So this post is basically for
Katie who commented on the
post about my fancy new dutch oven and said to share what I made. Oh boy, Katie - you may be sorry you asked...
First off, I made clam chowder on Sunday but since that isn't terribly unique or exciting (but still excellent) I thought I'd share the next dish I have been very, very,
very excited to make.
Stupid Easy Fantastically Good Peasant Bread. I've literally had this recipe just sitting in my binder for over a year and a half, ever since we lived in Ohio and a friend made it for me. I just knew it'd be one of the first things I had to try once I got my own dutch oven.
Frankly I don't have the best track record in the bread-making division, but as the title suggests, the recipe is so easy, even
I could not mess it up. I didn't take a ton of pics but the main idea is you make the dough (which is NOT KNEADED), let it sit all day and then after kneading it about 10 times into a nice ball shape plop it into your preheated dutch oven and bake. So really, it took me about 10 minutes of prep time in the morning and then another 10 minutes an hour before dinner.
Like I said, stupid easy.
Here's the dough in the hot dutch oven ready to go in the oven.
And here's the yummy, delish, crunchy-on-the-outside-soft-on-the-inside, fresh bread straight out of the oven. Heaven. And you would not believe how good it smells.
And of course, here's a piece slathered with butter and served with a bowl of chili. I cannot believe this turned out PERFECT on my very first try. That does not happen often my friends. I told Travis we might be making this every day from now on. Which would not be a bad thing.
So for those of you who might want to try it yourselves, here's the recipe:
Stupid Easy Fantastically Good Peasant Bread
3 cups (15 ounces) unbleached flour
1/2 teaspoon instant yeast (cheat and add a little more yeast if you are in a hurry)
1 1/2 teaspoon salt
3/4 cup plus 2 tablespoons (7 ounces) water, at room temperature or a little bit warmer
1/4 cup plus 2 tablespoons lager beer (3 ounces) (can use water)
1 tablespoon white vinegar (this gives a slight sourdough flavor, substitute 1 tablespoon water if you prefer)
Put flour, yeast, and salt in a large mixing bowl. Dump in water, beer, and vinegar. Stir with a spatula or wooden spoon until a shaggy ball forms. I usually end up mixing with my hand to make sure all the flour is mixed with the liquid. No need to knead. Really. Cover the bowl with plastic wrap and let rest for about 4 to 8 hours, or more, on the countertop. Sometimes I mix the dough just before bed and bake mid-morning the next day. If you need more time before you are ready to bake the
bread punch the dough down and let rise again. And again, if you need.
Place a sheet of parchment paper over a medium mixing bowl. Spray parchment with cooking spray. Dump dough onto a lightly floured counter top and gently knead about 10 turns. Shape dough into a ball and transfer to prepared parchment paper. The dough and paper will sink into the bowl Cover bowl lightly with plastic wrap and let rise about 1 hour.
Place a 6-qt enameled cast iron dutch oven with a tight fitting lid into the oven and preheat to 500 degrees while dough rises, at least 30 minutes.
Reduce oven heat to 425 degrees. Dust top of loaf with flour and using your sharpest knife, make 3 slashes over top of loaf. Remove super hot lid from top of pot. Using parchment paper as a sling, lift dough out of bowl and gently place into preheated pot, paper and all. The parchment paper will stick up all around the sides. Don't worry, just put the lid on as tightly as possible and bake for 30 minutes. NO PEEKING. Remove lid and continue baking for 5 to 10 minutes more until loaf is a deep golden brown. Dump loaf out of pan, place onto cooling rack, remove and discard toasted parchment paper, and let loaf cool for at least 45 minutes before cutting. If bottom of loaf is too dark reduce the oven temperature by 5 or 10 degrees and/or reduce baking time next time.
Happy Baking!
