crusty

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

Homemade Dutch Oven Bread Recipe by Tasty

lukewarm water, between 90˚-110˚F (30˚-40˚C)

dry yeast

kosher salt

olive oil

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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.

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.

https://vid.tasty.co/output/22703/mp4_640x640/1485976591

Bread baked in a cloche has a crusty exterior and a tender interior that&#039;s more like the European and artisan breads. This easy, basic loaf is a great way to jump in to cloche baking - instructions for dutch oven as well. Simple recipe for beginners.

Rustic Bread In A Cloche

water (, 110F)

active dry yeast

sugar

bread flour

vital wheat gluten

salt

Rustic Bread in a Cloche

Add the yeast and the sugar to 1/4 cup of the water and stir until blended.

Set aside until foamy - about 3 to 5 minutes.

Add the remaining water to the yeast mixture.

Stir in 1 cup of the bread flour and the gluten.

Stir in the salt.

Add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl - you may need a little more flour or you may not need all of the flour.

Knead in your mixer according to manufacturer's instructions.

Knead with Mixer

Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until the dough is firm and elastic. It should feel like your earlobe when you pinch it.

Form into a ball, place in an oiled bowl, cover with a clean, damp cloth, and let rise in a warm place for 45 minutes, or until it's doubled.

Knead by Hand

Gently deflate the dough and knead lightly.

Sprinkle flour on the bottom of the cloche.

Form the dough into a ball and place on the floured bottom of the cloche.

Cover with the cloche top and let rise 45 minutes.

Preheat the oven to 450F.

Dust with flour and score with a sharp knife or baker's blade.

Cover with the cloche top and bake for 35 minutes.

Cool the bread, uncovered.

In a Cloche

Follow instructions but let the dough rise the 2nd time on a piece of parchment paper.

Preheat the dutch oven about 15 minutes before using.

Spray with no-stick spray.

Sprinkle in a coating of cornmeal.

Gently flip the dough off the parchment and into the dutch oven.

Cover and bake for 20 to 30 minutes.

Remove cover and bake 5 more minutes to crisp the crust.

Remove from dutch oven and let cool.

In a Dutch Oven

A warm, crusty rustic bread goes with just about any meal and it&#039;s so simple to make! Throw it together, let it rise, and you&#039;ll have a yummy bread that&#039;s ready for dinner in just a few hours&#039; time. No bread pan needed!

Rustic Bread Recipe

water

¼ tsp (1 pkg) active dry yeast

Tbsp sugar

(750 g) flour

tsp salt

Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.

Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it’s too sticky to handle, add ¼ cup flour at a time.)

Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I’ve run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!

Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.

Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.

Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don’t knead or handle it more than you need to. Add a little flour if it’s too sticky.

Cut an X shape on the top of the balls with a sharp knife.

Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.

Bake for about 25-30 minutes or until golden brown and cooked through.

Cauliflower bake

Tbsp Olive oil

Onion, chopped finely

Garlic, crushed

Courgettes, grated

Cauliflower florets, and chopped stalks, blanched (Main)

tin Chickpeas, drained

Buckwheat flour, or other gluten-free flour

Baking powder

½ tsp Turmeric

Almond milk

tsp Wholegrain mustard

Salt and black pepper

Tbsp Pesto

basil

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.

Vanya Insull's whole roasted pumpkin soup

butternut pumpkin

onion

garlic, crushed

tsp cumin

vegetable stock

To taste salt and cracked black pepper

white bread

Tbsp chopped fresh Italian parsley

tsp cream (optional)

Preheat the oven to 170°C fan bake. Line an oven tray with baking paper.

Place the whole pumpkin on the lined oven tray. Cut the ends off the onion and cut the unpeeled onion in half. Drizzle with 1 tablespoon of the olive oil and place on the tray skin-side down.

Bake for 1 hour 40 minutes or up to 2 hours, depending on the size of your pumpkin. It is cooked when the skin has browned and it is easily pierced with a fork.

To make the croutons, tear the bread into bite-sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake for about 15 minutes until golden.

Once the pumpkin has cooled, peel off and discard the skin. Cut the pumpkin in half and scoop out and discard the seeds. Chop the flesh into large pieces or mash it. Discard the onion skin and coarsely chop the onion.

To make the soup, heat the remaining 1 tablespoon olive oil in a large pot, add the garlic and saute for 1 minute.

Add the onion and cumin to the pot and stir together.

Stir in the pumpkin and stock, bring to a simmer and cook for 5–10 minutes.

Remove from the heat and use a stick blender to puree the soup. Taste and adjust seasonings.

Serve topped with the home-made croutons, parmesan, parsley and a swirl of cream (if using).

Peanut Butter Cream Pound Cake

butter flavored solid shortening

unsalted butter, softened

(8-ounce) package cream cheese,

peanut butter

eggs

all-purpose flour

baking powder

vanilla extract

sweetened condensed milk

milk

Grease and flour a 12-cup bundt pan. Set aside. DO NOT preheat the oven.

In a large bowl, use a mixer to cream shortening, butter, cream cheese, and peanut butter until smooth. Gradually add the sugar, beating until light and fluffy. Add eggs one at a time, beating well after each.

In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, blending well. Add the vanilla and mix well.

Pour into the prepared pan. Place in a cold oven. Bake at 325°F for 1 hour and 15 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to rest in the pan for about 10 minutes, then invert onto a serving platter.

Make the glaze icing by mixing the sweetened condensed milk, peanut butter, and milk together until smooth. Pour over cooled cake.

This 3 ingredients no knead bread without dutch oven is so easy to make. It bakes to a golden brown crusty artisan loaf.

3 Ingredients No Knead Bread Without Dutch Oven

flour

tsp Active or Rapid Rise Yeast

Water

Water For Boiling (Water Bath)

In a large mixing bowl add the warm water and yeast. If preferred add sugar or honey. Mix well and cover. Let proof for 5-8 minutes.

The yeast and water mixture should be puffed up and foamy.

Add the flour and optional salt if preferred. Mix well with a rubber spatula or danish whisk. The dough will be very soft and sticky.

Cover and set the bowl in a warm area on the kitchen counter. Let proof for a minimum of 3 hours or overnight about 6-8 hours if preferred.

The bread dough will double or triple in size.

Preheat the oven to 425°F and boil about 2-3 cups of water.

On the kitchen countertop sprinkle flour to prevent sticking.

Grab the mixing bowl and with a rubber spatula scrap the dough onto the floured kitchen countertop.

With your hands dusted with extra flour shape the dough into a ball.

Grab your sheet pan or cast iron skillet lined with parchment paper.

Place the bread dough onto the sheet pan or skillet. With a knife make a decorative slit (optional).

When the oven is to temperature carefully place the cake pan with the boiling water onto the bottom rack.

Place the sheet pan or skillet with bread dough onto the top rack of the oven.

Bake for 30 minutes then remove the cake pan or water bath.

Bake for an additional 10-15 minutes until the bread is golden brown and crispy.

Remove from the oven onto a cooling rack. Let cool for 30 minutes.

Cut into thick slices and serve with butter. Enjoy.

There&#039;s something really soothing and satisfying about freshly baked bread.  Even more so when you bake that bread yourself!  Dutch Oven Cinnamon Raisin Bread is the tastiest - and easiest! - bread you&#039;ll ever make. It&#039;s a good thing too, because you&#039;ll want to make this bread again and again!

Dutch Oven Cinnamon Raisin Bread

all-purpose flour, (plus extra for shaping and baking)

raisins

dry active yeast

cinnamon

ginger

cloves

brown sugar, (lightly packed)

lukewarm water, ((110 degrees F))

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.&nbsp; Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen.&nbsp; (I placed mine in the oven to escape any breeze from an open window.)

Let the dough rise for a minimum of 12 hours.&nbsp; You can leave the dough to rise up to 18 hours, but no less than 12!

When ready to bake, place your Dutch oven, along with the lid, into your oven and preheat to 450 degrees.

Next, lay a large sheet of parchment paper on your counter top and lightly dust with flour.&nbsp;&nbsp;

With floured hands, remove the dough from the bowl and form it into a ball on the parchment paper.&nbsp; Cover with a clean kitchen towel and allow the dough to rise for 25 minutes.&nbsp;&nbsp;

Remove the Dutch oven and lift the dough ball, using the parchment paper, into the bottom of the pot.&nbsp; Keep the parchment paper under the dough.&nbsp; This will allow you to lift the bread out easily when baked.&nbsp; Using a sharp knife, gently score the dough with an X shape.

Place a lid on the Dutch oven and bake for 30 minutes.

Remove the lid and bake for another 10 minutes.

Remove from oven.&nbsp; Use the parchment paper to lift the bread out of the pot.&nbsp; Place onto a wire cooling rack to cool completely before slicing.

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