HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil
Provided by Jordan Kenna
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Stir the yeast into the water and allow the yeast to bloom until foamy.
- In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
- Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
- Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
- Once finished, cover and let the dough rise again for another 1 ½-2 hours.
- Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
- Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
- Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
- Cover and let rise for 1 hour.
- Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
- Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
- Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
- Cover with the lid and return the pot to the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Remove bread from pot, cover, and let cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
DUTCH-OVEN BREAD
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY
Impress your friends with this homemade dutch-oven bread. Bread-making can be time consuming but this recipe uses active yeast to help speed up the process. And with cheddar and jalapeño involved, you know you're in for a treat.
Provided by Katie Aubin
Categories Sides
Time 3h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
- In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
- With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
- Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
- Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
- Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
- Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an "X", which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
- Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
- Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
- Slice the bread and serve as desired.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 40 grams, Fat 12 grams, Fiber 1 gram, Protein 13 grams, Sugar 0 grams
DUTCH OVEN CARAWAY RYE BREAD
No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.
Provided by chalkie
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 19h5m
Yield 12
Number Of Ingredients 9
Steps:
- Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
- Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
- Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
- Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
- Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g
SHEEPHERDER'S BREAD
A wonderful, fine textured bread baked in a iron Dutch oven. this is an old Basque sheep herder's recipe. originally it was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven. it is enormous, but well worth the time and labor of love to make it.
Provided by mama blue
Categories Yeast Breads
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
- *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
- Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
- Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.
More about "homemade dutch oven bread recipe by tasty"
15 BREAD RECIPES TO TRY DURING QUARANTINE - BUZZFEED
HOMEMADE DUTCH OVEN BREAD - YOUTUBE
From youtube.com
Author TastyViews 2M
EASY DUTCH OVEN BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
- Line work surface with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside.
- In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the seeds. Stir with spatula until it comes together and seeds are incorporated (no kneading required). Dough will be very sticky. Cover bowl with lid or plastic wrap and rest at room temp (70˚F) for 2 hours or until tripled in volume.
CAMPFIRE BREAD: HOW TO COOK BREAD IN A DUTCH OVEN - UNO CASA
From unocasa.com
- Start preparing campfire Dutch oven bread by measuring out flour, yeast, and salt into a mixing bowl. Combine the ingredients together, then start slowly pouring in warm water.
- As you pour in warm water, use your hands to mix the liquid into the dry ingredients. Keep pouring and mixing, and you’ll find that the dough starts to form.
- You need your dough to have an elastic texture, and if it’s too sticky, you can add more flour. If it’s too dry, you can pour in more warm water until you have the desired consistency.
QUICK DUTCH OVEN BREAD RECIPE - OVENSPOT
From ovenspot.com
- Blend the yeast into the water and leave for 5 minutes. This will bring about a light froth on the water.
- The foam indicates that the yeast has been activated. In a huge bowl, blend the flour and salt by hand and afterward make a well in the center. Empty the water yeast blend into the center.
- Wet your hands before touching the mix to keep the blend from adhering to your fingers. At that point blend the mixture by hand. It should pull away from the sides of the bowl, on the off chance that it doesn’t, sprinkle in limited quantities of flour until it does.
FOOLPROOF DUTCH OVEN BREAD RECIPE - THE LEAN GREEN BEAN
From theleangreenbean.com
- Pour the warm water into a large bowl. Add yeast and a pinch of sugar and let sit for 5 minutes.
EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
HOMEMADE DUTCH OVEN CRUSTY BREAD - EATING EUROPEAN
THE EASIEST NO KNEAD DUTCH OVEN BREAD RECIPE - VIBRANT
From realandvibrant.com
- Make the dough: In a large bowl, combine the flour, salt, and yeast. Slowly add the water and mix with a wooden spoon until a blobby, somewhat sticky ball forms. Do not over mix.
- Let the dough sit: Cover the bowl with plastic wrap and let dough sit covered at room temperature for 12-24 hours.
- Preheat oven and dutch oven: Preheat the oven to 450F. Place the dutch oven with the lid on in the oven while the oven is preheating.
HOMEMADE DUTCH OVEN BREAD: KNEADED AND NO-KNEAD METHODS ...
From kitchenjoyblog.com
- In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, salt, yeast, and water. Knead in mixer on medium speed for 10 minutes, until dough is smooth and elastic.
- Cover bowl with plastic wrap or the lid of a pot and allow to rise for 2-4 hours until doubled in bulk.
- Knead risen dough on a floured surface for a few minutes to remove air bubbles and to redistribute the yeast. Shape into a loose ball, set on a large piece of parchment paper, and cover with a towel for 10 minutes to allow gluten to relax.
HOMEMADE BREAD IN A DUTCH OVEN - JULIA RECIPES
From juliarecipes.com
- Combine the all-purpose flour, yeast, carvi seeds (optional) and salt in a large bowl. Stir in water and combine with wooden spatula.
- Transfer the dough onto a clean surface, sprinkled with flour (approx. 3 tbs). Sprinkle some flour also over the dough (1 tbs), so it doesn't stick to your hands. The dough will be loose and sticky, but very soft. Fold the dough gently in a shape of a ball. Use dough scraper to help you to shape and lift the dough.
HOMEMADE ARTISAN BREAD RECIPE + VIDEO - SALLY'S BAKING ...
From sallysbakingaddiction.com
- In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
- Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
HOMEMADE VEGAN BREAD (NO DUTCH OVEN NEEDED!) - PLANT.WELL
From beplantwell.com
- Heat water just until warm to touch (not over 110°F), and mix in sugar. Pour yeast on top and do not stir in, let it sit for 10 minutes until frothy.*
HOMEMADE RYE BREAD RECIPE - MASHED.COM
From mashed.com
- Stir together the flours, salt, and yeast in a large mixing bowl. Add the water, and mix until no bits of dry flour remain. The dough will be very sticky.
- Cover the bowl with plastic wrap, and let the dough rise at room temperature overnight until the dough has doubled in size, about 12-18 hours.
- Generously dust a work surface with flour. Tip the bowl slightly, and use a rubber spatula or your fingertips to gently remove the dough from the bowl onto your work surface without tearing it. Lightly flour your hands, and gently fold the dough into itself, shaping it into a ball.
DUTCH OVEN NO KNEAD BREAD - BOWL OF DELICIOUS
From bowlofdelicious.com
- In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved (I like using a whisk for this).
- Add the flour (3.25 cups) to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. You can scrape what's left on the spoon with a silicone spatula.
- Cover the bowl with a kitchen towel (or place the container to the lid on ajar). Leave it for 2-3 hours to rise in a somewhat warm place (If it's cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm just leave it out, or if it's warm outside you can place it there).
COOKING BREAD IN A POT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY OVEN ROTISSERIE CHICKEN RECIPES - THERESCIPES.INFO
From therecipes.info
HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY | RECIPE | DUTCH ...
From pinterest.ca
RECIPES FOR DUTCH OVEN BREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PIN ON RECIPES
From pinterest.com
[HOMEMADE] DUTCH OVEN BREAD : FOOD
From reddit.com
TASTY - HOMEMADE DUTCH OVEN BREAD FULL RECIPE:...
CRUSTY COUNTRY BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY HOMEMADE BREAD RECIPE DUTCH OVEN - FOODRECIPESTORY
From foodrecipestory.com
OLIVE OIL & ITALIAN HERB DUTCH OVEN BREAD | TASTY KITCHEN ...
From tastykitchen.com
HOMEMADE DUTCH OVEN BREAD RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
8 DUTCH OVEN BREAD RECIPES THAT ARE BETTER THAN THE …
From allrecipes.com
DUTCH OVEN BREAD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
ARTISAN HOMEMADE BREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOMEMADE BREAD DUTCH OVEN RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
DUTCH-OVEN BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY | RECIPE CART
From getrecipecart.com
HOMEMADE DUTCH OVEN BREAD TASTY : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
TASTY HOMEMADE DUTCH OVEN BREAD - ALL INFORMATION ABOUT ...
From therecipes.info
GRAIN BREAD RECIPES FOR OVEN : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
DUTCH OVEN FOR BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY - MORE USEFUL ...
From therecipes.info
HOMEMADE BREAD RECIPE : 29+ EBOOK FOOD VIDEOS - GIANT ...
From giantdeliverypromocode.blogspot.com
DUTCH OVEN WHITE CRUSTY BREAD RECIPE - VALYA'S TASTE OF HOME
From valyastasteofhome.com
DELICIOUS HOMEMADE DUTCH OVEN BEER BREAD - WHEN'S MY VACATION
From whensmyvacation.com
HOMEMADE DUTCH OVEN BREAD RECIPE - THE TAYLOR HOUSE
From thetaylor-house.com
EASY HOMEMADE DUTCH OVEN BREAD - KILLING THYME
From killingthyme.net
DUTCH OVEN FOR BREAD BAKING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love