I apparently missed the bread making craze during the COVID lock-downs. I shouldn’t have overlooked all of the hype! Especially if I had known bread making would be THIS easy! Guys… GUYS! This bread reminds me a lot of the bread you’d find at Carrabba’s or the other amazing breads at Italian restaurants. This bread only has 4 ingredients (most I’m guessing you already even have in your pantry), no kneading needed (see what I did there 😉 ), and comes out moist on the inside with a great crust on the outside. I found this recipe from Joy Food Sunshine. Enjoy this with oil and herbs Carrabba’s style or for artisan sandwiches… you can’t go wrong however you eat it!
- 3 cups all-purpose flour
- 1 1/2 tsp sea salt
- 2 tsp active dry yeast
- 1 1/2 cups warm water, 105 degrees Fahrenheit (YES! The temperature is important… if the water is warmer than 105 degrees Fahrenheit it will ruin the active dry yeast and your bread won’t rise properly… it’s chemistry, y’all!)
- Mix the dry ingredients well in a mixing bowl.
- Mix the warm, 105 degrees Fahrenheit water into the dry ingredients well until it forms a dough.
- Cover the mixing bowl tightly with plastic wrap sprayed with nonstick spray. Cover the entire bowl with a damp tea towel.Place the bowl in a warm, undisturbed area of the kitchen for 18-24 hours to rise (preferably 24 hours).
- An hour before serving, preheat a small (approximately 2.4 L) Dutch oven with lid in the oven to 450 degrees Fahrenheit.
- Prepare the dough while the oven is preheating by removing the dough from the bowl onto a floured surface. Incorporate a few tablespoons of flour into the dough until the dough feels floppy or limp. Cover the dough with a floured tea towel to maintain moisture until the oven and Dutch oven are preheated.
- Remove the Dutch oven from the preheated oven and remove the lid. Spray the inside of the Dutch oven thoroughly with nonstick spray. Carefully add the floured dough to the Dutch oven and make sure the dough is dispersed in the Dutch oven easily. Replace the Dutch oven lid.
- Bake the dough covered for 30 minutes. Remove the lid from the Dutch oven and bake the bread uncovered for an additional 15 minutes.
- Remove the bread from the Dutch oven and allow it to cool on a wire rack before serving. Cover the bread in a tea towel to maintain moisture if not serving immediately.
- Serve with your favorite oil and herb or oil and vinegar combination, for sandwiches, or with your favorite soups. Enjoy!
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