This bread was so fast, I didn't even see it. I'm a big fan of same-day off-the-cuff bread bakes. Still takes a few hours, but it's easy and the bread is delicious.
Here's everything ready to go: flour, yeast, sugar, salt, and lukewarm water. I actually used 300g of flour. You can also see the lame I use for scoring the dough.
After combining in the mixer, I knead the dough by hand until it's smooth and spongy. After forming into a nice ball, it's ready to sit for two hours.
This is after the first rise - two hours. It definitely doubled in size... maybe more.
This is after the second rise - another 30-60 minutes. I pushed a sheet of parchment into the hot Dutch oven using a kitchen towel, rolled the dough into it, and made a simple cross score with a lame.
When the bake finished, I let the bread cool for 30 minutes or so, and then I couldn't wait to have a bite... and neither could Leela Storm. The bread is great on its own, but I love dipping it into a mix of EVOO, balsamic, cracked pepper, Maldon, and parmesan.
🐶 Leela Storm's Suggested Pairings
- 🎵 Genesis - Turn it on Again
- 🍷 Stags Leap Chardonnay
🍽 Kitchen Critique
A Dutch oven makes easy-to-bake bread even easier. There's no need for a pan of water below it and the bread keeps a great shape.
The oven temp is crucial - make sure you have an accurate temperature. Mine takes about 20 minutes after the beep to get there.
Leela met me downstairs when it came out of the oven and waited while it cooled hoping to get a taste (which she did). She's my biggest bread fan!
✔ Takeaways
- Save yourself some bread stress... use a Dutch oven.
- Bread can be easy and planned for same-day baking.
- It's only five ingredients! You got this!
- Leela actually loves my homemade bread - if it's good enough for her, you know it's special.
📖 Recipe
Dutch Oven Quick Bread
Quick bread is a great addition to any day or dinner and using a Dutch oven makes it even easier.
- Prep Time: 200
- Cook Time: 35
- Total Time: 3 hours 55 minutes
- Yield: 1
- Category: bread
- Method: oven
- Cuisine: american
Ingredients
For the Bread
- 300 g bread flour
- 1 ½ tsp active dry yeast
- 1 ¾ tsp salt
- ¾ Tbsp sugar
- About ¾ cup lukewarm water
For the Dipping Oil
- Good EVOO
- Good balsamic vinegar
- Maldon
- Cracked pepper
- Parmesan
Instructions
The Dough
- Weigh out 300 g of bread flour.
- Add the salt, sugar, and yeast into the flour and mix lightly with a whisk.
- Transfer to your mixing bowl, turn mixer on low (2-3), and add water until combined and not sticky (about 5 minutes).
- Get some flour on your hands and remove dough to a flat surface coated with flour.
- Knead the dough until smooth and springy (a few more minutes) and form into a ball.
- Coat another bowl lightly with oil (using a paper towel) and set the dough in it.
- Let rise for 2 hours.
- After the dough has doubled in size, knead it again, form into a ball and set back in the bowl for 1 hour.
- Meanwhile, pre-heat your oven to 450º with the Dutch oven.
- After an hour, the dough should have risen again.
Ready to Bake
- Remove Dutch oven to stovetop (careful - it's hot!).
- Cut a piece of parchment paper and push it into the Dutch oven.
- Roll dough onto the parchment paper.
- Use a sieve and a small amount of flour to dust the top of the dough.
- Score the dough with a lame, if desired, for an ultra-cool presentation.
- Cover the Dutch oven and place back in the oven.
- Bake for 25-30 minutes covered.
- Bake for an additional 10 minutes uncovered.
- Remove bread to a tray and cool for 30 minutes before cutting.
The Dipping Oil
- Start by covering the bottom of a saucer with EVOO.
- Pour some balsamic in the center of the oil.
- Crack some pepper, pinch some Maldon, and sprinkle some parmesan over top.
Notes
Cook times will vary based on your location and the accuracy of your oven temperature.
Use a towel or pot holder to push the parchment into the Dutch oven.
Keywords: dutch oven bread
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