This amazing Dutch oven craftsman could not be easier to make. With little material and practice time, you can eat freshly grilled handmade bread on the table. My family worrys about it as soon as I can make. You may never go back to the bread you bought.
Why I like this easy Dutch oven craftsman bread
I firmly believe that there aren’t many simple pleasures that are as deep as a piece of fresh handmade bread in the oven in life. A rich yeast fragrance like baking, a crisis of bread shells for soft pillows. Perfect. And thanks to this recipe, even the most amateur bread baked person can approach it entirely. Can you stir something in a bowl? Is there an oven? If you answered that question, you can make this bread. And I can guarantee that you will be so happy with what you did. It’s not completely complicated and totally delicious. Let’s bake!
Easy Dutch oven craftsmen’s ingredients:
- flour
- Instant yeast
- salt
- honey
- water
All materials are very basic and always have materials. I used bread crumbs, but I used multipurpose bread with the same successful and delicious results. So you do you. It is important to use this recipe immediately (sometimes labeled RAPID RISE) yeast, because this very easy bread does not need to prove the yeast. You can use the salt in your hand. I usually use regular table salt. Check that the water between 120-130 degrees is very warm. Since we contain other ingredients, it should be slightly warmer than the water temperature used for regular active yeast. It doesn’t have to be very precise, but it’s too cold and the yeast is not activated. It will be too hot to kill.
How to make a Dutch oven craftsman
It was not a joke when I said this bread was easy. Dump and stir easily.
- Dump flour in a large bowl. Put yeast on one side of the bowl. Put salt on the opposite side of the bowl (I want to not reach or interfere with yeast before adding a liquid).
- Combining wet ingredients: Honey and water are stirred together in a separate bowl or liquid measurement cup. Water should be between 120-130 degrees.
- Mixed together: Pour water/honey mixtures into the bowl and stir well until the dough comes together (I want to use Danish dough hair). It will look a bit rough and stupid.
- Let’s rise: Cover the bowl with a wet kitchen towel and rise for 2 hours.
- After the dough has a chance to go up, place a parchment and provide flour coating.
- Shape and rest: Squeeze the dough in the parchment with flour, gently bend in a mass and avoid handling too much of the dough. Place the bowl on top of the dough (use a large glass bowl) and rest for 30-40 minutes.
- baking: Preheat the oven to add the Dutch oven near the end (if you bake a large chunk, use a 6 -Quat Dutch oven or two small lumps). Use the parchment as a handle to carefully lift the dough and gently put it in the Dutch oven. Cover with the lid and bake for 28 minutes. Remove the lid and continue to bake until 5-10 minutes or lightly grilled with golden light.
- cool: After cooking, lift the bread from the pot immediately. If you leave it in the pot, keep cooking and the bread will be too hard. Cool for 5-10 minutes before serving.
- take pleasure in!! We like to soak in olive oil with a sliced bread or delicious aroma.
For more information about this amazing Dutch oven craftsman bread:
Do not knead!
This bread recipe does not require dough. Stir and rest. That’s why this is an additional dinner dinner. It takes some time, but most of them are turned off.
Version!
Add flavor boosters such as fresh rosemary, dried herbs, chopped garlic, chopped spices or sharp cheddar to bring this bread to the next level.
How to serve:
This bread is the best when you actually enjoy baked days. If you don’t finish everything a day, you can divide the dough in half and create two small lumps. Extra dough can be stored for up to 3 days in the container covered in the refrigerator.
We torn in butter, soak in olive oils, plug jam or thick cheese, or enjoy bread in homemade soup. The remaining bread is suitable for toast or baked cheese sandwiches.
Dutch oven craftsman bread
This recipe is very easy, forgiveness and absolutely delicious.
Serving: 12
Calories: 276Kcal
- 6 1/2 cup flour
- 1 Tbsp yeast
- 5 TSP salt
- 3 cup Very warm water
- 1/3 cup honey
Put the flour in a large bowl. Put the yeast on one side and salt on the other side. Do not want to touch before adding liquid.
Shake water and honey together in a separate bowl. Put it in the flour and stir until it is mixed. The dough will look a bit stupid.
Cover the bowl with a wet dish towel and upload it for 2 hours.
After the dough has a chance to rise, place a parchment on the counter and lightly dust with flour. If you want to make two small bread bread, divide the dough in half. The other half can be stored for up to 3 days in the container covered in the refrigerator.
In the bowl, the dough is gently discarded with flour. It does not handle too much of the dough and softens the dough with a round mass.
Place a large bowl on the dough and go up for 30-40 minutes.
After 15-20 minutes, preheat the oven to 450 degrees. Make sure the rack is on the lowest rack. You may need to remove other racks while baking bread.
10 minutes before the dough is ready, put the Dutch oven and heat it.
Carefully remove the hot pot from the preheated oven after 10 minutes.
Remove the bowl from the dough. Grab the edge of the parchment and carefully lift the dough. Put the dough with the paper gently into the Dutch oven.
Lightly push the flour lightly on the top of the dough, then use a sharp knife to cut 3 pieces at the top of the chunk. The slit should be about 1/4 “deep, and the bread can expand while the steam escapes and baking.
The oven temperature is lowered to 400 degrees. Cover the bread and put the lid in the Dutch oven. Put the pot in the oven and bake for 28 minutes.
After 28 minutes, remove the lid from the Dutch oven, bake the bread and bake the bread for 5-10 minutes (total cooking time is 33-38 minutes).
Bread is lightly brown and is done when cooking. After taking out the bread from the oven, use the parchment to lift the chunks in the pot and place it on the shelf and cool it. Otherwise, the bread keeps cooking, the bottom of the bark is difficult and it is difficult to slice it.
Slice and rest for 5-10 minutes before swallowing.
Calories: 276Kcal | carbohydrate : 60G | protein: 7G | province: 1G | Saturated fat: 0.1G | Multi -unsaturated fat: 0.3G | Single unsaturated fat: 0.1G | sodium: 974Mg | potassium: 81Mg | fiber: 2G | sugar: 8G | Vitamin C: 0.05Mg | calcium: 13Mg | steel: 3Mg
www.superhealthykids.com
Natalie Monson
I am a registered nutritionist, a 4 -year -old mother, and a passionate lover and a powerful promoter of healthy habits. There are many delicious recipes filled with fruits and vegetables. You can find tips for your children to eat better and intuitive and to be a lot of resources to feed their families.
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