The Dutch Oven may be my favorite item in the kitchen. I have used it as a makeshift crockpot for cozy fall and winter dishes. Recently, a little birdie (cough* Katie *cough) suggested that I make artisan style bread. Soon after this discovery, I became obsessed with the idea of making loaves of flowery bread that I could eat with salted butter or herb infused oils. This imagery only encouraged my obsession with carbs but was not enough to motivate me to make such "fancy" bread. Who has the time? Surely bread that delicious must be time consuming, take ridiculous ingridents and take skills that are honed after years of practice. I was mistaken. The recipe that I followed was simple, took one bowl, and did not call for kneading. The dough takes between 18-24 hours to rise which encourages one to plan ahead and practice delayed gratification (which in this case was totally worth it).
3 C All Purpose Flour
1 Tsp Active Dry Yeast
2 Tsp Salt
1 2/3 C Warm Water
1 Tsp Fresh Chopped Rosemary
Combine Flour, Yeast and Salt in a large bowl. Add water and herbs and mix well. The dough will be very sticky. Place plastic wrap over the bowl and let it rise at room temperature for 18-24 hours.
Place the dough on a well floured work surface. Sprinkle the top of the dough with flour. Fold the dough in half and begin the form a ball by folding the dough underneath the ball.
Place the dough on a well floured towel. Cover completely and let rise for another two hours.
Preheat oven to 450 degrees. Place dutch oven in the oven while it is preheating. When finished place the dough in the dutch oven seam side up. Shake the dutch oven to allow the dough to settle. Cover and bake for thirty minutes. Remove the lid and bake until the crust is brown approx. 15-20 minutes.
This bread was gone in 24 hours... We may need to have a carb intervention.