Dutch Oven Peasant Bread

June 24, 2013

198

This bread was great on it’s own with just a little butter but it was even better when I made Grilled Cheese with and it was out of this world when I made French Toast with it!!! That post will be coming soon. Can you see how dense the bread is and that wonderful perfectly crisp crust? I see no reason that I should ever buy a loaf of artisan bread again. Just imagine all the possibilities with just small adjustments to the recipe. I think the next time I make this I am going to press herbs on

3 and 1/2 cups of BREAD flour (this is important not use AP)
2 tbs of yeast (I don't use the packets I buy my yeast in a jar)
2 tbs sugar
2 cups warm water
2 and 1/2 tsp kosher salt {Original recipe called for 1 and 1/2 tbs}

Proof yeast: place the sugar and yeast in the bowl you are going to mix it all in {a stand mixer is best} pour the warm water over and give a quick whisk let it rest for about 8-10 min until it starts to foam up. {If you don't get any foam by 10-15 min your yeast is dead} Place the dough hook on and slowly add the flour/salt one cup at a time the dough will be sticky but let the dough hook do most of the work for you let it run about 2 min {don't over beat or your dough will be hard} on a floured surface gently knead the dough about 5 times grease a bowl and place the ball of dough in cover with a kitchen towel and let it rise for 30 min preheat the oven to 400 with your dutch oven inside gently rub flour on to the dough on all sides cut 3 slits in the top once up to temperature take the dutch oven out and gently place the dough inside don't punch it down {it may make a small pop sound when transfer it. that is ok} bake for 30 minutes covered at 400 then remove the lid and let bake for 10 more min to brown the crust up when you remove your bread from the pot you will have the most beautiful looking loaf you have ever seen

Nutritions

Calories
178

Sodium
1769mg
73% DV

Fat
0.56g
0% DV

Protein
4g
9% DV

Carbs
38g
12% DV

Fiber
1g
6% DV

Baked