STOVETOP BREAD

Stovetop Bread image

Provided by Food Network Kitchen

Time 2h25m

Yield 1 loaf

Number Of Ingredients 5

2 tablespoons unsalted butter, melted, plus more for the Dutch oven
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)

Steps:

Butter a 9-inch Dutch oven and set aside.
Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.

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