MIY Dutch Oven Bread
Every preppers kitchen needs to be outfitted with some cast iron cookware
Below I’ll give you the original recipe, I originally found it at http://www.frugallivingnw.com/frugal-homemaking/amazing-no-knead-bread-step-by-step-recipe/. Since I like to cook and bake, I’ve tinkered around with a few variations on the original recipe, I’ll include those at the bottom.
Ingredients:
6 cups of flour, plus more for the work surface
1/2 teaspoon active-dry or instant yeast
2 1/2 teaspoons salt
2 2/3 cups cool water
Directions:
1. Combine the first three ingredients in a large bowl and then stir in the water, the dough will be wet and sticky. Cover the bowl with either a lid or some plastic wrap and set aside for 12-18 hours. You’ll know it’s ready to move on to the next step when the dough has some bubbles and smells yeasty.
*Note: I usually do this part at night before I go to bed and let the dough rise as I’m sleeping. Then I finish making the bread the next day.
2. Lightly flour your hands and the work surface. Put the dough on the work surface and sprinkle it with some more flour. Fold the dough onto itself a few times and the shape it into a ball. Don’t worry if there’s excess flour on it, it’s part of what gives it it’s artisan taste.
3. Put the ball-shaped bread back into the large bowl and cover it with a tea towel that has been dusted with flour or corn meal. This helps to keep the dough from sticking to the towel as it rises. Let the dough rise for about two hours.
4. After the dough’s been sitting for 1 1/2 hours, stick your Dutch oven and lid into the oven and start pre-heating it to 425 degrees. Alternatively, start heating up your Dutch oven over a fire or on another alternative baking/cooking source.
5. After the dough has fully risen, carefully remove the Dutch oven from the heat source and transfer your dough into it. If you need to even out your dough in the dish, carefully shake it a few times to redistribute it.
6. Cover your dough and bake for forty minutes. Then, remove the cover and bake another 10-15 minutes until the crust is a deep brown. If you’re baking over a fire, just be sure to periodically check your bread to ensure its quality. You can always test it with a metal skewer to ensure it’s baked through. You may get a couple of crumbs on the skewer but it shouldn’t have any sticky dough residue.
7. Once it’s finished baking, remove the bread and let it cool on a wire rack. Once it’s cool, enjoy!
Here are a few of my favorite variations I’ve done in the past:
add 1 teaspoon mustard powder, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder to the dough and sprinkle the top with 1/2 cup shredded cheddar cheese before baking
add fresh rosemary and minced garlic cloves to the dough to taste (I love BIG flavor so I add a lot) and then sprinkle on 1/4 cup of shredded parmesan cheese before baking
add 2 teaspoons ground cinnamon and 1/3 cup raisins to the dough
I usually smear some plain unsalted butter on my bread, but it’d also be really good dipped in some olive oil mixed with spices or spread with an herbed butter. Jam or a fruit spread would also be really yummy.
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