HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY
Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil
Provided by Jordan Kenna
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 5
Steps:
- Stir the yeast into the water and allow the yeast to bloom until foamy.
- In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
- 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 rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
- Once finished, cover and let the dough rise again for another 1 ½-2 hours.
- Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
- Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
- Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
- Cover and let rise for 1 hour.
- Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
- Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
- Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
- Cover with the lid and return the pot to the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Remove bread from pot, cover, and let cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
DUTCH SPICE BREAD
This bread should be allowed to stand for a day before eating, to allow the flavor to develop. From Taste of Home's Quick Cooking (November/December 1998)
Provided by Vino Girl
Categories Quick Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Combine corn syrup, brown sugar and egg; mix well.
- Combine dry ingredients in another bowl; add to the egg mixture alternately with milk and mix well.
- Pour into a greased, wax paper lined 9x5 loaf pan.
- Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan before removing it and placing it a wire rack to cool completely.
- Wrap and let stand for 24 hours before slicing.
Nutrition Facts : Calories 2741.5, Fat 17.8, SaturatedFat 8, Cholesterol 245.7, Sodium 3220.3, Carbohydrate 616.1, Fiber 10.5, Sugar 195.1, Protein 47
DUTCH SPICE BREAD
In Castleford, Idaho, Gladys De Boer makes this moist, spicy bread often during the busy Christmas season. "I wrap it and allow it to ripen for a day before slicing," she informs. "Serve it with cream cheese to enhance the old-fashioned gingerbread flavor."
Provided by Taste of Home
Time 1h35m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9x5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.
Nutrition Facts : Calories 170 calories, Fat 1g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
ONTBIJTKOEK - DUTCH SPICE BREAD
This traditional Dutch recipe has been a staple at Christmastime in my house for as long as I can remember. I can't quite describe the taste of it - something like gingerbread, but with more bite and a stronger flavour. After it cools it develops a moist almost sticky crust, which is my favourite part. It's super easy to make and really yields a wonderful holiday bread. Please enjoy!
Provided by Liwl7755
Categories Breads
Time 1h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- Combine all ingredients into a smooth paste.
- Lightly coat a LOAF pan with baking spray and flour.
- Bake for a full hour. When fully baked, open the oven door a crack, and allow loaf to cool in the turned off oven for 1/2 hour before removing from oven and cooling completely. Then remove from pan.
- Cool completely and store in plastic bag.Keep covered or bread will dry out.
Nutrition Facts : Calories 113.3, Fat 0.8, SaturatedFat 0.4, Cholesterol 2.1, Sodium 220.5, Carbohydrate 24.7, Fiber 0.6, Sugar 10.6, Protein 2.1
DUTCH SPICE BREAD
In Castleford, Idaho, Gladys De Boer makes this moist, spicy bread often during the busy Christmas season. 'I wrap it and allow it to ripen for a day before slicing,' she informs. 'Serve it with cream cheese to enhance the old-fashioned gingerbread flavor.'
Provided by Allrecipes Member
Time 1h35m
Yield 16
Number Of Ingredients 11
Steps:
- In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 38.5 g, Cholesterol 12.8 mg, Fat 0.8 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 193.3 mg, Sugar 12.9 g
DUTCH-OVEN BREAD
Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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