No Need To Knead This Dutch Oven Bread!

When my husband first tasted this, he managed to consume half of the loaf. I think he enjoyed eating it with different types of spreads lined up in front of him. He tried it with cream cheese (my sons loved this). He tried it with dulce de leche. He also tried it with peanut butter. He even tried it with the chicken salad I made two nights ago. His verdict: “It tastes great with everything!” I can see that, dear husband.

See what our friends over at Mom’s Food Blog have to say about this recipe:

“This is the easiest bread you will ever make. It’s not the fastest. But if you have the time, it’s crusty and amazing and totally worth it!”

It’s totally amazing! It has that crusty texture that I always find on bakery fresh bread. And then the inside of the bread is moist and soft, the qualities you want to find in your bread.

Thank you for sharing this recipe to us, Mom’s Food Blog! This is an easy go-to bread recipe!

Ingredients

• 3 Cups of Gold Medal All Purpose Flour
• 1/2 tsp Fleischmann’s active dry yeast
• 2 tsp Morton salt
• 1 1/2 cups warm water

Instructions

1. In a large bowl mix flour, yeast and salt together then pour the water into the bowl and mix it with a spatula or wooden spoon until it’s evenly mixed. Cover the bowl with plastic wrap and leave it on the counter overnight for 12-18 hours.
2. Preheat oven to 450 degrees and put the whole cast iron pot with the lid into the oven and heat it for about 30 minutes, until it reaches about 450 degrees.
3. Remove the pot carefully from the oven (with mits!) and remove the lid
4. Gather the dough from the bowl and roll the it on a floured surface into a ball , drop it into the center of the pot.
5. Cover the pot with the lid and place it back it in the oven.
6. Bake for 30 minutes with the lid on, remove the lid and bake for another 20 minutes or so, until it’s crusty and golden
7. Remove from the oven and let cool in the pot

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >> 

Quick Tip: This bread tastes good with butter or any of your favorite spreads.

Thanks again to Mom’s Food Blog for this amazing recipe.