Aside from the delicious taste, one of the best parts about baking bread is the delicious smell that fills the kitchen! When bread is in the oven, we immediately have little ones on the hunt for yummy food.
Between our dutch oven and 21" Scallop Board, we have the perfect vessel for a beautiful loaf! The dutch oven traps heat so well, allowing for the loaf bake all around. We love using our boards to bake bread, as they assist in the process from beginning to end - starting out with folding the bread and then working as a serving platter once baked.
We hope you try this recipe and share it with your loved ones - "Gather(ing) Something Good."
Recipe:
Serving size: 10-12 slices Prep time: 5 minutes
Rising time: 2 hours Cook time: 40 minutes
INGREDIENTS
3 cups flour
2 tsp instant or rapid rise yeast
2 tsp cooking/kosher salt (not table salt)
1 1/2 cups very warm tap water (not boiling or super hot)
1 1/2 tbsp flour (for dusting)
Dutch oven
INSTRUCTIONS
1. Mix flour, yeast, and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated.
2. Cover with cling wrap or plate. Leave on the counter for 2-3 hours to rise until it doubles in volume.
3. Preheat oven - Put dutch oven in oven with lid on. Preheat to 230 degrees Celsius / 450 degrees Fahrenheit (220 degrees fan) 30 minutes prior to baking.
4. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
5. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape.
6. Transfer to parchment paper or flat surface. Continue flipping the dough and then reshape to be round.
7. Remove piping hot Dutch oven from the oven. Use paper to place dough into pot, place lid on.
8. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
9. Cool on rack for 10 minutes before slicing.
Enjoy!
