Easy no kneed Country bread!

 With everything going on with this whole virus bread has become surprisingly hard to find and honestly the less we go to the store the less chances to be exposed. That means we are making as much of our food at home and this includes bread!

I am using this time as a Home Ec class and teaching my little one measuring and science! It is so easy quick to mix and there is no kneading involved just takes a long time to rise, sorry, can’t have it all ðŸ˜‰

We do use a Dutch oven or pan with a lid for the recipe to created a nice warm double oven situation, specially since we will be preheating the oven with the pan inside before we put the dough in. Two thirds of the way in we will take the lid off to make the crust nice and crunchy.

I have a feeling that for as long as we have yeast at home, or can find it at the store this bread will become a staple.

Watch the step by step video in our YouTube channel

https://youtu.be/3sXYynzsE5c

Hope you enjoy it as much as we do and seriously it is so simple to make!

Luz



Recipe for a “Dutch Oven Country Bread”


* 3 cups all purpose flour (or 2 all purpose 1 whole wheat)

* 2 tsp dry yeast

* 1 1/2 tsp salt

* 1 1/2 C warm water (105°F)

Optional add ins: herbs, roasted garlic, cheese, etc

Steps
Mix together dry ingredientes in a bowl

Add warm water 

Stir with a fork or I like me the same knife I used to level the flour. Make sure to get all the stuff at the bottom of the bowl as well. It will look like a sticky mess and that’s ok!

Cover with a greased plastic wrap and top that with a damp tea towel (since I start it in the morning I will re-wet the towel with hot water at night before bed)

Let sit for 18 to 24 hrs in a warm spot of the house (or 2 days in the fridge)

Preheat oven with Dutch oven inside at 450°F

Flour hands and punch down dough

Flour surface and shape dough into a ball

Bake at 450°F 

30 mins covered 

15 mins uncovered

Let bread cool in a rack for 45 mins before cutting in (if you can)

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