There is something so comforting about fresh, homemade bread. If you asked me a year ago whether I have baked bread before, I would have looked at your with fear in my eyes and said no. But ever since I discovered this amazing, food proof recipe for this dutch oven sourdough bread, it has become a regular in our house. The smell of bread baking in the oven is probably one of the best smells ever and the fact that I can now say that I know how to bake a crusty, delicious loaf of bread makes me so happy.
I am not sure what it is about baking bread that has always intimidated me so much. I mean the ingredients are so basic and I have cooked and baked wayyyyy harder things, but bread for me was just a scary though. Let me say, the recipe that I share with you below is anything but intimidating and has turned out every.single.time that I have baked it and that has been a LOT lately.
With the days being as cool as they are, all I crave is carbs (ugh!)…warm, delicious, crusty carbs lathered in butter and served alongside a warm soup. That’s basically the only way that I am able to survive the Canadian winters we have here. Soup and all the carbs.
My favourite type of bread has always been a crusty one. Crusty on the outside and so fluffy and soft on the inside. Perfect for dipping or making a sammie or sandwich out of. Oh man, I am seriously craving this dutch oven sourdough bread sooooo much right. Just wait until you make it the first time, you may never buy bread from a bakery again (maybe!).
And have I mentioned that this bread is incredibly easy to make? Just a few ingredients, okay 6 in TOTAL, a dutch oven, some patience and BAM, bread. Okay maybe not that simple. It does take a small amount of mixing, a lot of waiting (so that it rises), and baking, but the wait time is SO. WORTH. IT. I mean c’mon it’s home made bread that YOU made and the whole family gets to enjoy. My kids literally cannot keep their hands off it and say that it is WAY better than the stuff we normally buy, which makes me, very, very happy.
I like to serve this dutch oven sourdough bread with soup, like our Minestrone Soup with Pancetta and Collared Greens, or Creamy Roasted Garlic and Tomato Soup. As well, this pairs beautifully with our Warming Carrot, Potato and Lentil Stew. You can also toast it and spread some of your favourite preserves or butters on it (mmm, apple butter) and it is perfect for sandwiches.
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- 1½ cups warm water
- 2 teaspoons instant yeast
- 1 tablespoon honey
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 cup plain Greek yogurt
- In the bowl of your electric stand mixer add all of the ingredients, one my one. Using a dough hook, mix until the flour is fully incorporated and the dough forms a ball. Take the dough off the hook, place it on a well floured counter and make it into a ball. In the meantime, drizzle a bit of olive oil into the bowl you used to make the dough. Once the dough ball is formed place it inside the bowl. Cover the bowl with a warm wet towel or plastic wrap and let it sit at room temperature until it doubles in size. This can take anywhere from 2 to 3 hours.
- Once the dough has doubled in size, punch it down, cover it again and place the bowl in the fridge and allow it to sit and rise again overnight.
- Next, dust a work surface with some flour. Take the dough out of the bowl and form it into a nice ball. Line a large dutch oven with parchment paper, and place the dough in there. Allow it to rise again until it has doubled in size, an hour or two.
- Preheat oven to 475 degrees F. Bake the bread covered for 20-25 minutes. Then remove the hot lid and allow it to bake for another 20 to 30 minutes. Once finished baking, lift the bread out of the pot and place it on a cooling rack, allowing it to cook for approximately 2 hours.
*Recipe ever so slightly adapted from Half Baked Harvest, Cheaters No Knead Dutch Oven Sourdough Bread