dutch oven yeast bread.

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Since we’ve bee stuck at home we’ve been making all of the things! Including bread! This one is a yeast-risen bread, that was fairly easy to make and we used for making sandwiches and toast.

  • 2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
  • 1 envelope active dry yeast
  • 4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon olive oil
  1. Stir the yeast into the water and allow the yeast to bloom until foamy.
  2. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
  3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  4. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
  5. 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 finger and slowly deflate.
  6. Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
  7. Once finished, cover and let the dough rise again for another 1 ½-2 hours.
  8. Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
  9. Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
  10. Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
  11. Cover and let rise for 1 hour.
  12. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
  13. Carefully remove the pot from the oven and place it on a trivet or heat-safe surface.
  14. Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
  15. Cover with the lid and return the pot to the oven.
  16. Bake for 45 minutes, removing the lid for the last 15 minutes.
  17. Remove bread from pot, cover, and let cool for 10 minutes before slicing.

1 hour focaccia.

foccacia
Here is a very easy, one hour or less focaccia bread recipe I found on pinterest. I imagine this would be so easy to experiment with – adding all kinds of flavor combinations on top. I threw some fresh herbs and salt on top of mine. This didn’t last very long in our house!

for the dough:
3/4 c warm water
1/2 tsp granulated sugar
1 1/2 tsp yeast
2 Tbsp olive or canola oil
2 c all-purpose flour ( divided )
1/2 tsp salt
for the topping
3 Tbsp earth balance, melted
1/2 tsp Italian seasoning (or herbs of your choice)

Instructions

  1. Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
  2. Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
  3. Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
  4. Add oil and mix well.
  5. Gradually add as much of the remaining cup of flour as you can ( it can be only 3/4 of it) and mix until the dough pulls away from the sides of the bowl.
  6. In the meantime, preheat the oven to 220 degrees F and when it’s ready turn it off. Keep the door closed.
  7. Grease the skillet.
  8. Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it’s smooth and not sticky anymore. Shape into a ball.
  9. Roll out the dough into a size of your skillet.
  10. Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
  11. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
  12. Mix melted earth balance  and seasoning in a small bowl. Brush the dough with half the earth balance
  13. Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.