the package or container, use within the date limit.  
  • Keep yeast in the refrigerator.
  • Use lukewarm water, 100°F, hot water will kill the yeast.
  • If you spray the top of the bread dough with water before placing it in the oven, it will produce more steam and help the bread rise even higher.
  • Bread baked in a Dutch oven works because the Dutch oven holds the steam in and helps the bread rise better. This produces a lofty loaf with a crackling crust. Don't leave the lid on for the entire bake time. Remove the lid after the first 20 to 30 minutes so the crust does not get too thick.
  • To determine that the bread is cooked completely, tilt the bread on its side and thump the bottom. It should sound hollow. You can further check the temperature with an instant-read thermometer. When done it will register 210°F when inserted in the top of the bread.
Source: Savor the Best