Dutch Oven Bread (Recipe #2)

OK, so were all stuck inside due to the Covid-19 virus and everyone seems to be baking and cooking up a storm.

I really do like sourdough bread, but who has the time (no pun intended) to make the starter and keep that going?

The other recipe I have, takes about 12 to 18 hours.  Yea, I can do that, BUT, why not have some bread while it's still breadfast?

Ingredients

1/2 cup warm milk
1/4 teaspoon sugar
1 pack dry active yeast, about 2 1/4 teaspoons
4 cups flour + some for dusting
1 teaspoon salt
1 cup Lukewarm water add a splash extra if needed
1 egg
1 tablespoon Olive Oil + for greasing

Stuff you will need

Kitchenaid stand mix with dough hook, or strong arms
Large mixing bowl

Directions

In a mixing bowl, stir yeast packet into a warm to touch milk and sugar, and allow yeast to bloom for about 5 minutes. When it starts to bubble and foam it means the yeast is active and ready to be used.

In your stand mixer, mix together flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.

Mix one egg with warm water to warm up cold egg, and add to the flour.

Using your stand mixer, (or wooden spoon or spatula) start combining everything. Once combined, knead the dough, when it starts to pull away from the sides of the bowl it is ready to rest. 

Knead for about 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time and vice versa, add a splash more water if it’s too dry. Drizzle olive oil and tap/glaze all over the dough.

Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes about 2 hours, sometimes less if the house is warmer.

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 fingers and slowly deflate.

Using your hand fold the dough. Light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour. You may leave it for up to 3 hours.

Preheat the oven to 450 F

Once the dough has doubled in size one more time, knead it again just to shape it.

Line the dutch oven with wet parchment paper and place your dough in the middle. Sprinkle the top with a bit of flour and score lines on top. It’s not necessary but it looks better. 

As the bread bakes, it will expand and those scored lines will become more visible.

Bake for about 45 minutes, removing the lid completely for the last 10 minutes. This will allow the bread to get a deeper color and crispier.

Remove bread from a dutch oven, wrap it in the kitchen towel and let it cool for at least 30 minutes before slicing. Trust me on this one. If you cut it when the bread is hot it will become sticky inside so better wait for just a bit.

Pro Tips

You may skip the egg. 

You may use water instead of milk. 

The outcome of the bread depends on the water temperature, oven, flour, yeast even air. 

You may preheat your dutch oven or you can actually make it in the regular baking pan. You do not have to use parchment paper, substitute pam cooking spray. 

If you going to make a larger bread, add 6 cups of flour, 1 tablespoon Salt and enough liquid to make it wet enough. I would say about 2 1/2 cups. Everything else is the same.

Thin, or softer dough, in a warm kitchen, will rise in about 45 minutes, or less.

A firmer dough, with less moisture, will take longer to rise.

Comments and suggestions are ALWAYS welcome!