"Everything" Bread

'Everything' Bread

1/30/2016

'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

61 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 !!

Tanya link

3/11/2017 02:24:14 pm

What size Dutch oven do you use?

Diane Baker

3/12/2017 09:33:34 am

a 3 quart works great

Michele @ Bacon Fatte link

7/31/2017 09:25:10 pm

Diane, this looks absolutely incredible! That gorgeous crust... The 'Everything' flavors... I need to try this ASAP!

Rhonda

9/19/2017 08:59:38 am

This bread looks amazing. Should I grease my dutch oven before preheating or after preheating, before adding the dough? Thank you.

9/19/2017 12:00:53 pm

You don't need to grease your D.Oven - I just make sure the bottom of the dough ball is nicely floured. I know some folks who cut a circle of parchment out and place on the bottom but, I have not done that...

9/19/2017 12:33:22 pm

Thank you for the quick response. I appreciate it and can't wait to try it. Have a great week!

Brenda

11/1/2017 09:40:29 am

Can this be made without the Dutch oven? If so, how do you recommend doing it?

Diane link

11/2/2017 01:01:41 pm

You do need a pot with a tight fitting lid that is oven safe for this recipe.

beth

11/10/2018 11:55:11 am

Left bread to rise for close to 22 hrs.... it was too long... bread deflated.

Teresa

12/29/2018 10:04:50 am

Looks just like the picture! I followed the recipe exactly, except used Trader Joe’s “everything but the bagel” seasoning. Let it raise for 15 hrs seemed perfect. Thanks

Elina

1/2/2019 02:27:55 pm

I make a similar bread with sauteed onion slices and garlic. Add 1 1/2 tsp yeast and let it rise 2 hrs.
Bake it the same way. This looks better with the seeds, so will try this recipe.

Lee link

1/13/2019 04:27:01 pm

Do you grease the pot ?

1/13/2019 05:44:36 pm

Worried about sticking: Some have suggested placing a round piece of parchment paper on the bottom of the dutch oven to prevent sticking. My dough did not stick but, I made sure the bottom of the dough ball had a bit of flour on it to help (and the additional cornmeal coating will prevent sticking too - if you decide to use that, I did not)

Pam

5/29/2019 06:19:35 pm

If you preheat your Dutch oven in the oven your dough will not stick because the dough sears immediately.

Kim Nipper

1/16/2019 10:03:40 am

My loaf is in the oven right now. I can’t wait to try it.i was wondering if you can double this recipe to make a couple of loaves? If so, would you double the yeast ratio also?

Hope

1/22/2019 05:15:39 pm

It worked! My first bread ever!!!!! It was so easy and love it sliced with butter and broiled!

1/23/2019 09:14:02 am

Awesome!! So happy for you!!

Yvonna

1/22/2019 10:52:50 pm

I have made this bread 3 times already and my family can't get enough! So simple and delicious...especially buttered and grilled for a BLT. ;)

Thank you for the recipe!

1/23/2019 09:15:26 am

Yay!!! I love this bread too!!

Sandra Jones

2/6/2019 09:54:49 am

I make this bread way too often. I cut back slightly on the salt and vary the everythinh mix. I use 1 tsp each garliic and onion powder and also vary the seed mixture!
I also put parchment in the pan and put the dough on parchment.
However you do it, it is so very tasty and makes the best toasr!!

Vickie link

2/21/2019 06:36:32 am

Wondering what I did wrong, my dough didn't rise very much. Sat for 16.5 hrs. Any hints. I set it on top of refrigerator

2/21/2019 04:03:54 pm

You don’t want to let it rise for too long. It will bake up a bit deflated. 16.5 hours is too long.

2/21/2019 04:06:36 pm

I wonder if the top of fridge was too warm as well - for that long of time - try less then 13 hours and not on top of fridge

Rose

2/21/2019 07:28:39 pm

I needed to add a full extra cup of flour to this recipe. It was the consistency of hot lava before I did. Then as a result the bread was too dense. Will have to play around with the quantities.

Sue link

4/27/2019 07:44:10 pm

Rose, I WEIGH my flour. I use 360 GRAMS. Bread turns out great. I also added Asiago cheese and fresh Basil... My waistline hates me now ;)

Fred link

2/25/2019 01:10:11 pm

Any information on cooking method for cooking with the Dutch Oven on campfire instead of in an oven? Bigger oven, more coals on top for the last 15 minutes?

Paul

3/1/2019 05:37:41 am

Englishman living in Germany would love to try your recipe but am really curious as to what “Everything topping is and would you happen to know where I could buy it on line.
Thank you

Paul

3/1/2019 08:02:29 am

The everything topping mix is listed above so you can make your own :)

Connie

3/3/2019 08:21:02 pm

Hi Diane, I made the bread using 2 cups AP flour and 1 cup rye flour. The batter was REALLY sticky and loose but I didn't want to add much more flour. It came out delicious but didn't rise very much and was a bit denser than it probably should be. Could thenrye flour have been the reason? I would prefer to use more nutritious flours if possible.

3/5/2019 07:00:05 am

It quite possibly could be the rye. I’m sorry that I don’t know the answer definitively. I would ask you to ask the lovely folks at King Arthur Flour how flours May effect rise... they are always really helpful. I know levels of protein are in each flour and could be the culprit...

3/4/2019 12:28:18 pm

I made this using 2 c AP flour and 1 c rye flour because I would prefer to use healthier flours. The bread didn't rise as much as it should have and came out a bit dense, but delicious nonetheless! Could the rye flour be the reason for the lack of rise? Should I add more yeast to remedy this?

3/5/2019 07:09:50 am

KAF’s Recipe for No Knead Healthy Grains Bread might be what you want to look at - look it over on the KAF site - they’ve had to rewrite that recipe the end product be lighter and fluffier...

3/5/2019 07:04:00 pm

Thank you very much! I will check it out.

Perry

3/26/2019 01:09:56 am

I just made this for the first time and used whole wheat flour. I added another 1/4 cup water and let it rise 24 hours. I also allowed it to rise a bit after forming (about 1 1/2 hours). I had the dough sitting on a piece of parchiment paper that was brushed with olive oil. I used a 5 quart Lodge cast iron dutch oven. I added flax, pumpkin, and sunflower seeds to the everything mix. It came out a little dense, so I will be reducing the 24 hour time to 13 as suggested in previous comments. The flavor is amazing and I will be experimenting more after I actually make the original recipe! Thanks for the idea and the recipe.

judith judge

4/6/2019 05:56:02 pm

i am going to try this bread it looks so good. i was in the xmass tree shop last week and bought a jar of everything bagle mix but i am going to try your recipe also can you use instane yeast and how long do you preheat the pot. thank you

4/10/2019 12:19:40 pm

I'm not sure how "instant yeast" would affect the long rise time in this recipe

Darlene Frawley

4/9/2019 08:35:16 pm

Followed directions exactly. Came out perfect. Great recipe. Thankyou.

4/10/2019 12:18:19 pm

I'm glad you love it too - its been super popular

Alice

4/24/2019 08:00:26 pm

I am confused about the water temperature part. Can you explain further? Thank you

4/25/2019 01:28:54 pm

you want to check what water temperature your yeast calls for (usually on the yeast package) mine has a range of 90-110 **too hot and it won't activate properly and too hot and it will scald the yeast and not bloom...

4/26/2019 08:36:12 pm

Hi, Just made your everything bread recipe. Used sesame, linseed and nigella seeds as that is what I had on hand. It looks amazing and tastes great! Followed the recipe exactly as it is a winner!! many thanks, Regards MJ

4/27/2019 07:50:19 pm

I WEIGH my flour. I use 360 GRAMS. Bread turn out super. I made a savory loaf with Asiago Cheese ( NOT shredded, but cut in to it’s bitsy peaces) A little less than a 1/4 cup. Added about 6 fresh Basil leaves cut in half lengthwise. So, so good.

Pat

5/13/2019 11:44:08 am

I started this bread @ 1:30 yesterday afternoon. Put in oven @6:00 in the morning. Just tasted it @ 10:30. It was so good I told my better half he could not have any LOL. All I have to say is YUM YUM YUM. Thank you for the posting. Pat

Kristin F.

7/31/2019 09:18:02 am

This recipe is amazing!

Do you have any variations for a sweet bread?

Cynthia

9/10/2019 06:37:34 am

Any suggestions on a compound butter that will compliment this bread?
I plan on gift-giving.

9/10/2019 08:06:43 am

Maybe a black pepper/rosemary butter would work nicely...I love rosemary in toasted bread...

Rich link

10/3/2019 02:40:54 pm

Can I use kitchen aid mixer instead of the by hand technique and my oven has a 100* bread proof setting. Can I use bread proof method instead of having to wait for bread to rise in the manner you described? Thank you!!

10/6/2019 09:14:34 am

This recipe is for a "no knead" bread - I suggest that you use a bread recipe that is written and designed for kneading if you want to use your mixer and proof setting on your oven. this dough sets for so long - not for a rise but, to have the yeast activate.

Catie

11/3/2019 12:28:36 am

Hi i have never used yeast before. The package says to dissolve the yeast first before adding to any dough. Should i add the half tsp to the cup and a half water and then add it to the flour mixture? Or add warm water to everything at once?

Tanya

10/10/2019 11:28:39 am

Would a 5qt cast iron deep skillet with lid work, or would it rise too high and make a mess?

Eli link

10/31/2019 11:30:51 am

This bread is so fabulous! I've made it countless times now, and it's always a huge hit. Easy to make, perfect ratios, great flavor, and comes out crisp and soft all at once. The base bread is awesome on its own and we've used it with other herbs as well, such as rosemary & fleur de sel, to great success. Thank you for this recipe!

Jillm722

11/5/2019 08:48:38 am

I don’t have a cast iron such oven. Will a stainless steel such oven work?

11/17/2019 05:32:53 am

Threw away the dough after 14 hours. No bubbles an too sticky. Disappointed.

11/17/2019 07:09:10 am

It sounds like perhaps your yeast wasn’t active (had died)

Heather

11/18/2019 08:25:08 am

I was wondering if you ever tried this as a gluten free version?

'Everything' Bread

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