Dutch Oven Crusty Artisan Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUTCH-OVEN BREAD



Dutch-Oven Bread image

Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 4

3 to 3-1/2 cups (125 grams per cup) all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1-1/2 cups water (70° to 75°)

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.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

CRUSTY DUTCH OVEN BREAD



Crusty Dutch Oven Bread image

An incredibly easy, crusty white bread cooked inside a Dutch oven.

Provided by Stacey

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h10m

Yield 12

Number Of Ingredients 4

4 cups bread flour
1 ½ cups water
2 teaspoons salt
1 teaspoon active dry yeast

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.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY



Homemade Dutch Oven Bread Recipe by Tasty image

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Provided by Jordan Kenna

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 5

2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
1 envelope active dry yeast
4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
1 ½ teaspoons kosher salt
1 teaspoon olive oil

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!

Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams

DUTCH OVEN CRUSTY ARTISAN BREAD



Dutch Oven Crusty Artisan Bread image

I've had this recipe for a long time. I got it out of some old cookbook. I love this because there is absolutely no kneading! And it turns out a great crusty bread. Suitable for pairing with soups and stews or just dipping in some spiced up olive oil! Also I have found that this bread lends itself well to adding different spices...

Provided by Robyn0220 Starfire

Categories     Other Breads

Time 2h45m

Number Of Ingredients 4

3 c all purpose flour
1 1/2 c water, luke warm
1 1/2 tsp kosher salt
1 1/2 tsp active dry yeast

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.

THE BEST CRUSTY BREAD (DUTCH OVEN)



The Best Crusty Bread (Dutch Oven) image

The next time you want warm crusty bread, give this recipe a try. The outside is crisp while the inside stays firm and moist. To get the true crust effect, start the dough the night before. The aroma of the fresh bread baking in the Dutch oven will make the house smell wonderful. When you open the Dutch oven, there's the perfect...

Provided by Pat DiMercurio

Categories     Other Breads

Time 55m

Number Of Ingredients 4

3 c bread flour
1 tsp active dry yeast
1 1/2 tsp salt
1 1/2 c water, warm

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.

More about "dutch oven crusty artisan bread recipes"

DUTCH OVEN ARTISAN CRUSTY BREAD - LORD BYRON'S KITCHEN
dutch-oven-artisan-crusty-bread-lord-byrons-kitchen image
Web 2020-03-23 Using a sharp knife, gently score the dough with any pattern you like. Place a lid on the Dutch oven and bake for 30 minutes. …
From lordbyronskitchen.com
3.6/5 (22)
Total Time 1 hr
Category Breakfast, Brunch
Calories 152 per serving
  • In a glass bowl, add all of the ingredients, with the exception of the water, and stir together until well combined.
  • Add the water and stir into the dry ingredients until a dough forms. (You may need to add a tablespoon or so of flour if the dough is too wet, or a tablespoon or so of water if the dough is too dry.)
  • Form the dough into a ball. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen. (I placed mine in the oven to escape any breeze from an open window.)
  • Let the dough rise for a minimum of 12 hours. You can leave the dough to rise up to 18 hours, but no less than 12!


NO KNEAD ARTISAN BREAD RECIPE (CRUSTY BREAD IN DUTCH …
no-knead-artisan-bread-recipe-crusty-bread-in-dutch image
Web 2018-11-02 Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees (230 C Degrees). When ready to bake, take the now-very hot dutch oven out of the oven. Using the …
From foolproofliving.com


ARTISAN DUTCH OVEN BREAD – A COUPLE COOKS
artisan-dutch-oven-bread-a-couple-cooks image
Web 2019-03-10 Cover and allow to rise in a warm place (we use an 80° proofing oven) until doubled in size — 1.5 to 2.5 hours. Preheat the Dutch oven: When the dough has risen, place a Dutch oven in the oven and …
From acouplecooks.com


DUTCH OVEN NO KNEAD BREAD - BOWL OF DELICIOUS
dutch-oven-no-knead-bread-bowl-of-delicious image
Web 2020-04-14 See notes for how to store. 30 minutes to an hour before you are ready to bake, preheat your oven to 450 degrees F. Place your Dutch oven in the oven, with the lid ON, while the oven is preheating. Once …
From bowlofdelicious.com


8 DUTCH OVEN BREAD RECIPES THAT ARE BETTER THAN THE …
8-dutch-oven-bread-recipes-that-are-better-than-the image
Web 2021-03-10 View Recipe. Windy. This no-knead rye bread has a deep rich brown color, thick chewy crust, and soft interior," according to reviewer rrpawluk, who suggests using soy milk and cider vinegar if you don't …
From allrecipes.com


DUTCH OVEN ARTISAN BREAD
dutch-oven-artisan-bread image
Web 2021-10-28 Return the bread to the oven to finish baking uncovered until the crust turns deep golden brown, about another 15 to 20 minutes. Remove from the oven and allow to cool slightly before removing the loaf of bread.
From thefrozenbiscuit.com


BREAD BAKING IN A DUTCH OVEN | KING ARTHUR BAKING
bread-baking-in-a-dutch-oven-king-arthur-baking image
Web 2017-02-21 Make a few slashes in the top of your loaf (a lame works well for this), and then put the lid on. Bake for 25 to 30 minutes; remove the lid and bake for another 5 to 10 minutes, until the loaf browns fully. Remove …
From kingarthurbaking.com


CRUSTY DUTCH OVEN BREAD RECIPE | RECIPES.NET
Web 2022-03-24 Pour the bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle the yeast over the surface and allow to dissolve for about 5 …
From recipes.net


BEST DUTCH OVEN FOR BREAD RECIPE - MSN.COM
Web Oil a large bowl and add your dough. Cover with a towel and let it rise for about 30 mins in a warm dry place the punch it down. Recover and let the dough rise for another 30 …
From msn.com


ARTISAN BREAD | NO KNEAD BREAD | HOMEMADE DUTCH OVEN …
Web Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is...
From youtube.com


TOP 50 CRUSTY DUTCH OVEN BREAD RECIPE RECIPES
Web Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. … 2. Mix on medium speed using the paddle attachment until the dough comes together. …
From hola.churchrez.org


ARTISAN BREAD RECIPE - THE BLACK PEPPERCORN
Web 2018-12-11 Shape the dough into a ball, place in the bowl and flip so all sides are coated in the oil. Cover the bowl with plastic wrap. Put the bowl in a warm place with no draft …
From theblackpeppercorn.com


TOP 40 CRUSTY DUTCH OVEN BREAD RECIPE RECIPES
Web Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. … 2. Mix on medium speed using the paddle attachment until the dough comes together. …
From sahlah.hedbergandson.com


DUTCH OVEN ARTISAN CRUSTY BREAD - LORD BYRON'S KITCHEN - PINTEREST
Web This no-knead bread is made from flour, water, salt, and a small amount of yeast. It is fermented overnight, and baked in a preheated covered Dutch oven that mimics …
From pinterest.com


9 DUTCH OVEN BREAD IDEAS | DUTCH OVEN BREAD, BREAD, ARTISAN BREAD
Web Sep 21, 2020 - Explore Pamela's board "Dutch oven bread" on Pinterest. See more ideas about dutch oven bread, bread, artisan bread. Pinterest. Today. Watch. Explore. …
From pinterest.ca


NO KNEAD CRUSTY BREAD (BAKED IN A DUTCH OVEN) - JENNA KATE AT …
Web 2022-12-30 Instructions. Combine the flour, yeast, and salt in a large bowl and stir to combine. Add the water and mix until the dough forms a ball. Cover the bowl with plastic …
From food.jennakateathome.com


DUTCH OVEN BREAD {NO KNEAD!} - THE SEASONED MOM
Web 2021-02-20 Lift the parchment paper and dough ball into a smaller bowl. Cover with a kitchen towel or with plastic wrap and let the dough rise again for about 60 minutes. …
From theseasonedmom.com


EASIEST NO-KNEAD ARTISAN BREAD - CARNALDISH
Web 2016-02-04 Gently form into a ball. Place dough on top of cornmeal covered parchment paper and cover with a clean, floured kitchen towel for 2 hours. During the last 30 …
From carnaldish.com


EASY CRUSTY NO-KNEAD DUTCH OVEN BREAD - CHEF LOLA'S KITCHEN
Web 2021-12-16 Add the flour to a large bowl and make a well in the center. Add the salt, yeast, and warm water, and stir until the flour completely absorbs the water. Cover the …
From cheflolaskitchen.com


TOP 47 FAST CRUSTY BREAD RECIPE RECIPES - DMAX.YOURAMYS.COM
Web Simple Crusty Bread Recipe - NYT Cooking . 1 week ago nytimes.com Show details . ... When ready to bake, … Place broiler pan on bottom of oven. Place baking stone on …
From dmax.youramys.com


CRUSTY ARTISAN BREAD IN DUTCH OVEN - NO KNEAD AND EASY RECIPE
Web If you are a fan of homemade rustic and crusty breads, then I can guarantee that you will love this simple but amazing bread. Nothing can beat the smell of f...
From youtube.com


Related Search