40 QUART DUTCH OVEN RECIPES

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DUTCH OVEN BREAD - RECIPES | PAMPERED CHEF US SITE



Dutch Oven Bread - Recipes | Pampered Chef US Site image

This easy rosemary and parmesan bread recipe will make you more confident about bread baking. Baking bread in a Dutch Oven provides a crispy exterior to any bread!

Provided by PAMPEREDCHEF.COM

Yield 10 servings

Number Of Ingredients 9

4 cups (1 L) all-purpose flour (18 oz./540 g)
1 pkg (¼ oz./7 g) instant yeast (2¼ tsp/11 mL)
2 tsp (10 mL) salt
½ tsp (2 mL) sugar
1¼ tsp (6 mL) rosemary, finely chopped, divided
2¼ oz. (70 g) parmesan cheese, coarsely grated (½ cup + 1 tbsp/140 mL), divided
1½ cups (375 mL) water, warm
Olive oil for brushing
Parchment paper

Steps:

  • Combine the flour, yeast, salt, sugar, 1 tsp (5 mL) of rosemary, and ½ cup (125 mL) of Parmesan in a large bowl. Add warm water (120–130°F/49–54°C; check with the Instant-Read Food Thermometer). Stir until thoroughly combined.Place mixture on a floured surface; knead until it forms a smooth ball, about 5–6 minutes. Place in a medium bowl and brush with olive oil. Cover and set in a warm area until it’s doubled, about 1–2 hours.Place the dough on a floured surface and fold under itself several times; shape into a ball, pinching the seams underneath. Place on a piece of parchment paper and put back in the bowl. Brush the top with oil and cover. Let rise until doubled, about 1–2 hours.Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Brush the dough with olive oil and top with remaining Parmesan and rosemary. Score a large 'X' on top with a knife or kitchen shears. Carefully transfer dough with parchment into the preheated Dutch oven.Bake, covered, for 25 minutes. Carefully remove the lid and bake until golden brown, about 8-10 minutes. Let cool on a cooling rack for 15–30 minutes before serving.

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