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*a no knead bread, made in a dutch oven
3 cups King Arthur All Purpose Flour
1 tsp Salt
1/2 tsp Active Dry Yeast
1 1/2 cups Water (90-100 degrees or your yeasts needs)
3-4 tsp 'Everything' Topping Mix into dough, plus more 1-2 Tbs for topping crust (recipe below)
Everything Season Mix:
1 Tbs dried onion
1 Tbs dried garlic
1 Tbs poppy-seeds
1 Tbs toasted sesame seeds
2 tsp course salt
In a large bowl (I used my stainless steel Kitchen-aide Mixing bowl) mix together flour, salt, 'everything' mix and yeast. Add water to the bowl and using your hand or a spatula, mix dough until it is fully incorporated. Cover the bowl with saran wrap and sit on your counter for 13 to 18 hours. Your dough is ready when the top of your dough is full of tiny bubbles all over.
When ready to bake, preheat oven and your cast iron dutch oven with lid on to 450 F degrees.
Flour your work surface and your hands. Gently remove the dough from the bowl and let it lay flat.
Pull right and left edges up and toward middle of dough and then Pull top and bottom edges up and toward middle of dough (you are forming into a large ball shape) flip dough over on work surface and use your hands to shape dough - give a light dusting of additional flour to the bottom of your dough ball. Slice 3 slashed into top of bread dough, spritz with water and sprinkle on 1-2 Tbs of the 'Everything' Topping.
Remove pot from oven when preheated, and remove the lid.
Carefully, take the ball of dough and place it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, then remove lid and bake for another 15 minutes or until the crust is golden brown.
Carefully, remove from the oven and pot, set on cooling rack (brush with a bit of melted butter, if preferred) and let cool before slicing.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Basic No Knead Dutch Oven Bread Dough Recipe Adapted from: The New York Times
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Diane Baker: Owner & Creator of Canning and Cooking at Home