Wednesday, September 18, 2013

Cast Iron Dutch Oven Bread

Our favorite recipe for rolls is on the blog. They're Buttered Rosemary and Sea Salt Rolls from The Pioneer Woman, Ree Drummond. They're served at every family gathering, every holiday dinner.
Here's a recipe for homemade bread and I've taken the concept of the rolls and applied it as an option for this bread recipe. My wife was raised on homemade bread. She never had sliced bread as a child. I can't even imagine that. I was raised on nothing but white sliced bread from the grocery store. I have since acquired a taste for homemade bread. My first experience with homemade bread was in Europe, the first time I had a Baguette in Paris. I also spent some time in Germany and fell in love with German Bread. I have a recipe from Aunt Faye for Stone Ground Whole Wheat Irish Soda Bread. I've made that since the early seventies. Since I acquired a passion for Cast Iron Cookware, I love bread made in a Dutch Oven.

Cast Iron Dutch Oven Bread:

3 C flour
1 3/4 tsp salt
1/2 tsp fresh active dry yeast
1 1/2 C tepid water

In a large bowl:
Whisk well
Add water gradually, with a wooden spoon, mix well
Cover with a tea towel to rise overnight or at least 12 hours.

Place the Covered Dutch Oven in  the oven and preheat to 450 degrees.
Remove the Dutch Oven and place it on a stove, remove the cover.
Rub a thin layer of Crisco in the entire interior of the pot using a paper towel.

Flour a work surface
Remove dough from the bowl and , with floured hands, work it into a ball
Place it in the Dutch Oven, cover it
Bake at 450 degrees for 30 minute
Remove the cover, continue baking for 15 - 20 minutes more
The top of the bread should be golden brown

Remove it from the oven
Brush the top with melted butter, sprinkle it with Sea Salt and Fresh chopped Rosemary.
Allow to cool in the pot until cool enough to handle

When the bread is still hot, brush the top with melted butter, sprinkle with sea salt and fresh chopped rosemary.
Serve with additional butter

Peace in the Kitchen!

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