Easy No Knead Dutch Oven Bread

Bread with a Difference, Dutch Oven Style:

Home-made bread: there really is nothing quite like it. The smell of it wafting out the kitchen can make even the dullest rented flat feel like home. There is something earthy about baking bread, something that appeals to the simplest of instincts: those of home, family and food. Many home bakers constantly experiment in search of the perfect bread recipe, experimenting with different grains, seeds and flours, often with impressive results. Unfortunately, the cooking stage can sometimes let down the perfect bread recipe. Modern domestic ovens just aren’t made for bread-baking, as moisture is vented out of them, producing a dry heat which tends to lead to dry bread. A wetter, steamier oven will produce moist, soft loaves with deliciously crusty outsides: the holy grail of bread-making.

Traditionally, bread was baked in wood-fired ovens very similar to the pizza ovens seen in most modern Italian restaurants. However, it’s not easy to build this kind of oven in the average domestic kitchen! The solution is to use a Dutch oven: a large cast iron cooking pot. Dutch ovens retain moisture, so the steam stays in the pot while the bread is cooking. A Dutch oven is a cheap, easy way to transform your bread baking.

Dutch ovens cook bread in a very similar way to professional baking ovens used by commercial bakers. Those ovens use steam injection to keep the bread moist as it cooks. A Dutch oven does the same thing, without the need for expensive equipment. It gets and stays very hot: cast iron is a great heat absorber. The tight-fitting lid keeps steam in the pot, preventing drying, with fantastic results.

Making bread in a Dutch oven is very easy, not just because of the cooking method, but the recipe needed. Dough for bread that is to be cooked in a Dutch oven doesn’t need to be kneaded. It can simply be left to rise, shaped, and cooked. This makes Dutch oven baking perfect for beginner bakers: if you’ve been scared off in the past by the seemingly complicated bread-making process, use a Dutch oven.

Cooking bread in a Dutch oven seems to bring bread-making back to its origins. Many of us are reluctant to try making bread, believing it to be a complicated process, almost akin to alchemy. It really isn’t, but it’s not hard to see why so many have that view. Look at a bread recipe, and it will often appear long and difficult. However, people have been baking bread all over the world for thousands of years. It is a fundamental part of our culture, referenced in religion and common phraseology. The concept of ‘breaking bread’ is a highly powerful one. The breaking of the loaf and sharing of it at the table is a representation of community and family. ‘Bread’ in slang can mean, simply, ‘food’. The loaf of bread in the kitchen is almost part of the furniture, central to how and what we eat.

When you think of bread in these kinds of terms, what do you think of? It’s probably not a sliced supermarket loaf. It’s more likely to be exactly the kind of bread you can make in a Dutch oven, with very little effort. Dutch oven loaves both look and taste wonderful. The inside (or ‘crumb’) is soft, melting in the mouth. The crust is thick, crispy and full of flavour. Think about that dipped in some warming soup, matched with tangy cheese, or simply slathered in creamy butter. These are simple pleasures indeed; but very tasty ones. This is the kind of food that we dream of when we dream of home.

Perhaps you’ve struggled for months trying to make the perfect loaf, or perhaps you’ve thought it wasn’t worth trying. Dutch oven baking is the answer. It does not have to stop at basic bread either. You could try flavoring with herbs and seeds, for example, or making rolls rather than loaves. You can also try other kinds of baking in a Dutch oven, including biscuits and pastries. The Dutch oven is one of those most rare and useful kitchen utensils: something that is both highly versatile and very easy to use. So what are you waiting for? Get baking! 

INGREDIENTS:

1/4 teaspoon active dry yeast 
1 1/2 cups warm water 
3 cups all-purpose flour , plus more for dusting, white, whole wheat,
a combination of the two  can be used also 
1 1/2 teaspoons salt
cornmeal or wheat bran , for dusting

PREPARATION:
In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
The dough will be shaggy and sticky.

Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably
12 to 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles.

Lightly flour a work surface and place dough on it.

Sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let it rest for about 15 minutes.

 Using just enough flour to keep the dough from sticking to the work surface or to your
fingers, gently shape it into a ball. Generously coat a clean dish towel with flour,
wheat bran or cornmeal.
Put the seam side of the dough down on the towel and dust with more flour, bran or
cornmeal. Cover with another towel and let rise for about 1 to 2 hours.

When it’s ready, the dough will have doubled in size and will not readily spring back
when poked with a finger.

At least 20 minutes before the dough is ready, heat oven to 475 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven
as it heats.

When the dough is ready, carefully remove the pot from the oven and lift off the lid.
Slide your hand under the towel and turn the dough over into the pot, seam side up.

The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake
or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will
straighten out as it bakes.

Cover and bake for 30 minutes.

Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
Remove the bread from the Dutch oven and let it cool on a rack for at least
1 hour before slicing.

CUCUMBER BITES

Fresh from the garden treats in the heat of the summer are refreshing and tasty.  Here's a simple recipe that you'll enjoy long into the cooler days of Fall.

INGREDIENTS:
1 loaf of sliced coctail rye bread
1 16 ounce package of cream cheese
1 package of dry Italian salad dressing mix
2 medium sized fresh cucumbers, sliced
Dillweed

PREPARATION:
Spread the cream cheese mixture on bread slices, top with cucumber slice and sprinkle everything with dillweed.

Simple, tasty and good for you all at the same time.
Enjoy
Steve & Kim

VEGETARIAN WHOLE FOODS ONE POT CHILI

Image by Chiot's Run via FlickrThis pot of chili will warm your bellies, keep the kids happy (without realizing they're eating their vegetables) all while you're enjoying your day because you cooked it all at once in your oven.  Now just how great is that?!
This version is meatless but you can make it with ground beef if you chose.
So, let's get cooking... or not cooking as the case may be.
INGREDIENTS:
1 pound cornbread
1 can (15 ounces) of vegetarian bean chili
1 can (15 ounces) of black or kidney beans
1 jar (12.5 ounces) of medium salsa
1 1/2 cups of monterrey jack and cheddar cheese, shredded
3 scallions, sliced
Olive oil for coating baking dish.
PREPARATION:
Preheat your oven to 350 degrees.  Coat the inside of a 9-inch square baking dish with the olive oil.  Crumble half of the cornbread into the baking dish.
In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the cornbread. Sprinkle with a layer of cheese then crumble the remaining cornbread over the cheese. Next finish up by sprinkling the remaining cheese over the last layer of cornbread.
Bake in the top third of the oven for 30 minutes, the cheese should be melted and the top golden brown.
Allow to sit for 5-10 minutes then sprinkle the sliced scallions on top and serve.
Now just how simple was that, right? We hope you enjoy this delicious, easy-to-make chili dish.
Steve and Kim

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Old Fashion Fig Newton Bars

Image via Wikipedia

I love figs. They're full of nutrients that are difficult to get anywhere else and most of all they are delicious. Try this easy recipe for making your own fig-newton bars. I think you love them.

Ingredients
FOR DOUGH:
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/2 tsp. cinnamon
12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
4 eggs, divided
FOR FILLING:
2 cups figs, chopped (can use dried)
1 cup orange juice
1 cup apple juice
1/2 tsp. ground cinnamon
4 tbsp. sugar
1 tsp. orange peel, or zest of 1 orange

Directions
FOR DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking.
Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
FOR FILLING:
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking.
Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water.
Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling.
Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into 1-inch pieces.

Bacon and Cheese Cornbread

Image via Wikipedia

This cornbread is very rich and moist. Serve it with fruit for breakfast or with soup for a delicious lunch.

Okay, I know I'm pushing bacon lately. I love it and thought perhaps if you haven't given bacon a try for a while you might just enjoy a few recipes that include it. Besides, you have to have a little excitement in your life sometimes, right. A little hardening of the arteries can't be all bad if you've enjoyed the process.

INGREDIENTS:
1/2 cup yellow cornmeal
1 1/2 cups milk
2 eggs, beaten
1/4 cup butter or margarine, softened (I don't recommend margarine. It's artificial and if you're going to eat this Cornbread you might as well go all the way.)
3 teaspoons of baking powder
1/4 teaspoon of crushed red chilies, optional
1 cup (6 to 7 ounces) of shredded sharp Cheddar cheese
5 slices of bacon, cooked

PREPARATION:
Heat cornmeal and 1 1/4 cups of milk over medium heat until thick and dry, stirring frequently, about 3 minutes.
Spoon cornmeal mixture into a bowl.
Add remaining milk, butter and eggs. Beat until smooth.
Stir in salt, baking powder and red chilies, if used.
Stir in cheese and bacon.
Pour into a casserole dish or cake pan.
Bake at 325 degrees for 35 minutes or until cooked through.

Now, sit back and enjoy this scrumptious meal with your family and friends. I guarantee they'll be back for breakfast again and again. They know where the good stuff lives now. You've created a monster.

Steve and Kim

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Native American Fry Bread

Image by shoseph via Flickr

This chewy griddle bread has been made the same way for hundreds of years. We're hoping that by preparing this and enjoying it you'll be convinced to pass it along to future generations.

INGREDIENTS:
3 cups of all-purpose flour, plus more as needed
1 tablespoon of baking powder
1 teaspoon of salt
1 1/4 cups of milk
Vegetable oil

PREPARATION:
In a large bowl, stir together the flour, baking powder and salt until combined. Add the milk and stir with a wooden spoon until a dough forms. Knead the dough for about 2 minutes, or until smooth and elastic, adding more flour if necessary. Wrap the dough in plastic wrap and allow to rest for 20 minutes.

Divide the dough into 12 equal-sized balls. Using your hands, press the dough balls flat to a thickness of about 1/4 inch. Poke a large hole in each with your finger. (They will look like doughnuts.)

Pour vegetable oil into a nonstick frying pan to a depth of about 1/8 inch and heat it over medium heat. Fry the bread rounds, turning once, until golden and puffy, about 1 minute per side. Transfer to a paper-towel-lined plate to drain.

Serve this delicious treat warm.

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OLD FRUIT NEVER DIES, IT JUST GOES DOWN A DIFFERENT ROAD

Thought we would share a few nifty kitchen tips this week. Here's the first of many.

A GREAT TIP FOR OLD FRUIT:

Instead of throwing away fruit when it gets a little too ripe (and your family turns it's collective nose up at it) try this. Cut off all the bad spots and peel the fruit. Use it to top ice-cream, or to bake breads, or best of all, to make an old-fashioned cobbler with.

HOWEVER... If none of these ideas thrill you, here's a really inventive one: again you cut and clean the fruit. Drop chunks into a large covered jar with a half bottle of brandy in it. (I don't drink but you get the picture). Let the mixture set, adding fruit whenever you have it. Soon, in a couple of months, you have a great dessert topping and a crowd pleaser for your next "adult" party. At least that's what I've been told. Most can't remember eating it. :)

HAPPY SAVING!
Steve and Kim

THE BEST BREAD IS HOME MADE BREAD

While growing up I remember the smell of fresh-baked bread being prepared by my mother. Back then there was no such thing as the automatic bread maker so she had to do everything by hand. Oh the smells that came from her kitchen! If you've never experienced this smell then you haven't lived. Why not give baking your own bread a try? You'll enjoy it I'm sure. Here are a couple of our favorites.

There is nothing like fresh homemade bread and these two will fill your home with all those lovely baking flavors so typical of bread baking.

Moist Potato Tea Bread

What You Need:

* 1 C of flour
* 1/2 t baking soda
* 1/4 t salt
* 1/2 t pumpkin pie spice
* 1 C cold sweet potatoes, mashed
* 1/2 C sugar
* 3 T canola oil
* 2 T of buttermilk
* 1 t vanilla extract
* 1 large egg

How to Make It:

1. Place the oven temperature on 350 degrees and allow the oven to preheat.
2. Lightly spray a loaf pan with a non stick cooking spray.
3. Dust the loaf pan lightly with flour and tap out any excess.
4. Place the flour into a mixing bowl.
5. Add the baking soda, salt and pumpkin spice.
6. Whisk together until the ingredients are blended well.
7. Place the mashed sweet potatoes into a separate mixing bowl.
8. Sprinkle the sugar over the top of the potatoes.
9. Pour the oil, buttermilk and the vanilla into the mixture.
10. Break the egg into the mixture then whisk until blended together well.
11. Transfer the sweet potato mixture into the bowl with the flour mixture.
12. Stir just enough to moisten the dry ingredients through.
13. Place the batter into the prepared loaf pan.
14. Bake 28 minutes or until a butter knife inserted in the center comes out clean.
15. Cool the loaf in the pan on a wire rack for 12 minutes.
16. Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.

Serves: 1 loaf

Sweet potatoes make breads very moist so there's no need for the extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer.

The vegetables in this best bread recipe make it a very healthy bread to treat your family with.

Farmer's Country Loaf

What You Need:

* 1 C warm water (110 degrees)
* 2 1/2 t active dry yeast
* 1 1/2 t salt
* 1 1/2 C + 2 T bread flour

How to Make It:

1. Pour the warm water into a mixing bowl.
2. Sprinkle the yeast over the top of the water.
3. Allow the mixture to stand 5 minutes or until it begins to bubble.
4. Once the mixture begins to bubble, stir in the salt and the flour until well blended.
5. Use a flexible rubber spatula and knead the dough by folding it over and pushing it into the bottom of the bowl.
6. Knead the dough 4 times.
7. Sprinkle the remaining flour over the dough and continue to knead the dough as directed above for 5 minutes or until the dough is spongy.
8. Scrape down the sides of the bowl and push the dough into a ball shape.
9. Cover the bowl with a kitchen towel, place in a warm area and allow the dough to rise 1 hour.
10. Use the rubber spatula and stir the dough. Cover again and allow the dough to rise for another hour.
11. Sprinkle a flat surface lightly with flour.
12. Place the dough onto the floured surface and form a loaf.
13. Use additional flour on the board if the dough becomes too sticky.
14. Sprinkle a baking sheet with flour in an area about double the size of the loaf.
15. Place the loaf on the floured area, cover loosely with plastic wrap and let the dough rise 1 hour or until it is double in size.
16. Set the oven temperature to 375 and allow the oven to preheat.
17. Remove the plastic wrap from the loaf.
18. Fill a spray bottle with water and spray the inside of the oven with the water.
19. Bake the bread 5 minutes then spray the oven again being careful not to spray the bread.
20. Bake the bread 12 minutes then spray the oven again.
21. Continue baking the bread 12 more minutes or until the bread is browned and crusty on top.
22. Allow the bread to cool on a wire rack 1 hour before slicing.

Serves: 1 loaf

This is a wonderful bread to serve with that Easter dinner. Be sure to have plenty of butter or better yet apple butter to smother each slice with.

This is truly one of our best bread recipes. Do not be afraid of the yeast. It is easier than you think. If you wish you can add one teaspoon of sugar to your dough, with your yeast, it will make the raising process faster; I often do it when I'm in a hurry. I also place the bread in any warm place I can find. I have a friend who places it in her bed, under the duvet, with the electric blanket switched on!! Can you believe it?

Okay, so now you have two of our best bread recipes, what do you think of them?
Let us know by e-mail at our blog address HERE.

**PS. Would you please twitter this article to your friends? We're sure they'll enjoy it as much as you have. Thank you.
Steve and Kim: