There's nothing better than a bowl of homemade, steaming soup with a nice slice of warm, straight-from-the-oven crusty bread. This recipe quickly became a favorite after the first time I made it last autumn...it's so quick and easy to pull together and the flavor is scrumptious.
This recipe is a little time-consuming in the fact that you need to allow it to rest for several hours. Other than that, it's a cinch to make! I love making it either the night before and allowing it to set all night and then baking in the morning, or making it in the morning for an evening bake. Either way, the results are lovely each and every time. Not to mention, the way this bread smells whilst baking...absolutely heavenly!
Why not bake a loaf tonight?
Crusty Dutch Oven Bread
3 cups flour
1 1/2 tsp. salt
1/2 tsp. yeast
1 1/2 cups water
Mix together all of the above ingredients. Stir well. Add more water if necessary to moisten the flour.
Cover with plastic wrap or a tea towel and let rest for 4-12 hours.
After the time has passed, check on the dough. It should have risen significantly and be full of holes. Preheat the oven to 475*F and place your Dutch oven, with the lid on, into the oven whilst it preheats.
In the meantime, place a generous amount of flour on your work surface. Pour the dough out and gently coat the dough ball with flour. Let the dough rest until the oven preheats entirely.
Carefully place the dough into the hot Dutch oven, return the cover and bake for 30-45 minutes, depending on how dark you like the crust.
Allow the bread to cool for just a wee bit before slicing...
Then slice and serve with your favorite homemade soup or stew.
Most of all, enjoy!