A peasant bread recipe has been featured in this column before, and the technique is an outstanding way to experiment with bread baking, especially if you are a newcomer to the bread-baking scene.
I find a simple Dutch oven bread is also a really easy way to get started for those interested in baking fresh bread. And this bread is absolutely pleasing, with a soft center and crisp edges. The Peasant Bread recipe and the Dutch Oven Bread recipe are similar, but I love the work the Dutch oven does. Preheating the Dutch oven lends the bread a crunchy crust and a pillowy middle. The Dutch oven creates magic when using this technique.
Other flours or a combination of flours may be used. I have used all-purpose flour for recipe testing purposes, but even a good gluten-free blend may be used.
Those of you who are accomplished bread bakers will notice this is quite different than many other bread recipes. This is a no-kneed dough and doesn’t require much time for rising. But the results are still lovely and super satisfying. The simplicity of it is quite convenient, especially knowing we can partake in freshly baked bread in approximately 3 hours, start to finish.
Enjoy food made fresh!
Dutch Oven Bread
4 cups all-purpose flour, plus approximately ½ cup for handling the dough 1 package dry active yeast (2 1/4 teaspoons) 1½ teaspoons sugar 1 teaspoon salt 3 cups warm water 5-quart Dutch oven Parchment paper In a large bowl, add flour, yeast, sugar, and salt, stirring until well combined. Add warm water to the dry ingredients. Using a spoon, gently stir and fold, scraping the sides to the center; continue stirring just until the dry and wet ingredients are fully incorporated. Place a damp kitchen towel over the bowl and place in a warm spot to rest and rise, for 2 hours.
Tear off an 18-by-18 inch sheet of parchment paper.
Gather the dough from the sides of the bowl, (it will be sticky so use a fork or spoon). Place it onto a floured counter. Generously sprinkle flour on top of the dough and use floured hands to work it into a ball. Place the ball onto the parchment paper. Place the dough on the parchment paper back into the large bowl. Set aside to let rise while the Dutch oven preheats.
Place Dutch oven with lid into a 450° F oven. Preheat Dutch over for 30 minutes while the dough completes the second rise.
Carefully remove the hot Dutch oven from the oven and remove the lid using an oven mitt.
Lift the dough out of the bowl by the edges of the parchment paper. Using caution, place the dough on the parchment paper into the hot Dutch oven and carefully cover with the lid. Place the Dutch oven back into the oven and bake for 35 minutes in the 450° F oven.
Remove the Dutch oven from the oven, and take off the lid. Lift the freshly baked bread out by the edges of the parchment paper. Slice and serve warm.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
