INGREDIENTS:
Yields 1 loaf of bread
Serves 8
228 Calories per serving
Prep Time: 3h 45m
Cooking Time: 45m
Bread
2 cups lukewarm water
1 tbsp active dry yeast
4 cups all-purpose flour
1 ½ tsp kosher salt
1 tsp olive oil
PREPARATION:
Step 1:
Mix flour, salt, and yeast in a large mixing bowl. Gradually add in the water, mixing until the dough comes together. Knead the dough on a floured surface for 10-15 minutes or until it becomes smooth and elastic. Place the dough in a large, oiled bowl, and cover it with plastic wrap. Allow the dough to rise in a warm place for about 2 hours or until it has doubled in size.
Step 2:
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate. Using your hand or a rubber spatula, start from the bowl’s rim to work the dough loose from the sides and fold it up and towards the centre of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the centre. Once finished, cover and let the dough rise again for another 1 ½-2 hours.
Step 3:
Preheat your oven to 450°F (230°C). Place the Dutch oven (without the lid) in the oven to preheat for 30 minutes.
Step 4:
Once the dough has risen, gently shape it into a round loaf. Carefully remove the preheated Dutch oven from the oven, and place the dough in it. Cover the Dutch oven with the lid, and place it in the oven.
Step 5:
Bake the bread for 30 minutes, then remove the lid and continue to bake for 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 6:
Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.
My mom’s house, to this day, will often be filled with the scent of bread baking, and there are very few things better than that! (We should look into creating a bakery-scented candle).
