I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, September 10, 2012

Overnight Dutch Oven Bread

This is the easiest bread to make.   No need to knead it, but you do need a dutch oven.  I just start it in the the morning or early afternoon and have it for dinner the next day.  It is great with a bowl of soup or chili.  You must let this bread cool completely, before cutting.  If cut to soon, it will be doughy.  This also makes for some awesome french toast.   I love the rustic look of this bread.



OVERNIGHT DUTCH OVEN BREAD

Ingredients:
*6 cups unbleached all-purpose flour
*1/2 teaspoon active-dry yeast
*2 1/2 teaspoons salt
*2 2/3 cup cold water
*6-8 quart dutch oven
*butter

Directions:
~Combine flour, yeast & salt into a large bowl.
~Mix in water until well incorporated (dough will be wet & sticky).
~Cover & seal the bowl with plastic wrap.
~Allow to rise for 12-16 hours at room temperature.
~Once the dough has darkened & has bubbles over it, it is ready.
~Place dough on a lightly floured surface.
~Using floured hands, keep tucking the dough underneath to form a ball, do this until the dough is a semi-smooth ball (3-5 times).
~Dust a cotton towel (not a terry cloth) with flour.
~Place the dough seam side down on the dusted towel.
~Dust the top & sides of dough with flour.
~Place another cotton towel over the top of the dough.
~Let rise for 2 hours or until double in size.
~When the dough has been rising for 1 1/2 hours, preheat oven to 450 degrees.
~Place the ungreased dutch oven  with lid on in the oven as the oven heats up.
~When the dough has finished rising, carefully remove dutch oven from oven.
~Remove the the lid.
~Remove top towel.
~Carefully (so you don't burn yourself) flip the dough into the hot pot, seam side up.
~Cover and bake for 40-50 minutes.
~Remove the lid and bake another 5-10 minutes, or until bread is a deep chestnut brown.
~Remove bread from pot, and rub a small amount of butter over the top while it's still hot (I sometimes sprinkle garlic salt after I butter it).
~Cool completely on a wire rack, before slicing (if you slice it before it's cooled the bread will become doughy).


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