2 In B L O G/ R E C I P E S

No-Knead Artisan Dutch Oven Bread

There are few things in this world that actually make your heart skip a beat… and we believe this to be one of those things. BREAD. Crusty on the outside, warm and fluffy on the inside.  If you are as much of a breadaholic as we are this will soon become your favorite, your easiest, and your most coveted bread recipe!The simplicity, with only 5 ingredients, will make your guests think you either visited some sort of fancy bread making school or at the very least, are well versed in the art of bread making!  Don’t worry we’ll just let you relish in those glorious compliments.  One of the best parts of this recipe is you can substitute anything into this bread, whether you prefer herbs & spices, dried fruits, or cheese.  We used our Calicutts Mediterranean seasoning infused with lemon peel, garlic, sun-dried tomato, and Italian and Greek herbs.  The hardest part of this recipe is waiting for that delicious hunk of dough to rise.  We recommend making it before bed, to dream the night away with visions of sugar plums and crusty bread butts and when you wake it will be all ready to bake.In a large mixing bowl stir together flour, salt, yeast, and seasoning. You can use active dry yeast or highly active yeast, both will turn out beautifully.  Pour lukewarm water over your ingredients and stir gently until your dough has formed together.  You may need to get your hands dirty a bit, forming the dough so that it stays together.  Be mindful not over-working your dough or you will end up with not so tasty tough bread. Voila, that’s it, your bread is officially ready to rise.  Now that was about the easiest thing you’ve ever made wasn’t it??  Cover your bowl tightly with plastic wrap and let it rest anywhere from 8-24hours at room temperature.  We let this bread rise for about 12 hours, until it was at least doubled in size and perfectly “bubbly” looking.
Once your dough has risen and you can’t stand to wait any longer, start preheating your Dutch oven, uncovered, in a 450° F oven.  If you do not have a Dutch oven, don’t fret, you don’t need to run out and buy one from us…or you can…we’ll leave that decision entirely up to you.  If you choose to forgo, we understand and have placed some helpful hints at the bottom of this page on the variety of cookware you can use.

While your Dutch oven is preheating, plop that dough out onto a well floured surface and roll into a ball.  The dough will be stickier than bubble gum on hot pavement, so make sure to flour your hands well before you start forming that big ball of goodness.  Remember only to form until into a ball, we don’t want to overwork it.  Cover loosely with plastic wrap and let it rest until your Dutch oven is fully preheated.  If you are not using a nonstick or enameled piece of cookware, we recommend placing a piece of parchment paper under your dough at this point.  This will prevent your bread from sticking to the bottom of your cookware.

Remove your cookware from the oven.  Very carefully this sucker is 450°…seriously be careful.  Pop your dough, with parchment if you are using, into your Dutch oven and cover with the lid.  Toss that baby back into the oven, set the timer, go pour yourself a glass of wine, and wait for your taste buds to be changed.  After 30 minutes, remove the lid only to place back in the oven for another 7-15 minutes.  You want your bread to get a golden brown and crispy top.  The time may vary depending on your oven, just keep an eye on it to not get too brown…unless you like that sort of thing then you brown the heck out of your bread.

Take your bread out of the Dutch oven and try letting it rest a bit after it has baked, we know we know it’s hard to wait any longer.  It will be extremely hot but we want to avoid smooshing the insides by trying to cut it when it’s piping hot.  Feel free to stare at it while you wait and soak up the smell of this masterpiece you just created.  Can someone make a smell button for the internet already, I mean seriously, it should be illegal we can’t share this smell with you!  Okay you have waited long enough…slice up that scrumptious bread and indulge!This loaf looks like it is just begging for some tomatoes, basil, and olive oil…did someone say bruschetta?

Baked & Delivered by your Mint + Basil team:

Whitney Wright

Kitchen Savant + Recipe Curator

Alyssa Vistad

Master of Documentation

Brynn Joki

       Editor + Photography

Lilly Cristy

Photography + avid taste tester

 

No-Knead Artisan Dutch Oven Bread:

Prep Time: 10 Minutes to assemble dough, 8-24hours to let dough rise

Cook Time: 37-45 Minutes

Ingredients:

3 cups all-purpose flour

2 teaspoons kosher salt (no table salt)

½ teaspoon dry active yeast (active dry or highly active dry work best)

1 ½ cups lukewarm water (warm water activates the yeast)

1 Tablespoon Calicutts Handcrafted Spice Blend in “Mediterranean”

Instructions:

  1. In large bowl combine flour, yeast, seasoning, and salt. Stir in lukewarm water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough.
  2. Cover bowl tightly with plastic wrap or your Bee’s Wrap, reusable and washable food wrap
  3. Let dough rise at room temperature for 8-24 hours.
  4. When dough is ready, preheat oven to 450°. Place your Dutch Oven, uncovered, into the preheated oven for 30 minutes.
  5. While the Dutch Oven is preheating, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap until Dutch oven is preheated.
  6. When Dutch Oven is ready, carefully remove from oven and place the dough into it. (If your Dutch Oven isn’t enamel coated, you can place a piece of parchment paper underneath the dough to prevent sticking)
  7. Place covered Dutch Oven in oven and bake for 30 minutes. Carefully remove cover and bake for 7-15 additional minutes until bread is golden brown.
  8. Enjoy!

MINT + BASIL FRESH FINDS:

Calicutts Handcrafted Mediterranean Spice Blend

Le Creuset 5.5 Quart Dutch Oven

Mason Cash mixing bowl

Bees Knees Bee’s Wrap

Tuscan Blend Olive Oil

Marble/Gold cheese plate

Printed oven mitt

Wooden small serving spoon

Helpful Hints:

– We used a 5.5-quart enameled cast iron Le Creuset Dutch Oven.  You can use any large oven-safe dish with a cover: baking dish covered with foil, old cast iron Dutch oven, stainless steel pot with a lid, or even a crockpot insert.

– Preheating your Dutch Oven will not damage it, or the knob on top.

– Do no use whole wheat flour or white whole wheat flour in this recipe, the resulting bread will be too dense, and not as fluffy or delicious.

– Add any mix-ins you like such as fresh herbs, spices, dried fruit, chopped nuts or cheese. Add these ingredients at the same time as the rest, for best outcome.

 

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Questions >> hello@shopmintandbasil.com

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2 Comments

  • Reply
    Nancy Daignault
    February 20, 2017 at 7:32 pm

    Looks fabulous ladies! I can absolutely attest to the yummy goodness of the bread…. as I was a silent stand in while taste testing. Hats off to you talented women!

    • Reply
      Brynn Joki
      March 2, 2017 at 3:47 pm

      Thank you!! We couldn’t have done it without the talented mind + creative cooking of you know who:)

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