Dutch Oven No Fail Bread

I just returned from yet another visit to my chosen home in the pacific northwest and brought back this little treasure with me. My fairy godmother (FGM for short) Joyce and I made our friend Lisa’s no fail bread and I was hooked! When my godbrother and soon to be sister came for the weekend we got them hooked to!

Ingredients:

• 3 C AP flour *( If you want to make this healthier substitute 1 C whole wheat flour… if you use all whole wheat it will be too heavy.)

• 1 1/4 tsp salt

• 1/4 tsp yeast

• 1 1/2 C warm water (100 degrees F)

Directions:

1. In a large tupperware container add flour.

2. Put salt and yeast in opposite corners. The salt will kill the yeast if you pour it right on top.

3. Mix together.

4. Add water and mix well with your hands until combined.

5. Put the lid on the tupperware and let it rise for 8-16 hours. Seriously leave it alone, if you can’t contain yourself do it before you go to bed.

6. Preheat the oven to 475-500 degrees F.

7. Put the dutch oven, the cast iron one grossy, into the oven to get hot as well. If you don’t heat it up the dough will stick and you won’t have a bottom to your bread.

8. Put about 1/4 C of flour on the counter and pour batter onto it.

9. Fold over 3 or 4 times, don’t knead it.

10. Place dough in the dutch oven and bake with the lid on for 30 minutes.

11. Remove the lid and bake an additional 15-20 mins to create a crunchy golden crust.

12. Take bread out of dutch oven immediately and allow to cool.

Krista and I have been going a little crazy with our bread creations. This is just the basic recipe but you can add whatever you want to it. We have also made: sesame bread, rosemary bread, rosemary sunflower seed bread, sunflower flax and papitas bread, and cinnamon current bread. Let your imagination and taste buds go wild!

#bread #dutchoven