"No knead" Dutch Oven Bread... easy to make and really delicious!

Making bread can be intimidating, but this "no knead" bread is simple to make... and it is really delicious. The Dutch Oven is the key to the chewy crust and soft interior. No one will believe that this isn't an artisan loaf of bread from a fancy bakery. 

Cooking this bread in a Dutch Oven is really important. It allows the bread to cook in steam, which gives it the perfect texture. I got mine with points at my local grocery store. But Amazon has some great options with fantastic reviews.

Ingredients

• 2 cups warm (not hot) water
• 1 (8g) envelope of active dry yeast
• 1 tablespoon white sugar
• 4 cups flour (you can use bread flour... but I use all purpose and it works perfectly)
• 1 tablespoon salt

Instructions

1. In a medium size bowl, stir together the warm water, yeast, and sugar. Set aside for 10 minutes to allow the yeast to soften and get foamy.
2. In a large bowl, whisk the flour and salt together.
3. Make a well in the centre of the flour mixture, and pour the yeast mixture into the well. Use a wooden spoon to stir until the dough starts to come together and pulls away from the sides of the bowl. (If it's too sticky, you can add a bit of flour... and if it is too dry, you can add a bit of water.)
4. Grease a large bowl with olive oil, and place the dough in the bowl. Cover it, and leave it in a warm spot until it doubles in size... approx. 1 1/2 to 2 hours.
5. Lay out a piece of parchment paper, and dust it with flour. Dump the dough onto the floured parchment paper and form into a loose ball... by gently folding in the edges. Floured hands are helpful in creating the "rough" rustic loaf shape.
6. Transfer the dough back to the greased bowl, cover, and let rise for another 30-60 minutes.
7. While the dough is rising, preheat the oven to 470 degrees F. When it's preheated, place the Dutch oven (with lid) in the oven for 30 minutes.
8. Remove the Dutch Oven from the oven, and transfer the risen dough into it. (Be careful because the Dutch Oven is going to be extremely hot!) 
9. Score the top of the loaf by cutting an "X" with a sharp knife... about 1/4 inch deep.
10. Cover with the lid and bake for 30 minutes.
11. Reduce the heat to 450 degrees F, remove the lid, and bake for an additional 10-15 minutes to create a nicely browned crust.
12. Carefully transfer the bread to a cooling rack. Allow it to cool for at least an hour before slicing. (Don't rush this step or you will end up with a gummy interior.)

*** I also like to rub a bit of butter on the top to make it look rich and glossy... but this is optional.

Give this recipe a try, and let me know what you think. I'm pretty sure you'll love it!

💗

Gina (aka East Coast Mommy)

"No Yeast" Whole Grain Soda Bread

*** Based on a recipe I found here.***

I love this recipe because it's simple to make, it's healthy and it tastes delicious. It's almost a cross between a bread and a bran muffin. It's rustic, hearty, doesn't require yeast or kneading, and you can make it in ONE bowl. My boys are obsessed with this whole grain soda bread recipe... and I can't believe how easy it is!

Ingredients:
4 cups all purpose flour
2 cups whole wheat flour
1 cup uncooked grain porridge cereal (e.g. Red River Cereal)
1/2 cup brown sugar
1 tbsp salt
1 tbsp baking soda
4 cups buttermilk (or, for each cup of buttermilk: put one tablespoon white vinegar in a measuring cup, fill with milk to the 1 cup line, stir, and let sit for 10 minutes)

Directions:
1) Preheat oven to 350 degrees. Grease 1 large bread pan and one muffin tin (or 2 large bread pans or 2 muffin tins).
2) In a very large bowl, whisk together: white flour, whole wheat flour, grain cereal, brown sugar, salt, and baking soda.
3) Form a well in the centre of the flour mixture, and pour in buttermilk.
4) Just mix until the dry ingredients are incorporated. (The batter is not like a traditional bread dough... it is pretty wet. It is more like a muffin batter.)
5) Fill a muffin tin with batter and a bread pan with the remaining batter (which will make 12 rolls and 1 loaf of bread... or 24 rolls... or 2 loaves of bread).
6) Bake the rolls for 20-25 minutes and the loaf of bread for 55-60 minutes.

This is a great rustic bread you can throw together quickly in ONE bowl. There is no kneading, and no waiting for the dough to rise. I love it! Give it a try and let me know what you think.

♥
Gina (aka East Coast Mommy)

PS... You can find more of my family favourites here.

Recipes (meal time family favorites and appetizers)

Below, you will find a collection of some of my favorite recipes for family meals. They are easy to prepare and work for fussy kids. Scroll down and click on the links for the full list of ingredients and directions.

Fluffy and Buttery Biscuits

"No Knead" Dutch Oven Bread

Family-Friendly "Shortcut" Lasagna

Slow Cooker Sweet Potatoes and Pork Tenderloin

Easy Weeknight Broccoli, Chicken and Peppers Pesto Pasta

Super-simple Bacon and Cheese Quiche

Creamy Corn Chowder

Healthy, No Yeast, One Bowl Soda Bread

Swiss Cheese Dip

Nacho Dip

Goat Cheese Stuffed Mushroom Caps (with balsamic glaze)

Lunchbox Smoothies

Perfectly Cooked Hard-boiled Eggs

Make Ahead Meatballs

School Lunch Tips and Tricks

Peanut Free Lunch Ideas for Picky Eaters

Pantry Pancake Mix

Easy Appetizers

"Make ahead" FRENCH TOAST CASSEROLE