Best Dutch Oven Bread Recipes

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY

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!

DUTCH-OVEN BREAD

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.

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE BY TASTY

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!

CRUSTY DUTCH OVEN BREAD

Steps:

• Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
• Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
• Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
• Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
• Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
• Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

NO-KNEAD DUTCH OVEN BREAD

Steps:

• Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
• Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
• Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
• Carefully remove the Dutch oven, place dough inside, and cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

DUTCH-OVEN RAISIN WALNUT BREAD

Steps:

• In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add 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 loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

DUTCH OVEN CARAWAY RYE BREAD

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.

EASY NO KNEAD DUTCH OVEN CRUSTY BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
• The dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it.
• Sprinkle it with a little more flour and fold it over on itself once or twice.
• Cover loosely with plastic wrap and let it rest for about 15 minutes.
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
• Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
• Cover with another towel and let rise for about 1 to 2 hours.
• When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
• At least 20 minutes before the dough is ready, heat oven to 475 degrees.
• Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
• The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
• Cover and bake for 30 minutes.
• Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

DUTCH OVEN SOURDOUGH BREAD

Steps:

• Combine water, sugar, sourdough starter, yeast, and salt in a large mixing bowl. Stir in flour and flaxseed meal. Knead dough with either your hands or an electric mixer fitted with a dough hook attachment for 5 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise for 2 hours.
• Punch the dough down, turn onto a lightly floured surface, and knead briefly to shape into a ball. Place in a bowl lined with parchment paper. Cover with a kitchen towel and allow to rise until doubled in size, 1 to 1 1/2 hours.
• Meanwhile, place an empty 6-quart Dutch oven in the oven and preheat the oven to 475 degrees F (245 degrees C).
• Slit the top of the loaf 1/4-inch deep with a very sharp knife. Carefully place the dough, still on the parchment paper, into the hot Dutch oven and cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake for 20 minutes more. Remove bread from the Dutch oven and let cool on a wire rack for at least 1 hour before slicing.

GARY'S HONEY ROSEMARY DUTCH OVEN BREAD

Steps:

• 1. Make the dough for this bread the afternoon before you want to bake it. I usually do that around 3 o'clock. In a large mixing bowl, place the Rosemary, Salt, Pepper, Yeast and Flour. Use a fork to blend well.
• 2. In a large pouring cup. Mix the warm Water, Olive Oil, and Honey by stirring. Pour over the dry ingredients.
• 3. Use a rubber spatula to stir/fold the dough as much as you can. Some of the flour might not incorporate at this point. Using your hands work the dough for 1-2 more minutes by folding or gently kneading just until it comes together well enough to shape a ball.
• 4. Place the ball of dough, rubbed with a very little amount of additional olive oil in a clean large bowl. Cover with plastic. Let sit to rise at room temperature for about 3-4 hours. It should have doubled in size.
• 5. Punch down dough. Shape into a ball. Cover again with the plastic. Refrigerate overnight until morning.
• 6. When you get up in the morning, remove the dough from the fridge. Punch it down and shape it in a ball. Place it in a 5 quart Dutch oven that is lined with two layers of parchment paper. The double layer will assist in the bottom not over-browning. Cut a shallow x in the top of the bread with scissors. Using a small sieve, give the top of the loaf a good dusting of a couple Tbsp of additional flour. Cover with plastic and let rise until double in size. That will take about 2 1/2 hours.
• 7. Before you get ready to bake your loaf of bread, prepare your oven for optimum baking. With one rack in the lowest position, set an empty cookie sheet or baking stone on it. This is done to deflect the heat away from the bottom of your Dutch Oven. Have a second rack positioned in the center of the oven. You will bake the bread on this rack.
• 8. When your loaf is ready to bake, remove the plastic and place the lid on the Dutch Oven. Place in a Cold Oven. Close the oven door and turn the oven on to 375 degrees. Bake for 1 hour. Do not open the door during this time.
• 9. After bread has baked 1 hour, remove lid and continue to bake an additional 10 minutes.
• 10. Remove the bread from the oven and remove loaf immediately to cool on a rack. Cover the loaf with a lightweight cotton or linen tea towel. Leave to cool at least 2 hours before slicing with a good bread knife.

DUTCH OVEN WHOLE WHEAT BREAD

Steps:

• Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
• Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
• Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
• Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
• Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

THE BEST CRUSTY BREAD (DUTCH OVEN)

Steps:

• 1. Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
• 2. Add the water and stir with a wooden spoon until the dough is mixed well.
• 3. The dough will be quite sticky and shaggy looking, but that's OK.
• 4. Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
• 5. Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
• 6. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
• 7. With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
• 8. Take the hot pot from the oven and gently place the dough into the pot.
• 9. Cover with the lid and return to the oven and bake for 30 minutes.
• 10. Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
• 11. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

DUTCH-OVEN JALAPEñO CHEDDAR BREAD RECIPE

Steps:

• SPECIAL EQUIPMENT dutch oven with lid silicone spatula, if you don't have one, you can use your slightly moistened hand Preparation 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!

DUTCH OVEN CRUSTY ARTISAN BREAD

Steps:

• 1. Stir dry ingredients together.
• 2. Add water.
• 3. Cover with plastic and let sit 2 hours up to 14 hours. It will be ready to bake at 2 hours but you can let it sit up to 14 hours for your convenience.
• 4. Turn out onto a floured surface and form into a ball.(be sure and coat your hands with flour as the dough is sticky) Cover once again in plastic and let rest. While this rest preheat your oven to 450 degrees. Once your oven is ready then preheat your dutch oven for 30 minutes.
• 5. Place dough into the dutch oven and cover.(I usually grease mine with ghee) Bake 30 minutes. Remove the cover and bake an additional 10-15 minutes.

BONNIE'S ARTISAN DUTCH OVEN SANDWICH BREAD

Steps:

• 1. EQUIPMENT: Small Dutch Oven with tight fitting lid Parchment paper Danish Whisk for mixing
• 2. Gather your ingredients and read through the recipe before you begin. Make sure your ingredients are room temperature.
• 3. The Danish whisk is a wonderful tool for mixing flour and wet dough. I use it all the time for pulling dough away from the sides of the bowl. It is very sticky dough and sticks to your fingers, but it doesn't stick to the Danish whisk.
• 4. When the bread is completely cool, place in a ziplock bag with two large paper towels to keep moisture from forming. The bread can be frozen.
• 5. MIXING THE DOUGH Make sure all your ingredients are at room temperature. I set the ingredients on the counter at least an hour before I make bread. Using a large mixing bowl, combine all the DRY ingredients and mix until well combined. Measure the room temperature water and pour it over the flour. Take the Danish whisk and mix the dough until you don't see anymore flour. No need to knead!
• 6. This will be a loose dough. Cover the bowl tightly with saran wrap. I put mine in the pantry because there is no draft in there from the air conditioner. Let the mixture rise overnight for 15 to 18 hours. It will double in size, and it will have bubbles all over the top of it. The dough tries to pull away from the sides of the bowl. It smells yeasty. It is ready! :)
• 7. FORMING THE DOUGH Dip your hands in flour and sprinkle some flour around the edges of the bowl. Gently pull the bread away from the sides of the bowl with the Danish whisk.
• 8. Gradually loosen the dough from the bottom of the bowl. Use as little flour as necessary.
• 9. Shape into a loose ball without kneading. Turn it out on a cutting board. Cover the dough with a tea towel, and let it rest for an hour.
• 10. PREHEATING THE OVEN Preheat the oven AND the pot (without the lid) to 425 degrees (for rustic crunchy) or 420 degrees (for a softer crunch) about ten minutes before the dough is ready to bake. (Read more about the temperature in STEP 15) Meanwhile, place parchment paper in a couple of nesting bowls to give it a bowl shape. I put something heavy in it to hold it down until ready to use.
• 11. NOTE: If you like the earthy taste of cornmeal on the bottom of your Artisan bread, sprinkle some on the parchment paper just before you put the bread in the oven.
• 12. BAKING THE BREAD After the dough has rested for an hour, remove the tea towel and cut two to three slits in the top of the dough with a sharp knife.
• 13. Remove the hot pot from the oven. Gently lift the dough and place it in the prepared parchment paper, and gather the edges of the parchment paper in both hands and lift both paper and dough into the center of the hot pot. (Careful it is a hot pot!) This is easier than trying to juggle dough that wants to move and you trying to drop it in the middle of the hot pot. Cover with its lid. Using mitts, return the pot to the hot oven.
• 14. Bake for 40 minutes covered and remove the lid to check how brown it is, and if it is not brown, continue to bake with lid on an additional 10 minutes until golden brown and done in the center. You can also take the temperature with a thermometer. Mine is done all the way through in 50 minutes. So I haven't needed to use a thermometer.
• 15. NOTE: Every oven is different. So watch your bread the last few minutes of baking time. In my oven, the bread bakes perfectly in 50 minutes without peeking at 425 degrees to yield a crunchy bread. However, I have been experimenting, and I tried doubling the recipe, but that didn't turn out well. It is best to make only single loaves with this recipe. Next, I experimented making the most perfect loaf ever, and baked at 420 F for 50 minutes with the lid on, yielded an outstanding, golden brown loaf of sandwich bread, pliable and not crumbly. The crust is slightly softer than the loaf baked at 425 F. I like rustic crunchy, and my husband likes a softer crunch. Success! Tip: When you are baking bread in your oven, take note of what you would like to see changed in the finished product. Modern ovens come with adjustable temperatures. You can experiment and find just the right temperature that will work the best in your oven.
• 16. AFTER BAKING After you have removed the Dutch oven pot from the oven, brush the top of the bread with the melted butter to keep it soft. Remove the bread from the pot and set on a rack to cool, and cover with a tea towel. Allow to cool before slicing....Of course, I do realize that is just wishful thinking! Enjoy!

HARRY'S WHOLE GRAIN NO KNEAD DUTCH OVEN BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the flours, and salt. Stir until well blended. The dough should be shaggy and sticky. Let rise overnight, at least 12-18 hours, for best results.
• Flour a work surface. Fold dough over itself once or twice. Place the dough, seam side down, on a floured kitchen towel. Cover with another floured kitchen towel.Let the dough rise at room temperature for 1-2 hours.
• Preheat the oven 20 minutes before the dough is ready to 475 degrees. Put the dutch oven into the oven. When dough is ready, take out the dutch oven, and then using the kitchen towels, flip the dough into the pot, seam side up. Shake the pot if the dough loses it's shape.
• Cover and bake for 30 minutes. Uncover and bake for 15-20 minutes, or until the dough is turned golden brown. Cool on a wire rack, and enjoy!

BONNIE'S RUSTIC ARTISAN DUTCH OVEN BREAD

Steps:

• 1. (1) Gather your ingredients and read through the recipe before you begin. Make sure your ingredients are room temperature. (2) This is a Rustic Artisan Bread, and I bake it at least two or three times a week. It is wonderful hot from the oven with soups and stews, sandwiches and toast. My husband's guilty pleasure is toast with butter and blackberry jam. (3) The Danish whisk is a wonderful tool for mixing flour and dough. I use it all the time for pulling dough away from the sides of the bowl. It is very sticky dough and sticks to your fingers, but it doesn't stick to the Danish whisk. (4) When the bread is completely cool, place in a ziplock bag with two large paper towels to keep moisture from forming. The bread can be frozen.
• 2. MIXING THE DOUGH In a large mixing bowl, mix the Dry ingredients together with the Danish whisk, and add the water and mix well. This will be a loose dough. Cover the bowl tightly with saran wrap. I put mine in the pantry because there is no draft in there from the air conditioner. Let the mixture rise overnight for 15 hours. It will double in size, and it will have bubbles all over the top of it. The dough pulls slightly away from the sides of the bowl, then you know it is ready.
• 3. FORMING THE DOUGH Dip your hands in flour and sprinkle some flour around the edges of the bowl. Gently pull the bread away from the sides of the bowl with the Danish whisk. Gradually loosen the dough from the bottom of the bowl. Use as little flour as necessary. Shape into a loose ball without kneading. Turn it out on a cutting board. Cover the dough with a tea towel, and let it rest for an hour.
• 4. PREHEATING THE OVEN Meanwhile, place parchment paper in the Dutch oven. Preheat the oven AND the pot (without the lid) to 450 degrees about ten minutes before the dough is ready to bake.
• 5. Cook's Tip: If you like the earthy taste of cornmeal on the bottom of your Artisan bread, sprinkle some on the parchment paper just before you put the bread in the oven.
• 6. BAKING THE BREAD After the dough has rested for an hour, remove the tea towel and cut two to three slits in the top of the dough with a sharp knife. Remove the pot from the oven. Gently lift the dough and place it in the hot pot (Careful!) Place the lid and using mitts, return the pot to the hot oven. Bake for 40 minutes covered and remove the lid, and if your bread is not brown enough, bake an additional 10 minutes until golden brown. Be sure to bake it long enough so it is done in the middle.
• 7. Cook's Tip: Every oven is different. So watch your bread the last few minutes of baking time. My bread is brown at 40 minutes but not quite done internally., so I put a foil shield between it and the lid and let it continue to bake with the lid on to prevent over browning.
• 8. AFTER BAKING Remove the pot from the oven, and place the bread on a rack. Brush the top of the bread with the melted butter to keep it soft, and cover with a tea towel. Allow bread to cool before slicing....Of course, I do realize that just isn't going to happen. Enjoy!

NO KNEAD CRUSTY DUTCH OVEN BREAD

Steps:

• 1. Directions 1 Whisk dry ingredients together. Add warm water. 2 Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.( But I put mine in the refrigerator overnight as I like a denser loaf.) I made this bread both on the counter overnight and in the refrigerator overnight but like the overnight in the refrigerator better. 3 Preheat oven to 450. 4 Place a cast iron Dutch oven with a lid or any pot with a lid to withstand the high temperature (NOT GREASED) in the oven and heat the pot for 30 minutes. 5 Meanwhile, pour the sticky dough on a heavily floured surface. Flour your hands and shape into a ball. 6 Cover with a tea towel until the Dutch oven is hot. 7 Remove hot lid from pot in the oven and drop the dough in. Cover and bake for 30 minutes. 8 Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack. 9 Notes: The original recipe said to bake 30 minutes covered and then 10 - 15 minutes uncovered. I took mine out after baking for 13 minutes after the lid is removed because it was looking quite brown. I'll do mine for 10 minutes next time. Mine sat overnight on the counter in a pampered chef glass measuring bowl with the lid on for 16 hours. (* you could use an ordinary bowl covered with a towel) Again, I like to put my dough overnight in the refrigerator for a denser loaf. 10 This bread is awesome. After I'd mixed the dough, I read about these variations. Make sure if you are adding any flavors to your bread, add them to the flour mixture before adding the water and stir to mix before adding the liquid. 11 Pepper Jack Cheese 12 Jalapeno and Cheddar 13 Raisin, Walnut, and Cinnamon 14 Pecan, Cinnamon, sugar 15 Pumpkin, sunflower, and poppy seed 16 Rosemary, lemon, Gruyere 17 Lemon, Thyme, Asiago cheese, Rosemary, Chives, and Thyme 18 Garlic and Basil

DUTCH OVEN DILL BREAD FOR THE FIREPLACE

Steps:

• Dissolve the yeast in water in bowl and let stand for 3 minutes.
• Add the next six ingredients [including the baking powder] Beat until well blended.
• Add eggs and enough flour for a stiff dough. Knead for one minute or until dough is smooth. Cover and let rise until double in bulk about 1 hour.
• Punch down. Place in well buttered 8 inch or 9 inch baking round pan. Cover and let rise fo 35 minutes.
• Preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. Place an inverted pie pan or metal trivet into the oven. Place pan with dough onto the inverted pan. Cover with a tightly rimmed lid. Place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
• If bottom is browning too fast, push a few coals away or roll away a burning log. If you wish a more browned top: Five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
• To unmold remove from dutch oven. Cool for 5 minutes and invert on plate. Brush top with soft butter.
• Serve hot or cold.

LOW-SODIUM DUTCH OVEN RYE BREAD

Steps:

• 1. In a large bowl, mix the flours, salt, yeast and caraway seeds
• 2. Once mixed thoroughly, pour in two cups of slightly warm water.
• 3. Begin mixing with a spatula. The dough will have a ragged look. Keep folding the dough into itself, scraping the sides of the bowl.
• 4. Seal the bowl using plastic saran-type wrap and leave it in a place where the temperature will remain stable for 18 hours.
• 5. When the 18 hours have elapsed, find a surface and dust it with flour. Uncover the dough, and using your spatula, begin unseating it from the bowl.
• 6. When the dough is free, plop it down on the dusted surface and fold it into itself a few times. Dust the top of it with flour and then cover it with a cloth. Leave it for 90 minutes.
• 7. Cut a circle of parchment paper for the bottom of the dutch oven. About fifteen minutes before removing the cloth from the dough, put the dutch oven with lid into the oven and preheat the oven to 450 degrees
• 8. After 90 minutes, remove the cloth from the dough. Using oven mitts, remove the dutch oven, take lid off, put the circle of parchment paper on the bottom and place the dough in the dutch oven. Sprinkle extra caraway seeds if you like, and score the top with a serrated knife. Cover the dutch oven with its lid and place in oven.
• 9. Bake for 20 minutes, then remove lid and bake for another 20 minutes.
• 10. Remove from oven, remove lid. Invert pot over a table and bread should slide out. Cool on a rack for at least an hour.