No Knead Dutch Oven Bread

Course Bread, Breakfast, Side Dish

Cuisine American, Southern

Keyword no-knead-bread, no-knead-dutch-oven-bread

Prep Time 15

Cook Time 50

Rise Time 1

Total Time 2 5

Servings servings

Calories 184kcal

Ingredients

1 1/2 cups lukewarm water (110-115°F)
1 Tbsp granulated sugar
1 (1/4 ounce) packet rapid rise yeast (2 1/4 teaspoons)
4 cups all purpose flour plus additional as needed
2 tsp baking powder
1 tsp sea salt or plain table salt
1 Tbsp olive oil
1 large egg

Instructions

In the large bowl of a stand mixer fitted with the dough hook add warm water, sugar and yeast. Allow to stand for about 5-10 minutes. It should bubble and look frothy.
In a medium bowl, use a whisk to sift together the flour, baking powder and salt.
Once the yeast has bloomed, to the yeast mixture add the egg and oil. Mix on low speed just until combined.
With the mixer on medium speed, gradually add 3 cups of flour. Continue to mix adding the remaining 1/2 cup flour,1 Tbsp at a time. Mix on medium-high just until the dough is no longer sticky and it pulls away from the sides of the bowl.
Transfer dough to a lightly floured surface and using your hands, shape dough into a smooth ball, fold edges under.
Spray the inside of a clean mixing bowl with nonstick cooking spray or brush with oil. Place dough back into the bowl. Cover with a clean cloth and place in a warm draft free place. Let dough rise until doubled in size, for about an hour.
Place the Dutch oven, with the lid into the oven to preheat. Set oven temperature to 450°F.
Once dough has doubled, place it in the middle of a piece of parchment paper. Make small slits on top of the dough with a sharp knife.
Carefully remove the lid from the hot dutch oven and use the corners of the parchment to transfer to the center of the dutch oven. Be careful, it's hot!
Place the lid firmly on top and return to the oven and bake. Bake for 40 minutes.
Remove the lid and bake for an additional 5-10 minutes or until the top is golden brown.
Use the parchment paper to transfer to a wire rack to cool completely, slice and enjoy.

Notes

Yeast - You can use the same amount of active dry yeast in place of rapid rise yeast, but the bread will take longer to rise. Instant yeast uses a different technique so it's not advisable to use it here.
Flour - You can use bread flour in place of all purpose flour to make homemade bread. Bread flour has a higher protein content and will result in a more dense texture and chewy exterior.
Whole Wheat Flour - You can replace 1 cup of all purpose flour with whole wheat flour. I haven't tested using only whole wheat flour for this recipe.
Sifting - Sifting the ﬂour gives it a more consistent distribution of the ingredients since this recipe doesn’t call for kneading, which manually works out any lumps.
Fresh Herbs - You can add fresh rosemary or chives. You could also add dried Italian seasoning, oregano or rosemary. You can also sprinkle fresh herbs on top of the bread after the rise, before it goes into the oven to bake.
Garlic - Add finely minced garlic, granulated garlic or garlic powder.
Cheese - You could add Finely grated sharp cheddar cheese or Parmesan cheese to create a different ﬂavor proﬁle. These add-ins should be incorporated into the dough when you add the ﬂour.

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