dutch oven bread

Dutch Oven Bread

may is disappearing quickly,
much quicker and cooler than anticipated.
we’ve been traveling this season,
almost at a manic pace.

i must confess that i am
better suited for the quiet mundane of
A Set Schedule.

last week, for something to divert my attention from
i began a series of confessions on
ranging from the silly to the downright
i won’t divulge them here,
but i will share with you this one confession:
for all my desires for a happy gut,
soaking & fermenting,
sometimes i just want a quick & easy recipe
where none of that is required,
and so enters this recipe for bread.

while it does require an overnight rising,
therefore requiring some forethought,
it’s a very easy recipe
there is no kneading involved
but you will need a dutch oven.

june is shaping to be a usual summer month of berry picking and csas
it will shape in the everyday kind of way that happens only when you’re staying close to home
and i confess to reveling in the very thought of sameness.

what confessions would you like to share?
no worries, i won’t judge! 🙂

Dutch Oven Bread

dutch oven bread smothered with garlic-herb olive oil
adapted from simply so good

3 cups organic AP flour
1 3/4 tsp salt
1/2 tsp yeast, i use red star
1 1/2 cups warm water, i just turn the tap on to warm

dump all ingredients into a bowl and mix with a fork or, you know, a handy dandy dough whisk. it’ll be a lumpy mess, not too wet or dry. cover with plastic wrap, leave on counter, forget about it for 18-24 hours.

when ready, heat oven to 450F. when it’s reached that temp, put dutch oven or cast iron pot in oven for 30 minutes. meanwhile, generously dust counter with flour. dump out the dough onto the counter and just shape into a mound or ball. cover with kitchen towel for the 30 minutes the pot is in the oven. when ready, put the dough into the pot (be careful to not burn yourself!) (edit to add: an option is to plop the dough on parchment paper and then plop into the pot. less chance of getting in contact with the hot pot!), cover and bake for 30 minutes. then remove lid and bake for an additional 15 minutes. remove bread and allow to cool on rack.

during the first 30 minutes of baking, in a sauce pan add 1/4 cup olive oil, 1 generous tsp of dried herbs (oregano, dried thyme, or italian spices is fine) and 3 cloves of minced garlic. on med-low heat just allow the oil to warm through, infusing with the herbs and garlic. for the final 15 minutes of bake time, when you take the lid off the pot, with a pastry brush, brush the olive oil on top of the bread.

great for dipping, or if you have any leftover, make into croutons.