Have you heard about baking bread in your Dutch oven? Since today was a cold, sun is shining, house is quiet and cleaned, fire in the fire place, sufficient coffee intake kind of day, I decided to put my hand to some new methods and recipes. I don't know about you, but it helps to be creative and have fun in the kitchen when you have time to explore and enjoy the process.
So, back to baking artisan bread. You know, the bread you buy at your local bakery that is crusty on the outside, looks beautiful and tastes even better? Trust me, I am thankful for our local bakery that always has a beautiful assortment of artisan breads when I don't have time to be in the kitchen. How great would it be, though, if you could make your own beautiful artisan bread once in a while?
As someone who loves to spend time in the kitchen, I try to have basic supplies on hand such as bread flour, all purpose flour and an assortment of salts, spices, herbs. My trusty mixer is my "go to" when making bread. I grew up kneading bread by hand and while it feels good to get your hands in the dough, it sure is nice to throw the ingredients in my Bosch or Kitchen Aid and let it knead away.
I'm in love with the LeCreuset cookware that I've started adding to my kitchen collection. For this recipe, any Dutch oven will work. Well worth the investment if you don't already have one.
Artisan Bread
4 1/2- 5 cups bread flour
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
2 cups hot tap water
Fit your mixer with the dough hook. Combine water, yeast and sugar in your mixer bowl, give a quick stir and allow to set until a bit foamy (about 7-10 minutes). Add 4 cups of the flour and salt and mix until flour is incorporated. Add remaining flour and mix a couple minutes more. Add additional flour if the dough has not incorporated into a ball. Dough shouldn't stick to the bowl once the correct amount of flour is added. I've found that adding small amounts at a time is better so you don't over-add. Once ball has formed, mix in mixer an additional 5-7 minutes (this takes the place of hand kneading).
Lightly oil the dutch oven and lid. Using a small amount of flour turn the dough out onto the counter and make sure the "ball" of dough is dusted with flour before gently placing in the dutch oven. Score the dough to give it a nice artisan appearance. Cover dutch oven with towel and allow to rise until it's about double in size. Preheat oven to 400 degrees.
Place lid on dutch oven and bake for 30 minutes. Finally, bake an additional 10 minutes uncovered or until the top is golden.
Let cool slightly, remove from Dutch oven and allow to cool a bit more. Slice and enjoy every morsel! So delicious.
Variations - add sun-dried tomatoes, fresh herbs, cracked pepper....the possibilities are endless. This is a super basic recipe that can be transformed many ways.
So, back to baking artisan bread. You know, the bread you buy at your local bakery that is crusty on the outside, looks beautiful and tastes even better? Trust me, I am thankful for our local bakery that always has a beautiful assortment of artisan breads when I don't have time to be in the kitchen. How great would it be, though, if you could make your own beautiful artisan bread once in a while?
As someone who loves to spend time in the kitchen, I try to have basic supplies on hand such as bread flour, all purpose flour and an assortment of salts, spices, herbs. My trusty mixer is my "go to" when making bread. I grew up kneading bread by hand and while it feels good to get your hands in the dough, it sure is nice to throw the ingredients in my Bosch or Kitchen Aid and let it knead away.
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| Dough is rising! |
I'm in love with the LeCreuset cookware that I've started adding to my kitchen collection. For this recipe, any Dutch oven will work. Well worth the investment if you don't already have one.
Artisan Bread
4 1/2- 5 cups bread flour
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
2 cups hot tap water
Fit your mixer with the dough hook. Combine water, yeast and sugar in your mixer bowl, give a quick stir and allow to set until a bit foamy (about 7-10 minutes). Add 4 cups of the flour and salt and mix until flour is incorporated. Add remaining flour and mix a couple minutes more. Add additional flour if the dough has not incorporated into a ball. Dough shouldn't stick to the bowl once the correct amount of flour is added. I've found that adding small amounts at a time is better so you don't over-add. Once ball has formed, mix in mixer an additional 5-7 minutes (this takes the place of hand kneading).
Lightly oil the dutch oven and lid. Using a small amount of flour turn the dough out onto the counter and make sure the "ball" of dough is dusted with flour before gently placing in the dutch oven. Score the dough to give it a nice artisan appearance. Cover dutch oven with towel and allow to rise until it's about double in size. Preheat oven to 400 degrees.
Place lid on dutch oven and bake for 30 minutes. Finally, bake an additional 10 minutes uncovered or until the top is golden.
Let cool slightly, remove from Dutch oven and allow to cool a bit more. Slice and enjoy every morsel! So delicious.
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| Beautiful Success!! |
Variations - add sun-dried tomatoes, fresh herbs, cracked pepper....the possibilities are endless. This is a super basic recipe that can be transformed many ways.
So wonderful! Well explained directions too. Gonna make this tomorrow.
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