Now I remember why I don’t bake bread too often… My husband and I end up eating almost the entire loaf! I have a huge problem with bread–I love it too much and it is bad for my own good. Bad bread, go away! Gooood bread, lovely, warm, inviting, soft, crusty, smells so damn great bread! Terrible bread! Well, now that I have that all out of my system, we can proceed 🙂 Last week I found another use for my beautiful red Dutch oven–I baked bread in it. This recipe is super easy and all it requires is the will and patience to wait.
Take a bowl and put in 3 cups of all purpose flour, 1 3/4 tsp salt, and 1 tsp active dry yeast . Grab a spatula, pour 1 1/2 cups of room temperature water into the bowl and mix away until incorporated. Cover it with a plastic wrap–I put a towel over the wrap because I like surprises and wanted to peek at the risen dough the next day 🙂 Leave it on the counter. That’s it! Now, walk away, go on with your life and only visit the bowl again in 12 to 18 hours. I left mine very close to 18 hours.
Before you pop the dough in the oven, preheat it to 450 degrees F and put the Dutch oven in the oven–hahaha oven in the oven–so that it is also at the same temperature. I let it preheat for 10 minutes. Take the Dutch oven out.
Put the lid on and stick it into the oven for 30 minutes. Hypnotized by the wonderful aroma, make your way to the oven and remove the lid and bake for 15 to 20 minutes. I left mine for 15 and it was nice and golden brown on top.
I rarely let bread cool down after I take it out of the oven. I waited maybe 5 or so minutes then I sliced it and a smile spread across my face and it was exciting!
Recipe taken from Jo Cooks
Bake this now–I implore you! Cheese it up, butter it up, honey it up! Gobble it all up!