Monday, May 23, 2011

Crusty Dutch Oven Bread

This is an easy, rustic, no knead bread.  The hard part is remembering to start it the night befor you eat it.

3 c flour
1/2 tsp yeast
1 1/2 tsp salt
1 1/2 c warm water

Make dough the night befor serving. Mix all ingredients by hand (no mixer).  Set it on countertop in a bowl, covered with towel and leave overnight.  3 hours before serving dump dough onto a floured counter top and fold into thirds (like an evelope) 3 times.  Cover with cloth and let rise for 2 hours.  1/2 hour before baking place dutch oven into 425* oven to heat.  After 2 hours of rising place dough into hot dutch oven and bake for 30 min with lid on.  Remove lid and bake for another 10-15 min.  Remove from dutch oven and listen to the bread crackle as it cools.

I like to just break the bread apart with my hands and dip into olive oil with balsamic vinegar and pepper like at Macaroni Grill.  Yum Yum!

1 comment:

jamie k said...

em - do you really use a dutch oven? what if i don't have one?