quiltmonkey Posted January 13, 2010 Report Share Posted January 13, 2010 Easy No Knead Crusty Dutch Oven French Bread This recipe is so yummy. You get chewy crusty French bread just like the bakery. ½ tsp Dry yeast 1 ½ cups Warm water 3 cups Bread flour 1 ½ tsp salt Cornmeal or wheat bran for dusting (optional) Dutch Oven with lid, or large heavy pot with lid In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest at room temperature (70 degrees) for at least 8 hours, or preferably 13-18 hours. I usually mix my dough the night before and bake it the following afternoon to serve with dinner that evening. The following day, stir down the dough and then place it on a floured surface to shape. Shape into a round form, using just enough flour to keep it from sticking. Place this shaped loaf on a tea towel that is generously floured (or cornmeal or wheat bran). This keeps it from sticking to the towel as it rises. Dust the top of loaf with more flour, cornmeal or wheat bran and place another tea towel on top to keep it from drying out as it rises. Let the dough rise for 1 hour, 1 ½ hours max. If you let it rise past that amount it could get larger air bubbles inside. About 20 minutes before dough is ready to bake, place a Dutch oven or heavy pot with a lid in the oven and heat oven to 475 F degrees. When dough is ready, carefully remove the VERY HOT Dutch oven and lid, and carefully lift the towel and turn the risen loaf upside down into the pot. Put the hot lid on Dutch oven and back into oven and bake for 30 minutes. After 30 minutes, remove Dutch oven lid and bake another 10-15 minutes until loaf has a nice golden brown crust. Remove bread from Dutch oven and cool on rack for 1 hour before slicing. (or do like me ... I can't wait ...so I just cut it hot while it's steaming). . Link to comment Share on other sites More sharing options...
RitaR Posted January 14, 2010 Report Share Posted January 14, 2010 Shana, one question before I try this.. prob. after I am back home... after it's in the dutch oven in the stove oven, you bake then turn it over.. I have lost the towel somewhere.. is it out of the dutch oven when turned over the first time, while cooking? Sounds so good, and store bread here is so flat in taste. ritaR Link to comment Share on other sites More sharing options...
Sandra Darlington Posted January 14, 2010 Report Share Posted January 14, 2010 Yum! I may try it this weekend. It would be wonderful with a salad and a steaming bowl of homemade soup...and a glass of Merlot. Thanks. Link to comment Share on other sites More sharing options...
quiltmonkey Posted January 14, 2010 Author Report Share Posted January 14, 2010 Originally posted by RitaR ....I have lost the towel somewhere.. is it out of the dutch oven when turned over the first time, while cooking?ritaR Rita, you set the "in process rising" loaf on top of a well flouered towel so it doesn't stick. When you're ready to bake, lift the towel up (with the bread sitting on it) and just turn the towel so the bread just falls into the hot Dutch oven (loaf is now upside down--- that's OK! it turns out just fine) and you don't put the towel in the oven. It's just what you use to transfer the dough to the hot dutch oven. Put the lid on the Dutch oven and back into the oven for 30 minutes. Remove lid to let bread brown for about 10-16 minutes and take it out of oven and dutch oven and let loaf cool on a rack. Viola! It's so easy...yeah, so good, too! Link to comment Share on other sites More sharing options...
quiltmonkey Posted January 14, 2010 Author Report Share Posted January 14, 2010 Originally posted by sandradarlington Yum! I may try it this weekend. It would be wonderful with a salad and a steaming bowl of homemade soup...and a glass of Merlot. Thanks. Girl, I'm with you on that.... especially the part about sipping that luscious RED!! Link to comment Share on other sites More sharing options...
lym95 Posted January 14, 2010 Report Share Posted January 14, 2010 Wow, that sounds delicious (although I prefer Chianti). I may bake some bread for a change around here. Margie's had so many quilts to do, the standard supper at our house is bologna sandwiches. mrmargie Link to comment Share on other sites More sharing options...
ReisingStarQuilts Posted January 14, 2010 Report Share Posted January 14, 2010 Thanks so much Shana. This is one I will definitely have to try. I am intimidated by yeast breads with all the kneading and how long to do it. I think I can, I think I can......thank you.... Link to comment Share on other sites More sharing options...
Dar Posted January 14, 2010 Report Share Posted January 14, 2010 Boy, I stop looking at the forum for a few minutes and almost missed this wonderful bread recipe from Quiltmonkey. I LOVE baking bread and this ones sounds wonderful. I'm going to try it this weekend. Thanks for the detailed instructions. Dar Link to comment Share on other sites More sharing options...
IQ'd Posted January 14, 2010 Report Share Posted January 14, 2010 I'll have to try this! Maybe throw in some herbs, onion or a little grated cheese! Link to comment Share on other sites More sharing options...
quiltmonkey Posted January 14, 2010 Author Report Share Posted January 14, 2010 Originally posted by jymartin I'll have to try this! Maybe throw in some herbs, onion or a little grated cheese! Yeah baby go for it! Chunks of garlic sounds yummo-licious too... Link to comment Share on other sites More sharing options...
QUILTERCAC Posted January 15, 2010 Report Share Posted January 15, 2010 Hey Shanna, what kind of yeast? The quick kind, or regular? I am giong to try this as well. This will be great for this weekend! Cathy Link to comment Share on other sites More sharing options...
quiltmonkey Posted January 15, 2010 Author Report Share Posted January 15, 2010 Either kind would probably work. I use the regular yeast. Link to comment Share on other sites More sharing options...
Bekah Posted January 15, 2010 Report Share Posted January 15, 2010 Shana thank you so much for this wonderful recipe. It sounds delicious Link to comment Share on other sites More sharing options...
lym95 Posted February 4, 2010 Report Share Posted February 4, 2010 OMG, here is our first loaf of MANY I am sure using Shana's recipe. Brad ate half the loaf........ Link to comment Share on other sites More sharing options...
quiltmonkey Posted February 4, 2010 Author Report Share Posted February 4, 2010 Hey that looks PERFECT! Link to comment Share on other sites More sharing options...
Linda G. Craig Posted February 4, 2010 Report Share Posted February 4, 2010 Okay Marjorie, my mouth is watering!! I also love to bake bread and this seems like an easy peasy one. I'm going to try it this weekend with a beef stew. Yummmm! My hubby will love it after he's gone sledding all day on Saturday. I'll let you know how mine turns out! Thanks Shana for the recipe! Link to comment Share on other sites More sharing options...
Quilting Heidi Posted February 4, 2010 Report Share Posted February 4, 2010 I guess I'll need to buy a dutch oven...it probably the only pot I don't own! That bread looks delicious! Link to comment Share on other sites More sharing options...
quiltmonkey Posted February 4, 2010 Author Report Share Posted February 4, 2010 Heidi, you don't need a Dutch oven, but... if you have a large heavy pot with a lid that will work fine, too. Link to comment Share on other sites More sharing options...
Quilting Heidi Posted February 4, 2010 Report Share Posted February 4, 2010 I have lots of pots, mostly stainless steel but I don't have any that have an oven proof top on them. I love getting new pots though :P:P Shhhhh don't tell my husband that I'm about to buy another thing for the kitchen...he already thinks I have a problem! Link to comment Share on other sites More sharing options...
quiltmonkey Posted February 4, 2010 Author Report Share Posted February 4, 2010 I bought a very inexpensive Dutch oven pot at Fred Meyer; it is cast iron pot and lid, and has enamel inside. It works fabulous. I think it was on sale for like $30, so no need to spend lots of money. Plus it's always a good thing to have an oven-proof pot with lid in your (very large) collection. Link to comment Share on other sites More sharing options...
PattyJo Posted February 4, 2010 Report Share Posted February 4, 2010 OK, I'm going to get this started this afternoon to serve tomorrow night to some friends coming over for dinner. Thanks Shana, you give such good directions. Link to comment Share on other sites More sharing options...
LinneaMarie Posted February 5, 2010 Report Share Posted February 5, 2010 I'm gonna serve this to my quilt group on the 16th! With a yummy recipe for stuffed shells. I'd better make 2 loaves of bread!! Sounds, and looks, like a winner!:P Link to comment Share on other sites More sharing options...
Sandra Darlington Posted February 5, 2010 Report Share Posted February 5, 2010 I made this bread a few weeks ago and it was really yummy!!! Thanks for the recipe, Shana. We're expecting a foot of snow starting about rush hour tomorrow and into Saturday. I think tomorrow evening will be a good time to start another loaf. Where's the butter... Link to comment Share on other sites More sharing options...
quiltmonkey Posted February 5, 2010 Author Report Share Posted February 5, 2010 I love you guys... You all are so fun. Link to comment Share on other sites More sharing options...
lindasewsit Posted February 5, 2010 Report Share Posted February 5, 2010 It's a snowy , snowy day here....sounds like something good to make this weekend. I'm at work now, going home early cause of the snow...think I'll make a stop at the grocery to get the ingredients! Link to comment Share on other sites More sharing options...
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