Dutch Oven Bread

So, I feel I've earned another "domestic stripe": I bought myself a cast iron Dutch oven and made bread AND dinner in it!

Matt snagged a Lodge brand cast iron Dutch oven at Target for me the other day (okay, so I technically wasn't THERE to buy myself something...but I was "supervising" from the phone...it counts!). It was sitting there, all by its lonesome, in the clearance section. Half off, baby! Woot! Needless to say, I was a little stoked. I've wanted a le creuset for awhile, with dreams of baking wonderful artisan-style bread, but they're insanely expensive. I'll gladly trade happy gem colors for my dull black if it means I only spent $18.48 plus tax.

Here's the bread recipe that I have started using. It's super simple -- although, I was a bonehead and forgot the salt yesterday! Argh! Since we have to be a little more health conscious, I substituted whole wheat flour instead of all purpose. Oh, and that dinner I made last night? You may want to check that out, too. UH-MAZING.

Dutch Oven Bread

via cornflowerbluestudio.blogspot.com

Ingredients:

• 5-6 cups flour
• 2 tablespoons dry yeast (I used dry active)
• 2 tablespoons sugar
• 2 cups warm water (70-80°F)
• 1 1/2 tablespoons salt

Directions:

1. Put the yeast and the sugar in a large bowl and add warm water. Mix to dissolve. Proof for 5-10 minutes.
2. Add 3 cups of the flour and the salt to the yeast mixture until fully combined. Stir in remaining flour, one cup at a time, until a semi-sticky dough forms. Flour your hands and knead the dough for 4-5 minutes.
3. Form the dough into a ball at the bottom of the bowl, cover bowl with a warm, damp tea towel, and let rise for 20 minutes.
4. While dough is rising, place the lid on your Dutch oven and put it in your oven. Preheat oven(s) to 400°F.
5. After dough has risen for 20 minutes, it should be doubled in size. Flour the top and bottom of your dough ball and carefully place in hot Dutch oven.
6. Place lid back on your Dutch oven and bake for 30 minutes.
7. Remove lid and bake for additional 10-15 minutes until crust is brown and lovely.
8. Turn bread out onto a cooling rack and allow to cool completely before cutting.
9. Enjoy!

Note: This recipe is very versatile. Experiment with different add ins, such as cheese, herbs, etc.