Recipe

No Knead Dutch Oven Bread Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 11 months ago Delicious, moist, and easy! This recipe was in this month's (Dec/Jan 07) issue of Mother Earth News and was originally adapted from the New York Times. Prep time does not include dough resting time. Prep:20m Cook:50m Servings:8	Darbar
	fresh homemade bread dutch oven

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Ingredients

¼ tsp active dry yeast

1½ cups warm water

3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.

1½ tsp salt

Cornmeal or wheat bran for dusting

Directions

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, pref¬erably 12 to 18, at warm room tempera¬ture, 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 even¬ly, 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.

Yield: One 1½-pound loaf.

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Comments

damiadedannon 1 year, 11 months ago said:
I HAVE to try this one. I am crazy about anything I can cook in a dutch oven!

grizzlybear 1 year, 11 months ago said:
Hay this looks really good.......when up at my ranch we cook in dutch ovans every day almost......I got this thing about old chuck wagon cooking......they could cook just about everything in thoes ovans.......thanks for the post

organicmama 1 year, 11 months ago said:
This looks good, will have to try it.

rosemaryblue 1 year, 11 months ago said:
Love this recipe. It is great. Very interesting...I'm assuming that the cornmeal keeps it from sticking to the dutch oven, since it is not greased. I've cooked bread on tiles before, but have always greased the pans. Thanks for sharing.

zena824 1 year, 11 months ago said:
Love the looks of this recipe too.... Great to see you posting again.....

dancegypsy67 1 year, 11 months ago said:
Cooking Illustrated also ran a recipe for "No Knead" bread in the Jan/Feb 08 issue. I'll probably have to try them both (after I buy my dutch oven!).

tinadunlap 1 year, 7 months ago said:
Great bread...easy to bake and so wonderful...we all love a crusty loaf. 5 stars for sure. tina d

frankieanne 1 year, 7 months ago said:
This was a wonderful loaf of bread! I made a one pound loaf (2/3 of the recipe) because my Dutch oven is a 5 quart, but I think it could have easily held the whole recipe. Crusty, chewy, delicious and easy! Thank you! :)

sunflower48386 9 months, 4 weeks ago said:
I've made bread in my dutch oven over the campfire. Yea, it is good. thanks for the post. 5 forks

bakermanrooster 1 week, 6 days ago said:
Dutch oven I love to cook in dutch ovens and now I can bake in it to the best of both worlds High fives.
Bakermanrooster--Richard

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