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 Everything' Bread *a no knead bread, made in a dutch oven Dough Ingredients: 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 Directions: 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  Don't want to use Everything Spice Mix? Try the basic recipe (photo to left:) No Knead Crusty Bread in a Dutch Oven
14 Comments
Barb Good
1/30/2016 11:21:08 am
Looks delicious! !!
Diane
2/2/2016 07:43:24 am
thanks Barb! its so good - even if made without the Everything mix! as easy as a bread recipe could be!
Michelle
2/11/2016 02:07:31 pm
Thanks for trying and posting! This looks amazing!!! I will be giving this a try tonight>
Anette
12/6/2016 12:36:54 pm
I made this last wee adding red chili flakes, it was delicious! I will be making variations of this bread all winter!
Shelley
1/15/2017 07:55:40 pm
GREAT! Made it with Italian Spicy Mix. TO DIE FOR. So much for my waistline! ;)
Maureen woodburn
3/11/2017 08:52:41 pm
I had to give up making this bread for lent ! It's the best , can't stop eating it, and love it toasted with peanut butter ! I now make 3 loaves at a time ( That's all my oven will hold ) as I give it to neighbors and even my fav priest. 😛 I found that round, Corning WARE , with a lid works well too . After 30 min , I pull oven rack out half way , remove the covers , and quickly spray the tops with oil. Then push back in and bake 15 more minutes. ! Good luck , I use those big rubber bar b q oven mits for safety !!
Diane Baker
3/12/2017 09:33:34 am
a 3 quart works great 7/31/2017 09:25:10 pm
Diane, this looks absolutely incredible! That gorgeous crust... The 'Everything' flavors... I need to try this ASAP!
Ushi
8/17/2021 09:54:17 am
Does it need any fat? (Oil, egg, etc) I’m planning on making this loaf this week! Thanks so much for sharing.
Shelley Sparks
9/9/2021 03:09:24 pm
Wow!!! This is a HUGE fan favorite!! Thanks for the yummy recipe.
Karen
9/10/2021 01:52:23 pm
The recipe says 1/2 teaspoon of yeast, is that enough yeast? It doesn't seem like enough yeast.
CW
9/12/2021 07:54:20 am
It’s plenty, I’ve made this 4 or 5 times very successfully, and it’s in the oven now. Remember it’s rising overnight. Your comment will be posted after it is approved.
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